Serrano Lavado – Cuban Arabica

Discover an authentic coffee rich in history and unique flavors.

Origin and Terroir: Grown in the foothills of the Sierra Maestra in Cuba, this coffee flourishes at altitudes between 1000 and 1400 meters. The region is characterized by nutrient-rich, red clay soil, ideal for coffee cultivation.

History: Introduced in the 18th century by French planters fleeing Haiti, Serrano Lavado coffee inherited extensive agricultural and cultural expertise, making Cuba a globally renowned terroir for Arabica coffee.

Main Characteristics:

• Altitude: 1000 to 1400 meters

• Species & Varieties: Arabica Bourbon, Typica, Caturra, Catuaï

• Harvest: July to February

• Aroma & Flavor: Sweet notes of chocolate, caramel, hazelnut, spices, and tobacco

Secondary Characteristics:

• Preparation: Wet method

• Drying: Natural and artificial

• Milling Process: Washed Arabica

• Body: Balanced

• Acidity: Light

• Aroma: Chocolate, tobacco

Guji Ethiopia – Ethiopian Arabica

Enjoy an aromatic coffee bursting with fruity sweetness and rich complexity.

Origin and Terroir: Guji, located in Ethiopia’s Oromia region, cultivates coffee at altitudes ranging from 1900 to 2100 meters. The farms, typically small and ranging from 1 to 20 hectares, benefit from fertile soils enriched by intercropped banana and mango trees, adding distinctive fruity nuances.

History: Guji has recently emerged as a specialty coffee region, closely related geographically and stylistically to the famous Yirgacheffe area. Its coffees, often naturally processed, reflect diverse and exquisite flavors attributed to the region’s high altitude and lush environment.

Main Characteristics:

• Altitude: 1900 – 2100 meters

• Species & Varieties: Arabica Heirloom, Bourbon, Typica

• Harvest: September to January

• Aroma & Flavor: Red fruits, citrus, chocolate, melon

Secondary Characteristics:

• Processing: Natural

• Drying: Natural (sun-dried)

• Aroma: Sweet and fragrant

• Flavor: Red fruits, citrus, chocolate, melon

• Body: Balanced

• Acidity: Mild

• SCA Score: 87.5+

Altura Mexico – Mexican Arabica

Enjoy a sophisticated cup, delicately fragrant and mildly acidic.

Origin and Terroir: Cultivated in the tropical regions of Mexico at altitudes between 1000 and 1700 meters, Altura coffee benefits from diverse climates across various regions, resulting in distinctly high-quality coffees.

History: Mexican coffee is predominantly exported under two main appellations: Prima Lavado and Altura. Each region provides unique characteristics, adhering strictly to high-quality standards that reflect Mexico’s diverse coffee-growing areas.

Main Characteristics:

• Altitude: 1000 – 1700 meters

• Species & Varieties: Arabica Typica, Caturra, Mundo Novo, Bourbon

• Harvest: Mid-November to January

• Aroma & Flavor: Fragrant, mildly acidic, and gently sweet

Secondary Characteristics:

• Preparation: Wet process

• Drying: Natural (sun) and artificial (oven)

• Milling Process: Washed Arabica

• Roasting: Consistent and balanced

• Aroma: Fragrant

• Flavor: Mild sweetness

• Body: Balanced

• Acidity: Light

• Fragrance: Delicate and pleasant

Origin and Terroir: This coffee originates from the South Minas region in Brazil, known for its mild climate (average annual temperature of 18°C) and high-altitude plantations (1100 to 1450 meters). The region benefits from a dense network of natural springs, creating a rich and balanced ecosystem ideal for coffee cultivation.

History: Caracoli Yellow Bourbon derives its uniqueness from “caracoli” beans, renowned for their exceptional concentration of aromas and flavors compared to traditional beans. Planted on steep terrains, these coffee plants benefit from uniform maturation and excellent protection against diseases.

Main Characteristics:

• Altitude: 1100 to 1450 meters

• Species & Variety: Arabica Yellow Bourbon

• Harvest Period: May to September

• Aroma & Flavor: Balanced with smooth roundness, lightly acidic, with pleasant aromatic notes in the finish.

Secondary Characteristics:

• Drying Method: Natural (sun-dried)

• Dominant Aromas: Caramel, dark chocolate, nuts, almonds

• Body: Soft, smooth, and creamy mouthfeel

• Acidity: Mild and balanced