Green Coffee products

Kafea  is a plant from the Rouvidon family.  There are 20 coffee varieties, but the most distinguished are Coffee Arabica and Coffee Robusta.

 

Arabica Coffee

Coffee Arabica is of high quality coffee which requires a constant  stable temperature of 20-23 οC, combined with a high aburelant rainfall and an altitude exceeding 1500 meters giving the coffee a final rich aroma and flavor.

Varieties of Arabica:

1. BRASIL SUPER RIO PERIM /NY 2/3-SCR 18+

2. BRAZIL RIO MINAS NR, 2/3 SCR 17/18 PERIM

3. BRAZIL RIO MINAS N/R 2/3 15/16 ROCAFE

4. BRAZIL RIO MINAS NR, 2/3 SCR 17/18 SANTA CLARA

5. BRAZIL SANTOS FAZENDA FORTALEZA SC+18 FANCY NY2

6. BRAZIL SANTOS NY2 SCR 17/18 S FC

7. COLUMBIA SUPREMO 19+

8. BRAZIL ONTARO PULPED NATURAL N GRAINPRO BAGS

9. COLUMBIA SUPREMO SCR 17/18 LA MESETTA

10. COLUMBIA EXCELSO EP

11. KENYA PB PLUS MARIMIRA

12. KENYA AB PLUS KAGURI ESTATE

13. GUATEMALA SHB EP ROSSUL / GUATEMALA S+B FINCA VICTORIA

14. TANZANIA ARABICA AA PLUS UTENGULE ESTATE

15. NICARAGUA SHG EP JINOTECA MATAGALPA

16. PNG PLANTATION NEW GUINEA KIMEL PEABERRY

17. ETHIOPIA SIDAMO GR2

18. ETHIOPIA DJIMMA GR5

19. ETHIOPIA LIMU GR2

20. MEXICO SHG EP MUXBOL ESTATE

21. EL SALVADOR SHG

22. INDONESIA SUMATRA MANDHELING GR1, SUMATRA MENAGOLD

23. PERU SHB GR1 CEPRO YANESHA

24. CUBA ALTURA LAVADO

COFFEE VARIETIES OF SMALL PRODUCERS /MICROLOT

BRAZIL SANTOS EXPOCACCER COOPERATIVA DOS CAFEICUCTORES DO CERRADO
Varieties:Yellow Catuai , Altitude1.200m
Methods of process:pulped natural, Notes: medium grain , light and sweet acidity,  slightly aroma
COSTA RICA SHB TARRAZU SAN RAFAEL
Varieties:Caturra,Catuai, Altitude1.500m
Methods of process:washed, Notes: medium grain , strong acidity , citrus and apple, black chocolate & flavor.
HAWAII KONA PRIME WASHED
Varieties:ΚonaTypica,  Altitude from the highest points of  Kauai Mountains
Methods of process:washed, Notes: medium grain ,light acidity, sweet and mild fruity flavour
GUATEMALA SHB EP FINCA AGUA TIBIA FRAIJANES
Varieties:Caturra,Catuai, Altitude1.600m
Methods of process: washed, Notes: pleasant acidity , balanced feature in the cup, pleasant bittersweet hint  of chocolate
GUATEMALA SHEB EP GEN ANTIGUA LOS VOLCANES
Varieties:Catuai,Caturra,Amarillo Bourbon, Altitude1.500m
Methods of process: fullywashed, Notes: medium acidity with strong notes,  light/medium grain, ,a nutty aftertaste (sweet hints of nuts and mild spices)
PANAMA PALMYRA ESTATE SHB EP
Varieties:Catuai, Altitude1.100-1.250m  in rich volcanic grounds in Panama Boquete
Methods of process: fullywashed, Notes: Medium grain and medium acidity, hint of nuts (walnuts),chocholate with a taste of vanilla and balanced flavor as a whole.
EL SALVADOR FINCA SANTA LETICIA RED BOURBON
Varieties:100%Red Bourbon, Altitude1.220-1.737m ,
Methods of process:washed, Notes: CherryCola,  large grain and a feeling of rich and sweet flavor.
MALAWI AA PLUS PAMWAMBA
Varieties: Catimor&SL28, Altitude1.00-1.150m,
Methods of process: washed, Notes: medium grain , frothy acidity with herbs and flavoring, well balanced
YEMEN MOCCA MATTARI
Varieties:Ismail,TypicaMatari,Bourbon,many varieties from ancient  heirloom , Altitude 2.500-3.100m,
Methods of process: washed, Notes: Very wild scented, exotic taste, very whiney taste with high acidity and long lasting, spicy, distinct feeling of dark chocolate, and a buttery feel depending on the degree of roasting.

