Arabica Hawaii Cona
It’s coffee from a unique plantation from Cona area at the Hawaii coast. The best grades of the Cona grade have classical balance, average density of a drink, pleasant slightly sour taste and rich, composite aroma and a bouquet. It is one of rare coffee grades which are produced in the USA. This Hawaiian Cona is a big rarity so far as some coffee mixes containing no more than 5 % of this coffee grade are found under this name. Cona coffee is irreproachable by shape, aroma and flavouring qualities, and a pollution-free product. It is considered to be one of the best grades of coffee. Many experts compare it to Jamaica Blue Mountain. It has sweetish taste and a strongly pronounced aroma.
This grade is distinguished by soft acidity, strong aroma sated with sweetish spicy smack and a smell of newly-baked bread, stimulating appetite. The aftertaste is long, enveloping.
Arabica Hawaii Captain Cook
This grade is considered to be elite.
Coffee beans from the Hawaiian Islands are reputed by as top-best in the world. Coffee Hawaii Captain Cook has average density, simple soft taste with slightly sour taste, fine balance, nut smack, spicy notes and fruit aftertaste.
It’s perfectly suitable for any time of the day due to the extremely balanced taste.
Arabica Haiti Gonaive
It’s Haitian Arabica of high quality, a cultivated variation of Jamaican Blue Maintain.
The grade of Haiti Gonaive gives the soft, fragrant, sated infusion of average and weak acidity. Coffee has a dense consistency with magnificent wine shades and soft melon-sweetish aftertaste. It is highly appreciated by coffee experts for the balanced taste. Well combined in mixes.
Arabica Guatemala Antigua
The Antigua coffee grade, grown up in vicinities of a city with the same name, differs by notable bitterness with prunes smack. Well appreciable citrons’ slightly sour taste, an average and dense consistence, good equation; chocolate and spicy notes are distinguishable features of this coffee. Aroma of this coffee can be characterised as sour-sweet, floral. Taste bright, sated, prompt, with hardly notable noble taste of bitterness.
Coffee in Guatemala grows up on slopes of volcanic mountains where the nature creates almost perfect conditions for gaining of high quality Arabica grains. Guatemala Antigua coffee inherits strongly pronounced spicy, chocolate or "smoky" aroma - a consequence of volcanic soil coffee trees grow on.
Many gourmets mention this coffee as one of their favourite grades.
Guatemala coffee pleasantly surprises us with the intensity of the smoky aroma, and refinement of velvet taste with a bit of sourness of wine aftertaste. A taste is spicy, strongly expressed, and chocolate with heightened sourness. From the first sip you will experience bright taste of chocolate with shades of spices and fruit.
Black coffee made of Guatemalan Arabica, processes a sated taste with citron sourness, a subtle shade of a smoke and spicy aroma of flowers and gives unforgettable sweet aftertaste.
Arabica Guatemala Maragogype
Guatemalan Maragogype is one of the best varieties of this grade and originates from the Brazilian grade with the same name.
Guatemalan coffee differs with a heightened acidity in comparison with the neutral grades of Arabica, hence, it is well combined with them, as well as with bitter grades. It has strongly expressed sharp taste, high acidity and especial smoky aroma. Infusion is sated, with long soft taste. A bouquet is rich, combined with fruit, flower and smoky shades.
Arabica Guatemala Paсamara has a pleasant aroma of baked bread with a nutty and floral tones, hints of dried apricot. The taste of coffee is rich, well-balanced, with soft acidity, nutty and chocolate-like, fruit and bread notes. Long aftertaste. Large coffee beans.
Honduras delivers perfect grades of washed Arabica. This coffee possesses great extract content and pleasant, specific taste. It is close to Colombian, but has bitterer taste with easy sourness. Coffee of an average strength with not acute wine taste. Aroma is well expressed.
Arabica Honduras Pacamara gives strong coffee brew with a persistent aroma, rich taste with light acidity and pleasant notable bitterness with prunes smack. The brew is rich and thick with smoky shades and long lasting aftertaste. Large coffee beans.
This grade of coffee is famous for presence of grapes and apple shades in taste. The consistence is dense, the taste is tart.
