This high quality coffee aims for a beautiful aromatic and gustatory balance. It is served with lactose and douche desserts
CAFÉ MOULU GUATEMALA
This coffee produced by the Indian Mayan communities and the ixil of the Alpiplano region, which lived at an altitude of 2000 m in the habitats dating to the epoch of the conquistadors, is cultivated without the use of chemical pesticides.
Coffee plantations are mainly ombre, based on relatively performing techniques. They grow very small, the cafes are regularly renovated. The yields are generally very high. The loading of the products ensures very well the post-coffee transformation (depulping, fermentation, drying of the coffee grounds).
The best in Brazil. An arabica with an intense aroma and a mild flavor that lingers in the mouth
BRASIL SUL DE MINAS GROUND COFFEE
Brazil, the world's leading coffee producer, has a wide variety of flavors from different origins. Connoisseurs consider that "Sul de Minas" is the best. Its aroma is intense. It is smooth, unctuous and persistent on the palate. Perfectly accompanies desserts made mainly based on chocolate (profiteroles, sweets, fondants, opera cakes, etc.).
Coffee arrived in Brazil in the 18th century and this country became the first producer in the 1840s. Its peak was in the 1920s, when the country exported 80% of the world's coffee.
A smooth coffee, with a fine, aromatic and fruity flavor and a light body. PGI: Protected Geographical Indication
COLOMBIA IGP GROUND COFFEE
This coffee is grown in small plantations at 1200 m above sea level in the highlands of Colombia. To accompany him? Fine tarts of red fruits or based on compote of yellow fruits, ice cream and raspberry coulis.
Colombia, like all the production areas of the equatorial line, has two harvests a year: the large one, from October to February, and the small one, in May and June. This specificity allows it to export its production throughout the year.
Great delicacy with a tangy flavor in this top quality arabica. The best arabica in Africa
PURE KENIA GROUND COFFEE
In the large plantations of the plains of Mount Kenya, west of Nairobi, this coffee is grown, considered a benchmark by experts in the best varieties of Arabica.
The process known as "Kenyan laundering" or "double laundering" has become a hallmark of national identity. The country has thus earned itself one of the most prestigious places in the world for specialty coffees
A sweet, wild, aromatic and slightly acidic coffee. It reveals a multitude of aromas: floral notes of jasmine and fragrances of coriander and apricot
ETHIOPIAN MOKA GROUND COFFEE
Ethiopia produces an exceptional crop that grows on small farms in the Sidamo region. Traditionally cultivated following ancestral customs and harvested by hand, this coffee is an integral part of the local culture and is the main object of a ceremony that can last two hours.
In this region, coffee trees are widespread. This agroforestry system mixes large trees, (often) bananas, coffee trees, and annuals. This harmonious production method allows the sustainable exploitation of the soil and the conservation of the environment.