Arabica Australia Skyberry
Arabica Australia Skyberry is a new enough grade of coffee of the highest quality. A grade Skyberry comes from well-known Jamaican Blue Mountain. And though Australia is considered to be an atypical region for Arabica cultivation and rigid environmental conditions Skyberry has received the highest estimations of experts. Coffee has gentle, fragrant aroma and bright, sated taste with hardly expressed tartness.
Monsooned Malabar is the most interesting grade of Indian Arabica from the city of Malabar where it is grown up on small farms, then placed in roving bags and stored in sheds from June till November when monsoon winds are blowing. From rains beans absorb moisture and increase in volume twice, getting bronze-yellowish colour (the usual coffee is green). This way of processing of coffee appeared with development of the high-speed ships. At the time of sailing navigation beans travelled within many weeks and had enough time to turn yellow and get special smack. After their way to Europe was reduced, local inhabitants had to resort to special "monsoonal" processing to keep taste and look of coffee habitual to Europeans.
Moderate acidity, the average and dense consistence, the balanced sweet taste, pleasant aroma of a nutmeg, chocolate tone will not leave indifferent anybody.
Coffee of high density with the rich taste reminding black chocolate with slightly bitter taste. It is gentle and velvety to taste and aroma coffee with bitterness and strengths beloved all over the world. Gentle and rich, slightly sourish, with wine smack Indian coffee well supplements other grades of coffee.
Goes well for any time of day.
Arabica India Plantation PB is a high quality Arabica with rich, strong and delicate flavor and chocolate notes. Coffee is strong and has excellent body, rich flavor with a pleasant bitterness and slight acidity. Its bright, individual features can surprise even a coffee connoisseur.
Arabica Indonesia Bali
Coffee has a wonderful taste and excellent quality. Beans are the same as grow on the neighboring islands of Java, Timor and Papua New Guinea and are processed in a wet method. Infusion - a classic, no foreign odors. It is characterized by watery consistency, taste and beautiful shades.
Coffee has a delicate flavor, slightly sweet taste, bouquet of fruit, sometimes lemon or orange shades of citrus. Long lasting aftertaste of whiskey.
Arabica Indonesia Kopi Luwak
Indonesia produces one of the most unusual grades of coffee in the world - Kopi Luwak. This coffee is very expensive and extremely rare.
Coffee gourmets appreciate Kopi Luwak unique taste and fragrant aroma. Really, having smelled the packing valve, even the unsophisticated nose will feel riches and varieties of smells of coffee beans. It is considered that it has the original taste due to rather unusual way of a fermentation of coffee grain and way of its gathering. Process of Kopi Luwak grains production consists in that small animals (palm viverras) eat coffee cherries, digest them and egest. Subsequently these grains are collected and used for coffee preparation. This special process of manufacture of coffee is the explanation of its high price and rarity.
Special brightness of taste of coffee Kopi Luwak is achieved due to special properties of gastric juice of a small animal which includes rich in aroma substance - cebetin.
Divine Kopi Luwak has special, expressive lines of taste: chocolate aroma, delicate bitternes, a shade of butter, nougat and honey, and also long and steady many hours-lasting aftertaste.
Indeed it's «Coffee for aristocrats».
One of the best grades of Arabica in the world- Indonesia Mandheling – is grown up in Indonesia. Peasants collect coffee manually, coming back to each tree several times per season. Only mature healthy berries get to a basket, then they are processed and get over manually, using traditional methods, this makes this coffee one of the best and recognized in the world.
Coffee has refined spicy aroma, a delicate taste of caramel with the chocolate notes, hardly appreciable sourness and long fruit aftertaste.
Arabica Indonesia Sumatra
Coffee Sumatra owns a dense consistence and sweetish taste with chocolate notes. This grade possesses rich and spicy taste with moderate acidity. Coffee gives pleasant bitterish infusion with expressed sourness.
Charges with vivacity, goes well for any time of the day.
