Kodagu, Karnataka, India
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This Tanzania AA Coffee is grown on the slopes of Mount Killiminjaro the high value crop of Tanzania AA Tweega Coffee is sun dried, graded, and sorted . The AA represents the highest grade of beans from this crop. At Kilimanjaro Plantation we pride ourselves in having consistently high-quality product.Our high standards and state-of-the-art modern processing facilities set us apart from our competitors. In order to maintain our high standards we have experienced and dedicated teams devoted to specific aspects of processing and production. Our fermentation time is closely monitored and appropriately adjusted between 24 and 36 hours. This is dependent on the ambient temperature.With 1.2 million trees and seedlings our coffee operation is quite extensive. Each coffee tree begins as a seedling in our on-site nursury. We focus on having enough seedlings and trees in the nursury to be able to replace the old ones, fill any gaps, and conduct research studies. Our experts are constantly researching, working, and implementing new procedures to ensure we are prepared for any environmental challenges. The nursury is a crucial part of our operation as it provides us with all our coffee trees. The cup profile is decided in the nursury and propogated as a seedling, properly cared for until it matures and ripens, ready.
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Brazil has been dominating the coffee market for 150 years now. As the largest coffee producer in the world, Brazil produces about one-third of the world's total production. The production in this region is high thanks to the relatively flat landscape and ideal climatic conditions. The coffee is known for its intense aroma and its nutty and slightly sweet cup profile.Brazil Cerrado Coffee Beans: the highest grade of the famous Brazilian beans, lively and inviting with a smooth, sweet taste. Beans from the Cerrado region have cupped better than those from the Santos region.
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ethiopia is the origin of the coffee arabica species and the coffee plants grow wild in the forests of the kaffa region.
overall 1000small-holder farmers are working around the boji washing station, which is located in the gedeo zone. the gedeo zone is famous for inhabiting the original yirgacheffee coffees.the boji washing stations is active regionally in many social activities such as water supply, local church support, compost and seeding distribution, electricity supply and a farmer training system.
region: yirgacheffe, ethiopia
grade: boji ii
tasting notes: rich fruit tea-like note with citrus and stone fruit flavours
roast degree: 4/10 - medium
altitude: 1800 - 2150 meters above sea level
process: fully washed
botanical species: arabica
screen size: 14+
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This coffee is grown at an altitude of 1400 1600 m and stands out with an aroma of dry tropical fruits and macadamia nuts. A coffee with low acidity, it has flavours of tropical spiced pineapple, orange and peach with an understated hint of pistachio and a sweet chocolaty aftertaste.
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The coffee originates from a select cluster of farms from the Caudat Village, Lam Dong Province, Vietnam.Caudate is a beautiful mountainous region lined with pine forests, lakes, waterfalls, coffee and tea gardens located in the Central Highlands of Vietnam. Grown at 1, 400 to 1, 600 meters, the region is blessed with year-round cool weather and fertile volcanic soil, providing an ideal microclimate for growing outstanding quality. Coffee cultivation began in this region in the 1850s and has been continued for generations by Vietnam farmers.
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Brazil is the worlds largest coffee producer and has many distinct regions that yield excellent cup characteristics. The fact that Brazils are full bodied, neutral in flavor and exhibit almost no acidity happens to make them the perfect base for Espresso blends or as a single origin for anyone preferring less acidity in their coffee.ThisBrazil Santos coffee bean has consistency in quality, good strength and dependability in flavor that provides a nice base line for Wheelin Petes Espresso Blend.Santos is the name of Brazils largest coffee seaport located in the state of Sao Paulo. Most of the coffee beans exported through Santos is actually grown in the state Sao Paulo and the neighboring state of Minas Gerais. These two states produce the majority of Brazils coffee beans.Santos coffees are cured and processed by what we call the natural method. The harvested cherries are dried on huge patios the size of football fields and are then milled to export specifications.
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Coming from a farm located between two looming volcanoes the coffee has become a perfect example of how a farm can become more than a source of delicious coffee. The farm has on site schooling and implements impressive sustainable practices for coffee processing. Is there any more of a versatile coffee that a good Guatemalan coffee? This coffee is great at almost any roast level, it works with almost any brewing style, including cold brews, French presses, espressos, americanas, cappuccinos, and lattes. If you prefer a piquant cup go with a medium roast or lighter. Many coffee drinkers prefer their Guatemalan coffees at a Full City Roast or darker where the chocolate/spice tones come to the front in a much more vibrant way.
