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The altitudes, the climate and the completely dried soil make this coffee strike with an exceptionally pleasant and full body, with a delicate acidity, a light hint of fruit and notes of chocolate and caramel.
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roasted coffee (100% Arabica)
The combination of altitude at which the plantations are located and volcanic soil (notoriously rich in nutrients) makes Guatemalan coffee one of the most appreciated in the world for its quality, in many cases characterized by a pronounced acidity.
Even in Guatemala the production of coffee was introduced by the colonizers, after all the plant is not native to the Americas. According to some sources, coffee was introduced in Guatemala by the Jesuits around 1750, but coffee cultivation began to develop much later, at least around 1850. For a long time the coffee industry in Guatemala was essentially in the hands of foreign companies, only in 1960 the Associación Nacional del Café was founded, the association established a brand of Guatemalan coffee and established 8 coffee zones: Acatenango Valley, Antigua Coffee, Traditional Atitlan, Coban Rainforest, Fraijanes Plateau, Huehue Plateau, New East and San Marcos Volcano. As regards the quantity of production, in a 2018 statistic Guatemala placed tenth place (second in Central America) with 204,000 tons. In addition to the areas of origin, in Guatemala as in other Central American countries there is also a classification based on the altitude at which the coffee is grown: SHB (Strictly Hard Bean) grown between 1300 and 1700 meters above sea level, HB (Hard Bean ) between 1220 and 1300 meters above sea level, Semi Hard Bean, between 1050 and 1220 meters above sea level, Extra Prime, between 900 and 1050 meters above sea level, Prime, between 750 and 900 meters above sea level. Coffee is also grown at altitudes above 1700 meters but these are rare cases, it is easy to imagine why, if it is true that coffee is affected by temperatures that are too high and that mountain coffee is of better quality, it is also true that the winds freezing temperatures can be destructive, in general coffee loves temperatures between 16 and 32°C.
95% of coffee production in Guatemala is made up of Coffea arabica processed with the washed method. The washed method is one of the two main methods of coffee processing, the other is the natural method. The difference is that with the natural method the drupes (the fruits of the coffee plant) are left to dry and then the seeds are released. Instead, in the washed method the seeds are released first, through a mechanical process and then fermentation in water, and then they start to dry. Both methods obviously have advantages and can give rise to excellent coffees. The advantages of the washed method are to more easily identify defective seeds and a greater concentration on the characteristics of the grain. In fact, drying with the natural method means that during the process the bean absorbs sugars from the pulp, obviously with the washed method this does not happen. Therefore the aromas will be absorbed by the grain only during maturation, which makes the richness of the soil even more important and that the harvest is carried out at the right moment of maturation. Another characteristic of coffees obtained with the washed method is often a pronounced acidity (which we had already mentioned as a characteristic of many Guatemalan coffees) because it is not counteracted by the absorption of sugars from the pulp during drying. As regards the areas of origin, the coffees coming from the Acatenango Valley, the Fraijanes Plateau, the Huehue Plateau and the San Marcos Volcano are those with the highest acidity, while the coffee from Antigua is the sweetest. However, sharing a strong acidity does not mean that they are the same as each other, for example coffees from the Acatenango valley usually have a persistent aftertaste while coffee from the San Marcos Volcano area is described as delicate and with floral notes.</p >
The altitudes, the climate and the completely dried soil make this coffee strike with an exceptionally pleasant and full body, with a delicate acidity, a light hint of fruit and notes of chocolate and caramel.
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roasted coffee (100% Arabica)
Decaf, full-bodied and aromatic Colombian coffee processed entirely by hand. This coffee impresses with its expressive aroma and voluptuous taste. Being caffeine-free, it is suitable for enjoying it at any time.
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roasted coffee (100% Arabica)
Our Colombia coffee has a very impressive and fruity aroma. The combination of fine acidity and body, typical of Colombia, makes it an ideally balanced and delicate coffee.
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roasted coffee (100% Arabica)
Dark roasted beans offer the intense, strong and spicy flavor much appreciated by espresso lovers. The exceptionally lively cup of Sicilian Espresso makes it ideal as part of an intense cappuccino or latte.
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roasted coffee (100% Arabica)
Panama coffee is among the most appreciated in the world. Cultivated on the slopes of the Baru volcano in an area characterized by an always mild climate which gives this coffee complex but harmonious characteristics. It has a floral, voluptuous aroma and an intense and persistent aftertaste. Ideal to be enjoyed bitter.
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roasted coffee (100% Arabica)
Called "green gold" in Peru because it represents one of the country's main economic resources. This excellent coffee is unique. Its gourmet taste is a true delight for the palate of every coffee connoisseur. Its fine, floral, not fruity, but slightly spicy and full-bodied cup makes every sip a real experience. Peruvian coffee stands out for its unique, full, flowery taste and for refined palates.
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roasted coffee (100% Arabica)
Cocoa flavored coffee, a indulgence done properly. Ideal for those who always want that "sense of I don't know what". Perfect to drink especially in the afternoon in company.
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roasted coffee (100% Arabica) cocoa flavourings.
Chicory root, used as a coffee substitute, is a popular choice for those looking for a caffeine-free alternative. Chicory root is dried, roasted and ground for use in moka pots, just like traditional coffee. It has a rich, roasted flavor, with slightly bitter and earthy notes, similar to those of coffee, but with a natural sweetness.
chicory root
Crystallized sugar stick suitable for any type of infusion, for a tea, an infusion or in an espresso coffee.
The delicately soft aroma of chocolate and the sweetness of ripe oranges create an exceptional harmony when fused with this fragrant coffee. This creation is an absolute must.
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roasted coffee (100% Arabica), orange and chocolate flavours.
A deliciously sweet scent, which goes well with coffee. It is reminiscent of freshly cut "Turkish honey", with its light walnut and almond flavour, and invites you to indulge. Refine this specialty with a pinch of cream!
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roasted coffee (100% Arabica)
Coffee and pistachio, a truly successful combination, for an aromatic coffee to offer to friends to amaze their palate and imagination, or to give as a gift to surprise with taste and originality . The delicious nutty flavor of pistachio, combined with the full and smooth taste, will also thrill you! Take a short break and simply indulge in this special coffee flavour.
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roasted coffee (100% Arabica) pistachio flavouring
Classic Italian coffee, an espresso for those who love a spicy and spicy taste experience, but don't want to give up the important basic sweetness. The ideal base for coffee specialties such as cappuccino or latte macchiato.
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roasted coffee (100% Arabica)
Vanilla flavored coffee, appreciated delicate taste suitable for demanding palates and much appreciated by female customers. Pleasant to taste and smell, it leaves a pleasant vanilla aftertaste.
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roasted coffee (100% Arabica) vanilla flavourings.
This exceptional Brazilian coffee specialty excels for its naturally delicate and harmonious aroma. Its delicate sweetness, as well as the persistent aftertaste, similar to chocolate, will drive every coffee lover crazy about this specialty. The long experience with sun-dried coffee can be experienced in a new way with every cup!
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roasted coffee (100% Arabica)
Natural, unroasted green coffee, top quality beans, fresh and aromatic taste. Also excellent in infusion, ideal for those who want to reduce daily caffeine consumption and keep fit.
green coffee (100% Arabica)
Organic coffee, with a strong aroma, but at the same time floral. Well balanced between sweetness and elegant persistent acidity on the palate.
Ingredients: 100% organic Arabica coffee
Origin: Colombia