The only coffee in the world growing to the north of Tropic of Cancer, an unusual novelty from snow-covered tops of the Himalayas, Arabica from a small plantation of Nuvakot district - Nepal Everest.
The delicate, perfectly balanced taste of Nepal Everest is incredibly rich. Experts and gourmets distinguish in it a little bit of sourness and simultaneously a noble bitterish shade, and also unusual sweet-salty notes. The aftertaste bears in itself fruit-flower notes of jasmine, citrus, a hazelnut and a fresh coriander.
Unique character of this extraordinary sated coffee opens to coffee gourmets noble aromas of cocoa and sugar candies altering to refined notes of ginger in taste.
For hundreds thousand of this country inhabitants work on coffee plantations it is the onliest source of means of existence. All coffee in New Guinea is grown up at height 1200 – 1800.
Papua-new Guinea is an exotic and high-quality grade of Indonesian high-mountainous Arabica. It is a cultural variation of Arabica Blue Mountain delivered to New Guinea from Jamaica.
This grade of coffee is considered to be one of the best at the expense of a high consistence and pleasant sweetish taste. Coffee is well balanced, there expressive fruit notes are brightly shown.
The given grade is used in the pure state and as a part of mixes for its very high quality.
Well balanced drink of average acidity, with a nut smell and pleasant taste, tart, with a bit of bitterness.
Arabica Papua New Guinea PB is considered to be one of the best world's elite coffees. Coffee is well balanced and has pronounced expressive fruit notes. Arabica Papua New Guinea PB is a variation of Jamaican Blue Mountain Arabica, one of the rarest and most esteemed varieties of coffee in the world. The taste of this coffee possesses a balanced mix of classic taste with a slight nutty aroma and distinctly tangible fruit notes. A bean of Papua New Guinea peaberry has the power of aroma and richness of two ordinary beans. Coffee production in Papua New Guinea takes 1% of the world's production. But coffee is the second in the row of important export crops in the country. 2.5 mln people work in this field.
Mocha Mattari is the first grade of coffee Europeans got acquainted with. It’s the best of the Yemen grades of coffee that is gathered in northern mountainous part of Yemen in area Mattari near the Sana city at height of 1000-2000 m. It is the first grade of coffee delivered to Russia. It was drunk by the Russian and European monarchs. Hence comes the second name of this grade - "Coffee of Lords". Taste of Mocha Mattari is sated, a little spicy, with chocolate smack; aroma is thin, wine-fruit, with smoky shades. Unique, hardly appreciable sourness impacts to the drink soft and juicy relish, with long chocolate aftertaste.
This delightful variety of Indian Robusta has a rich flavor and gives a bitter infusion medium saturation with very low acidity. While in pure robusta is hardly used, this sort of Robusta India Cherry gourmet advise to fans of very strong coffee.
Robusta India Monsooned has rich aroma. It is a strong, medium-rich beverage with a slight sourness. Smoke, sweet, woody notes of cedar and tobacco create a peculiar flavor.
Robusta India Parchment
Parchment India has a pleasant chocolate aroma with tones of wine and gives bitter, highly saturated infusion, with the increased content of caffeine. Aftertaste is bright, very long. Often used to prepare mixtures.
Robusta India Parchment PB (Peaberry)
Parchment India PB has a pleasant chocolate aroma with tones of guilty, and gives bitter, highly saturated nyy-infusion, with increased content of caffeine. Peaberry beans give this sort special fragrances. Coffee connoisseurs consider it one of the best varieties of Robusta.
Robusta Indonesia Java
Robusta Indonesia Java belongs to Asian coffees which grow among rainforest of Java, Indonesia. Coffee is rich, has bitter tart taste and a pronounced aroma. Goes well with neutral coffee grades.
The Vietnamese Robusta coffee gives strong, bitter enough and tart infusion with a bit spicy aroma. However it goes perfectly for espresso, even at minimum roasting. This grade of coffee most often is used in mixes.