Colombian coffee trees are mainly grown in the central and eastern ranges of the Andes Mountains. The most important plantations in the central range are located in the regions of Medellín, Armenia, and Manizales. Among these three regions, Medellín produces the highest quality coffee. Since most plantations are situated on slopes at an altitude of approximately 1,300 meters, the coffee cherries must be hand-picked, ensuring exceptionally high-quality coffee beans.

Colombian Medellín Coffee is made using washed beans and a medium-dark roast. It features a rich walnut-like nutty aroma, a sweet and smooth chocolate flavor, with a strong fragrance and a subtle hint of acidity.

Yellow Bourbon is a variety of the Bourbon coffee tree. While most coffee cherries turn red when ripe, Yellow Bourbon is known for its distinctive yellow color at maturity. It is considered a unique and prized variety in Brazil. Due to its lower yield and weaker resistance to leaf rust, growing Yellow Bourbon requires more effort compared to other varieties. Typically cultivated at altitudes above 1,000 meters, careful harvesting and processing are essential to unlock the full potential of this exceptional coffee.

Our Brazil Yellow Bourbon Coffee undergoes a process of de-pulping, sun-drying, and medium roasting. The main characteristics of this coffee bean are its high purity, strong body, woody undertones, rich sweet nutty aroma, and a unique flavor with a high degree of recognizability.

Nariño is located in the highest regions of western Colombia, near the Ecuadorian border. Coffee is grown on the slopes close to the western ocean, where the region benefits from nearly consistent daily sunlight throughout the year. The unique geographical location and environment create ideal conditions for coffee cultivation. Stable average growing temperatures, significant day-to-night temperature variations, annual rainfall, and nutrient-rich organic soil allow coffee trees in the Nariño region to thrive at extremely high altitudes, significantly enhancing the coffee’s flavor and aroma.

The Nalínglóng production area, although the smallest in terms of cultivation area among the 14 major regions, has the best quality due to its unique microclimate in the valley. This region is a key supplier of coffee to Starbucks. Only the highest-quality beans from small farms are able to be exported, earning it the reputation of the "Holy Grail of Coffee."

Cerrado coffee comes from Brazil’s renowned Paraná region, at an altitude of approximately 1,000 meters, with an average annual temperature of around 21°C. The local soil is highly fertile and rich in minerals, providing coffee beans with abundant nutrients for optimal growth.

Brazil Cidra Coffee uses a semi-dried process and medium roasting, allowing the nutty and chocolate flavors to fully develop. It also carries hints of black tea aroma and caramel sweetness. The taste is smooth without being overly bitter, and with its economical price, it offers a very high cost-performance ratio.

Pink Bourbon is also called Pink Bourbon. As the name suggests, its coffee cherries are pink when ripe. Pink bourbon is a hybrid of yellow bourbon and red bourbon. It is a very rare new variety. The reason why pink bourbon is rare is that it is very difficult to maintain this beautiful pink color. The reason is that yellow bourbon The yellow gene of red bourbon and the red gene of red bourbon are both recessive genes, which easily interfere with each other, making it difficult to produce pink bourbon. In addition, pink bourbon and immature red bourbon are very similar and are often mixed together, making harvesting difficult, which is why pink bourbon is rare.

Pink Bourbon is grown at an altitude of 1,500-2,000 meters. This batch comes from the Vera production area (where Pink Bourbon was discovered). In terms of flavor, compared with red bourbon and yellow bourbon, pink bourbon is more than one level higher than red bourbon and yellow bourbon. It simply does not look like the same family.

Our Colombia. The powdered bourbon coffee is washed with water and medium roasted. It has a very high flavor recognition. It has a sweet and sour grapefruit flavor at the entrance, accompanied by the aroma of white peach and fresh orange blossom. It has a black tea aroma at the end and a clear acid value. bright.

Geisha coffee beans have been rated as one of the "Top Ten Most Expensive Coffees in the World" by Forbes. The name "Geisha" comes from the pronunciation of Geisha, and it can also be called "Gesha". This variety originates from southwestern Ethiopia in Africa. After being introduced to Costa Rica, Central and South America and other places, it was initially ignored due to its low yield. Unexpectedly, Panama Jade Manor won the 2004 "Panama Coffee Bean Cupping Competition" with this bean. Champion, becoming the most famous specialty coffee bean in the world.