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Grown at elevations higher than 6, 600 feet above sea level, Kenya AA is considered to be one of theworld's best coffee beans. The high growing altitudes means that the beans grow slower than at low altitudes, providing more nutrients and allowing them more time to develop their flavors and mature.
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One of the highest grown coffees of Central America, at over 1250 m, this is a fullbodied coffee with a crisp brightness. Strong chocolate flavours evolve into fruity notes of cherry, orange and plum with a salted caramel sweetness, praline and spicy nuances. A lingering aftertaste with a nutty aroma makes for a great cup.
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Most coffee grown in Uganda (80%) is of the varietal varietal Robusta (Coffea canephora var. robusta), with the other 20% comprising Arabica varietals Typica, SL 14, SL 28 and Kent. Also grown in Uganda is the Arabica cultivar Bugishu / Bugisu (Coffea arabica var. bugishu), which is grown near Sipi Falls on the western slopes of Mt. Elgon, one of Uganda's largest mountains.
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A powerful coffee with a low acidity, this Sumatran coffee is grown at an altitude ofabout1000m. With a heavy velvety body and a lingering spicy finish, this coffee boasts rustic earthy flavours complemented with notes of raisin and subtle plum.With a body as full as any premium coffees, Sumatra Mandheling is frequently described as syrupy. Despite a subdued acidity the tastes are complex and intense, and a chocolate sweet flavor often holds earthy undertones. Sumatra coffee captures the wild jungle essence of this tropical Indonesian island.
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Coming from a farm located between two looming volcanoes the coffee has become a perfect exampleof how a farm can become more than a source of delicious coffee. The farm has on site schooling and implements impressive sustainable practices for coffee processing. Is there any more of a versatile coffee that a good Guatemalan coffee? This coffee is great at almost any roast level, it works with almost any brewing style, including cold brews, French presses, espressos, americanas, cappuccinos, and lattes. If you prefer a piquant cup go with a medium roast or lighter. Many coffee drinkers prefer their Guatemalan coffees at a Full City Roast or darker where the chocolate/spice tones come to the front in a much more vibrant way.
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Packaging Details : pouches
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Grown atelevations higher than 6, 600 feet above sea level, Kenya AA is considered to be one of the world's best coffee beans. The high growing altitudes means that the beans grow slower than at low altitudes, providing more nutrients and allowing them more time to develop their flavors and mature.
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A powerful coffee with a low acidity, this Sumatran coffee is grown at an altitude of about 1000m. With a heavy velvety body and a lingering spicy finish, this coffee boasts rustic earthy flavours complemented with notes of raisin and subtle plum. With a body as full as any premium coffees, Sumatra Mandheling is frequently described as syrupy. Despite a subdued acidity the tastes are complex and intense, and a chocolate sweet flavor often holds earthy undertones. Sumatra coffee captures the wild jungle essence of this tropical Indonesian island.
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![Perfetto Papua New Guinea "Mount Hagen" Sigri A Arabica Green Beans](https://img1.exportersindia.com/product_images/bc-full/2021/6/5082390/perfetto-papua-new-guinea-1623667714-5803553.jpg "Perfetto Papua New Guinea "Mount Hagen" Sigri A Arabica Green Beans")
A very nice, vibrant lot. Papua New Guinea Sigri A is back by popular request. This year the quality is high and we are glad to have it back for the fan base that it built. Reminiscent of the better Jamaica Blue Mountain offerings, this year's coffee seems particularly striking with its ethereal hickory notes; a unique but not over-the-top flavor profile.The Sigri plantation, situated in the Wahgi Valley, in the Western Highlands Province of Papua New Guinea, was established in the 1950s and rapidly gained a reputation that has continued to grow with Sigri being internationally recognized as producing a gourmet coffee equal to the world's best for more than 20 years. All plantings are exclusively Arabica, concentrating on the Typica varieties which originate from seed introduced to Papua New Guinea from Jamaica Blue Mountain Typica rootstock. The farm sits at 5000 feet above sea level, with the main crop harvested from May to July. All growing and processing practices follow a system which has been throughly proven over many years, and insists on the highest standards and quality at every stage.Sigri coffee undergoes a rigorous wet factory process. Quality control begins in the field; coffee cherry is hand-picked and carefully checked for uniformity; it must be red and fully ripe which allows for the correct balance of sugar and acid within the cherry. This selected cherry is then pulped on the day of picking. The fermentation process stretches through a period of three days, broken every 24 hours by washing. Unlike other washed processed coffees, however, Sigri's process follows this by a total immersion in water for a further day, which creates a unique flavor profile
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