ARABICA

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.

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.

Cultivated in mountainous and volcanic ranges, the Nicaraguan coffee e smooth with a slightly salty acidity, medium body and strong aroma. Its level of caffeine is low in comparison to other origins.

From this Island in the Indian Ocean we have a harmonious coffee, very aromatic with hints of chocolate and spices.