Coffee grown up in Dominican Republic on sour and damp soils possesses the average density, the rich classical aroma and soft taste, with easy citron sourness.
Perfectly suitable for the successful beginning of day.
Arabica Costa Rica
Costa Rica is reputed as one of the best coffee grades due to fine aroma and strongly pronounced smack of a walnut. It grows in damp tropics with lots of the sun and frequent rains. It differs with the low content of caffeine.
The drink turns out to be strong enough, even burning, with bright aroma. The best beans, grown up at height over 1500 metres above sea level, are selected for Europe. Their taste is softer and more acceptable for the European consumer. Arabica Costa Rica is one of the best grades of the high-mountainous Arabica Costa Rica . Beans make the drink with great extract content and pleasant delicate aroma. Coffee differs with high acidity, creates a silky piquancy of taste.
Sated, soft taste with shades of hot spices, high density – here are the distinctive features of this grade. This coffee conquers with freshness and intoxicating tone of the sustained Burgundy wine, showing pungency, bright aroma and long aftertaste.
This grade is especially good as a morning invigorating drink.
Arabica Costa Rica Tarrazu
The Tarrazu area which is found to the south of capital of Costa Rica, San Jose, produces remarkable flavouring coffee.
One of the best in the world of coffee grades, sated and rich, possessing light, pure taste and fine aroma. A remarkable feature of this grade is that this coffee preserves all gorgeousness of taste and aroma, even being cold! It is this very grade that is used for soft coffee drinks making. The taste is rich, intensive, similar to old Burgundy wine, with slightly sour taste. Aroma is soft, strongly pronounced, long aftertaste, exclusively full saturation. The bouquet is well balanced. This is an excellent coffee with exactly appreciable wine shade and a pure flavouring bouquet. Rich soft taste with hot spices shades has delicate graceful aroma, taste is rather bitter and tart.
Perfectly fits as a morning invigorating coffee.
Latin Americans say: "Good Mexican coffee is an invigorating coffee, and good Costa Rica coffee is a burning coffee".
It is an unusual grade, penetrated by a revolutionary spirit; it still gives pleasure. Cuba Turkino has rich taste, firm aroma, and pleasant wine smack. The aftertaste is long, enveloping.
This coffee has a delicate taste and the exotic, paradise aroma ensured with carefully selected beans and special process of roasting.
Grown up on sea coast at mountain ridge bottom, Arabica Mexico harmoniously combines strength and aroma, its pleasant taste with a gentle nut shade can be compared to light white wine.
Arabica Mexico SHG PB (PeaBerry)
The taste of Mexico SHG PB is rich, well balanced, delicate, aromatic, and in all accounts remarkable coffee. Peaberry Aroma is concentrated through its much smaller size. In spite of the fact that this tiny berry possesses real force concerning taste, Peaberry coffee is characterized with lower acidity in comparison with usual coffee grades. All this is due to the small size of coffee bean.
Peaberry Coffee grains are said to be the Holy Grail of all coffee beans.
Impossible for genetic engineering, pea-shaped coffee beans make only 5 % of any coffee crop. Experts assert that Peaberry beans surpass usual beans in taste because of the roasting process.
Arabica Mexico Altura
It’s light coffee of average extract content. Aroma is soft. This grade is for those who prefer black, but not strong coffee reminding the taste of white dry wine. The distinctive slightly sourish smack, is pleasant not for everybody. However it is always original and never pesters.
Altura grade grows up on a hilly area, not far from the Gulf of Mexico where the maritime continental climate prevails. It differs with consistence, slightly strong, dry taste with a nut or chocolate shade. This coffee grade is rare enough.
The infusion is of an average strength, sub-acid. Aroma is soft, has slight wine taste. Coffee known as Maragogype differs with the beans-giants giving a soft fragrant drink.
This grade is for those who prefer not so strong coffee with a bit of sourness and nut smack. It is rare enough grade of coffee. The dense consistence, excellent equation of acidity and spiciness are peculiar to it. Average acidity, an easy and average consistence, chocolate shades and a little harsh taste give to this grade individuality.
A little bitter and tart coffee with wine notes. The strongly pronounced bouquet of an average saturation with a pleasant bit of sourness, aroma with cognac taste is peculiar to this grade. Coffee possesses sour-saltish taste, and strongly pronounced aroma with well expressed taste and smell of bitter chocolate.
