AWAKED SHOP

Portuguese colonists began the cultivation of coffee in Angola in the 18th century and before the country’s civil war it was once one of the major producers of coffee in the world. Fortunately, in recent decades this production has recuperated it’s drive from the past.

Inspired by the Pena blend but repurposed for the demands of the hotel and restaurant industry, it is an energetic coffee with an intense aroma.

Its aroma is intense and captivating, full-bodied and velvety. Its sweetness stands out with hints of chocolate enriched by a caramel aroma. Seventeen Brazilian states produce coffee; however, the higher quality beans originate from the south of the country.

The specialty of the centennial grocery store, the Café d’Avó (Grandmother’s Coffee) has an unmistakable aroma, where hints of spices and chocolate stand out, and an equally characteristic palate.

Born in 2009 in celebration to the centennial birthday of the Pena Grocery store, it is a smooth, velvety and delicate coffee.

With a characteristic sourness, balanced and light body, the Colombian coffee is quite versatile and is capable of handling different roasting intensities very well.

From one of the more “eco-frieldly” destinations in Central America we have a full-bodied and sour coffee with hints of chocolate and caramel.

From the birthplace of coffee arrives one of the most prestigious varieties of Arabica in the world. A coffee of intense aroma and smooth flavor and texture. Citric, delicate, floral are other terms which describe certain Ethiopian coffees.

Highly aromatic, sweet and full of hints of chocolate, caramel, citrines and honey, the Guatemalan coffee stands out for its biodiversity and environmentally friendly production methods.

Just like in other central American nations, the Honduras produce high altitude coffee. Amongst most prized attributes of the Honduran coffee are its bitterness and flavor.

It might not be one of the most popular names between the coffee nations, but the Ivory Coast is an important producer of full-bodied and resistant Robusta coffee.

In 1725 the British brought the coffea plant to Jamaica bringing to life the fascinating tale of the Blue Mountain – for many the best coffee in the world. The true Blue mountain is distributed in barrels.