Different from the famous Panamanian Geisha coffee beans, the Geisha we introduce this time is the Geisha green beans from the Gujikinrena production area of ​​Ethiopia. It is a native species without any improvement. It is not large in size but has high hardness. , the flavor is rich and the flavor is not inferior to that of Panama, but the price is very affordable.

Our Ethiopia． Guji Geisha coffee is sun-fermented and lightly roasted to create the elegant and ever-changing flavor of Geisha. You can taste the floral aroma of chamomile, the sour aroma of various tangerines and the sweetness of honey in the same cup of coffee.

Ethiopia is the home of Arabica coffee. It is in the forests of the Kaffa region in Ethiopia that you can see wild Arabica coffee. In Ethiopian, coffee is called "Bun" or "Buna", and coffee beans (coffeebean) may be translated from "Kaffa Bun". Arabica coffee was discovered very early in the Harar region, probably from the Kaffa Forest.

Ethiopian coffee is processed by two processing methods: sun-drying and water-washing. The flavors of coffee processed by different processing methods are very different. In general, washed Sidamo, Yirgacheffe and Limmu coffee have slightly lower body and earthy taste. Sun-drying processing The coffee tastes wilder. However, the taste of each batch of Ethiopian coffee may be different, which requires more cupping tests to find truly good coffee.

The name Mocha can be written in several ways, such as "Mocca", "Mocha", "Moka", "Mokha"... etc., but they all represent the same meaning. Mocha coffee beans have a unique chocolate flavor, which is especially noticeable when roasted deeply, so a fancy coffee flavored with chocolate sauce is named "Mocha coffee".

Ethiopia is the origin of Arabica coffee beans, and Sidamo Province is the major coffee-producing area in the southernmost part of Ethiopia. The Sidamo production area is located on a plateau with an average altitude of 1,400-2,200 meters. The geology is nutrient-rich and well-drained volcanic soil, making it one of the world-renowned coffee production areas.

Ethiopia. Sidamo coffee is sun-dried and light-medium roasted. It has clear strawberry acidity and a delicate rose fragrance. As the temperature of a cup of hot coffee drops, the smooth and sweet aroma of chocolate slowly oozes out. .

Vihuitnango is a well-known coffee producing area among the various producing areas in Guatemala, with an altitude of about 2,000 meters. This production area is located in the highlands of northwest Guatemala, with fertile soil, abundant rainfall, and a large temperature difference between day and night, creating unique growing conditions for coffee in this area and forming a rich microclimate environment.

Guatemala. Vivitnan fruit coffee is made from washed beans and medium roasted. In addition to having a unique fruit aroma, it also has the aroma of chocolate and nuts. The final finish will taste a touch of brown sugar, with obvious layer changes. . SHB is a coffee bean grown in extremely high altitudes with a more mellow taste and is a symbol of the typical high mountain hard beans.

Honduras Litchi Orchid Coffee is made using a brandy barrel fermentation process. Freshly picked coffee cherries are first carefully washed and then placed in brandy oak barrels, where they ferment at low temperatures for 30-40 days (around 15-20°C). Afterward, they are dried in the shade. The brandy barrel fermentation imparts a soft sweetness of lychee and honey to the coffee beans, while also blending the aroma of alcohol and the scent of the oak barrel.

This batch of green coffee beans comes from the Masaguara municipality in the Intibucá department of Honduras. The town is located in the southern part of the Jesús de Otoro Valley, surrounded by mountains and hills, and is a major area for the local economy. Our Honduras Litchi Orchid Coffee is roasted to a medium level. The lychee aroma is very prominent at the beginning, blending with the fermentation wine scent, but there is no bitterness at all. As the coffee progresses, the lychee flavor gradually fades, and the wine aroma becomes more pronounced. In the aftertaste, a sweet chocolate note lingers, which is quite intriguing. Rest assured, the coffee after roasting contains no alcohol, so you can drive safely.

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