Gentle bitterness, hardly appreciable tartness of the Burundian wine - that distinguishes this grade from others.
Gentle chocolate taste, cognac smack and long aftertaste with a tart bitterness fascinates everyone who has tried Arabica Nicaragua.
Coffee Arabica Nicaragua Pacamara possesses the aroma of bitter chocolate and flower-wine shades. Saturated, well-balanced drink with the taste of fruit caramel and bit of citrus sourness. Fragrant, saturated coffee with medium strenght. It has a slight bitterness in the flavour and lasting aftertaste. Nicaragua Pacamara will make your morning special and will give you unforgettable impressions.
This land is rich in lakes, volcanoes, poets and rebels. Coffee appeared in Nicaragua in the middle 1800-s and played an important role in the economy of Nicaragua. Coffee was the leading power in the national process of economic development of Nicaragua. It is one of the first sources of foreign currency and guarantee of economic stability for thousands of rural population.
Nicaraguan coffee appeared on the world market rather not long ago. Coffee is soft, saturated and has strongly pronounced aroma.
Nicaraguan Maragogype is grown up in the north and in the country centre. The grade of Arabica Nicaragua Maragogype differs with giving obtains taste and aroma characteristics of those soils it grows on. Probably, this fact also has brought a disagreement in ranks of coffee experts. Some consider Maragogype beans to be almost the best in the world on flavouring qualities, others, on the contrary, find their characteristics mediocre. A drink is appreciated for the bright bitterness and beautiful colour. The refined well balanced velvet aroma, infusion of an average richness, with a refined pleasant taste and light sourness. This grade is characterised by the lowered maintenance of caffeine and nut smack.
It has a dessert sourness, soft sweetish flavour and fine unforgettable aftertaste and aroma. The unique climat of Panamanian isthmus makes this grade of coffee exclusively soft, well-balanced, with slight sourness and sweet flavour.
Arabica Puerto Rico Yauco Selecto
It is considered one of the best grades of Arabica coffee, Jamaica can safely compete in beans’ taste and quality with Blue Mountain. Rich fruit taste, sated aroma with long, unusual aftertaste - all it makes Puerto Rico Yauco Selecto one of the best coffee grades in the world.
Todays’gourmets consider this coffee to be the taste standard.
Aromatic, light coffee with sweet soft taste, sated aroma. Gentle, deep taste with notes of chocolate and light acidity. Coffee possesses harmonious combination of taste and aroma. Taste is soft, with a creamy shade, reveals gradually, from sip to sip.
Coffee is rich in sweetish-flower aroma with smack of cocoa. The aftertaste has well appreciable fruit smack. The drink turns out dense and sweetish. As coffee cools down in a mug, very pleasant soft smack of almonds appears in it. Good acidity, gentle taste and hardly appreciable delicate aroma are inherent in this grade of coffee.
It’s ideal drink for morning and first half of the day.
It’s coffee grade from Central America, El Salvador Pacamara is aromatic, sated and averagely strong. Has slightly bitter taste and long-lasting aftertaste. Hardly appreciable aroma of flowers and tart smack bewitches each time when you drink this coffee.
Perfectly approaches as a morning drink for the successful beginning of day.
Arabica Jamaica Blue Mountain
One of the most rare and esteemed grades of coffee in the world, long time remained unsurpassed. Blue Mountain grows up in mountain area at height of 2256 metres above the sea level. Beans have characteristic blue-green colour. The basic advantages of this grade are the quality of care, processing and sorting of exported coffee and, accordingly, quality of end product.
In the international market Blue Mountain coffee is almost inaccessible.
The beans of Jamaica Blue Mountain have light graceful aroma, gentle taste with nut shades and light sourness. The absolute taste of coffee is shown by increasing of grinded coffee volume on 15-20 % for one portion. The distinctive features of correctly prepared coffee of this grade is not so dense consistence, absence of obvious bitterness, balanced combination of classical taste, easy nut aroma and clearly notable fruit smack.
Robusta Guatemala has a distinctive, smokey flavor, distinct sharp taste, and a tangible acidity. The beverage is strong with a pleasant bitterness.