Our range of Arabica coffees
Certified 100% organic - Light French roasting
OUR AFRICAN COFFEES
Most of the coffee from the Kivu area is produced by small farmers. Because they share a unique determination in an area of intense civil war, the producers of the SOPACDI have revived their famous coffee on the shores of Lake Kivu, a “vintage” for lovers of outstanding terroirs.
A “flowery” coffee that possesses sweet citrus and slightly tart flavours when first tasted, but which then give way to a milk chocolate flavour with an almost peppery note at the end.
All the coffees in the world originate from Ethiopia. Moka Djimmah is grown in the province of Kaffa at altitudes of between 1,500 and 1,800 metres. It is picked by hand between October and March. 12 million inhabitants make their living from growing coffee. Its bean is oval in shape and brownish in colour. It provides a full-bodied cup of coffee with a woody flavour that is very difficult to imitate.
With a touch of black-currant, nut and honey.
Take a break for one of the finest coffees in the world. Moka Sidamo is small in size but big in taste. It is grown in the Sidamo area from October to March. Only ripe beans are picked. It takes about five visits to pick all the fruit from the wild bushes.
Its taste is both light and voluptuous, long in the mouth with a scent of jasmine and apricot jam that will bring your taste buds to life.
From the heights of the Rwenzori mountains in their equatorial climate, the Bukonzo cooperative has been supporting isolated farm communities since 1999 (there are now 3,400 of them). This support has given rise to the following improvements: integration of women into the community due to their production work (85% of the producers) and setting up micro-washing stations in the communities and farming practices that help maintain the equilibrium of their particularly dry land. The coffee, picked at up to 1,900 metres above sea level,
will fill your cup with aromas of grapes and cocoa combined with a slightly “nutty” note.
OUR COFFEE IN CENTRAL AMERICA
In Guatemala, coffee-growing provides work for 25% of the active population. It was developed by the Germans in 1860 and is harvested between September and April. Its beans are large, blue-tinted and shiny. It will give you a tangy, full-bodied aromatic cup of coffee.
With a touch of hazelnut, lemon, and earthiness.
The Chajulense cooperative
In Honduras coffee provides a living for 600,000 people It is the country’s leading export. Coffee-growing came in from El Salvador. It is cultivated between 700 and 2,000 metres in altitude and harvesting takes place between October and March. Its beans are very pretty, homogeneous in appearance and blue-green in colour. It is fragrant and light-bodied and will give you a mild, well-balanced cup of coffee.
With a touch of woodiness, almonds and chocolate.
Coffee came to Mexico from the West Indies at the end of the 18th century. Bushes can grow up to 9 metres high. The best altitude for planting varies between 400 and 1,700 metres. This gives the coffee all its strength and aromatic intensity. It has a low caffeine content, is well-balanced, and is easy to digest.
With a touch of citrus fruit, vanilla, cocoa and honeysuckle.
It is produced in Jinotega, an area recognized for the excellent quality of its coffee bushes. The coffee is grown in the shade at an altitude of 1,500 to 2,000 metres. In central/northern Nicaragua, the coffee does not need to be sorted because it is very homogeneous. Fairly large beans in an 18 mesh screen. It is harvested from December to March and is a coffee that contains a very good level of acidity, and which is relatively mild. In the cup, it is “round” and unaggressive.
With a touch of hazelnut, vanilla and red-fruit.
OUR SOUTH AMERICAN COFFEE
Introduced from French Guiana in the 18th century, coffee-growing in Brazil now provides a living for 5 million people. It is cultivated at an altitude of between 200 and 800 metres and picked in June. It is a heterogeneous coffee, with a flat bean and a distinctive, pronounced taste.
With a touch of chocolate, grapefruit, and woodiness
C’est le long de la côte Brésilienne à 1200m d’altitude que la ferme prône la biodiversité à travers ses pratiques biodynamiques.
Son programme d’agro-foresterie pour préserver la faune et la flore, son engagement en termes de contrats fixations et durables, est gage d’une organisation orientée vers le respect environnemental et social.
Colombia is the leading exporter of Arabica coffee. Coffee bushes were first imported into the country in 1808. Coffee is grown on hillsides at an altitude of between 800 and 1,900 metres. It is picked by hand between October and February and then dried in the sun. A fine, aromatic taste with a light body.
With a touch of lemon, raspberry, and hazelnut.
Peruvian Decaffeinated coffee
This process involves using water (H2O) for extracting the caffeine. The green beans are rinsed in fresh water for a long time, an operation that dissolves all the caffeine. The decaffeinated beans are dried in hot air and cooled in a current of cool air. Then they are roasted. This is the healthiest method for ensuring that the coffee keeps all its virtues of mildness, fragrance, and taste.
With a touch of cashew, fruit, and lemon.
Its fine blue-green beans are grown in the thick rainforest between the highlands and the Amazon basin. It is harvested between April and September by the Quechua Indians, the direct descendants of the Incas. It is perfectly balanced, suave and aromatic.
Notas gustativas: Mango, fruta de la pasión, avellana
OUR COFFEE FROM ASIA
Indonesian coffee was introduced into Java by the Dutch in the 17th century and today its production supports 11 million people. In Sumatra, your coffee is grown at high altitude in the volcanic areas of the Northern region of Medan. It is picked between December and March and then dried over wood fires. It is full-bodied, earthy, and has a long-lasting taste with a chocolate flavour.
With a touch of jasmine, cocoa and peanut.