Arabica / Origin

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This blend contains 80% Arabica and 20% Robusta coffee beans. The coffee beans have a smooth texture and an oily surface. It has a soft taste with low acidity. It offers a rich aroma and features flavors of chocolate, cinnamon-like spices, and caramel.

Colombia, thanks to its excellent land and climate, produces 100% Arabica coffee. Arabica is widely considered to be a superior coffee variety. It has a sweeter and lighter taste while containing less caffeine. It also features stronger acidic notes.

Guatemalan regional coffee is a highly acidic, medium-bodied, and smooth-drinking coffee with a distinctive smoky aroma and a spicy taste.

Honduras coffee is known for its smooth taste and mild acidity. The coffee beans, grown at high altitudes, have a rich, oily structure, which enhances the flavor of the coffee. The taste of Honduras coffee is often accompanied by notes of cocoa, chocolate, and caramel.

Nicaraguan coffee beans are made from Arabica coffee cherries. This coffee features a blend of sweet and tangy aromas. In addition to its smooth drinkability, it has a low acidity, making it quick to brew and enhancing the overall drinking experience.

When it comes to Ethiopian coffee varieties, they are known for having low to medium acidity. Their body is medium, and a wide range of aromas can be used. The combination of citrus, chocolate, blueberry, and blackberry creates unique and distinctive flavors.

This coffee stands out for its distinct acidity, along with fruity and floral notes. These characteristics give Kenyan coffee a vibrant and clean flavor profile. In terms of fruity notes, Kenyan coffee typically features flavors of black grape, strawberry, and lemon.

Peruvian coffee typically comes from Arabica beans, which makes it appealing to coffee lovers worldwide. Arabica beans grow exceptionally well in Peru's high-altitude regions, offering rich and complex flavor profiles. These beans contribute to the characteristic smooth and aromatic taste of Peruvian coffee.