TANZANIA HORTANZA ESTATE
Varieties: SL28, Altitude on the rich volcanic Kilimantzaro grounds
Methods of process:  sundried,washed, Notes: Medium grain, slightly fruity with sweet featured, citric acidity with notes of corn and cheddar.  
TANZANIA NGILA ESTATE
Varieties:Bourbon&Kentvarieties, Altitude 1.600-1.800m  on volcanic grounds
Methods of process: washed, Notes: good grain , and good mild acidity with excellent taste.
KENYA AB PLUS KΑRIRU ESTATE
Varieties: SL28,SL34, Altitude1.700-1.800m
Methods of process: washed, Notes: Mild / Strong grain , strong citric-grapefruit taste,  acidity of apple and taste of dark chocolate with herbs.

BURUNDI FULLY WASHED
Varieties: Arabica,Bourbon, Altitude 1.550-1.950m on  fertile volcanic grounds
Methods of process:sundriedwashed, Notes: Black Molasses , flavor of lime zest, Bright, a limetaste acidity and lemon, malt flavour , rich and frothy texture.
ETHIOPIA NATURAL GEISHA GR3 BEBEKA
Varieties:IndigenousGeisha, Altitude 950-1.285m,
Methods of process:sundriednatural, Notes: Stonefruits mixed with maple syrup, tropical tangy and buttery sweet taste
ETHIOPIA YIRGACHEFFE GR 2
Varieties: mixedheirloom, Altitude 1.600-2.000m
Methods of process:washed, Notes: Clear and strong acidity of  citrus and lemon, black currant, spice, nutmeg, big strong body, with a balanced sugarcane and  chocolate aftertaste, lightly fruity taste in the mouth
ETHIOPIA SIDAMO GR2 MOMO KACHA
Varieties:Typical and mid heirloom,  Altitude1.900-2.100m,
Methods of process: washed, Notes Floral and tropical fruit flavor, great body, super clean, medium-light acidity like grapefruit, medium - high sweetness raisin notes and fruity black tea, sweet  lasting aftertaste.

INDONESIAN BLAWA JAVA PTP AWP-1 GRADE
Varieties:ArabicaTypica, Altitude 1.000-1.200m
Methods of process: fullywashed, Notes: Medium/strong texture , medium-light acidity with a sweet mild chocolate flavor.

 

Robusta Coffee

It is much more resistant to diseases and can be grown at lower altitudes than the Arabica. This coffee is rich in caffeine, and is chiefly used in manufacturing  instant coffee.

Varieties Robusta:
1. INDIA AA PARCHMENT KAAPI ROYAL SCR18

2. INDIAN ROBUSTA CHERRY AB
3. INDIAN ROBUSTA CHERRY AA
4. UGANDA ROBUSTA 18+

 

 Instant Coffee

 

 

 

 

     

Instant coffee was discovered in 1901 by the American-Japanese Satori Kato in Chicago, from a  process where  coffee extract was put into water directly creating a  coffee beverage. This quickly spread from the American troops and the First & Second World Wars. It arrived in  Europe 1903,  imported by  Switzerland.

  1. TANICA INSTANT COFFEE 100% COFFEE

 

 

Decaffeinated

Coffee which has undergone removal from caffeine.  Caffeine is the component of coffee, which is responsible for the mild stimulating effect in the central nervous system. For people who are sensitive to caffeine, even 10mg can cause discomfort. This is why almost all decaffeinated coffee contains less than 10 mg of caffeine (typically contains two to five milligrams) per serving.

Today decaffeinated coffee makes up about 12% of  world’s coffee consumption. The first process of decaffeinated coffee was invented by Ludwig Roselius in 1905 when specialists from that period, tried to  dry - clean a coffee shipment  that had fallen into the sea. The method that Roselius applied  was benzene to remove caffeine from coffee beans that were previously moistened.


1. DECAF CO2 MIX ESPRESSO HOUSE BLEND 100% ARABICA
2. DECAF ARABICA COLOMBIA SUPREMO SCR 17/18 “LA MESETTA”
3. DECAF ROBUSTA UGANDA 18+