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The idea of this premium single origin coffee drip bag, we created for coffee lovers can easily enjoy a good cup of coffee anytime anywhere!
Drip Bag Coffee is a convenient and easy way to brew a premium coffee experience in minutes, quickly give you a clean, tasty and aromatic cup. Wherever you are, at house, at the office, travelling around the world or before hitting the gym.
Finca El Triunfo’s Family History:
One of the oldest farms in Guatemala, Finca El Triunfo, has been owned by the Padilla family since 1871. In those days the process of coffee growing was slow and inefficient. It was not until 1920 that they began exporting their coffee to North America and Germany.
It was in 1929 at the “Feria Hispanoamericana de Sevilla” (Hispanoamerican fair at Seville, Spain) when Finca El Triunfo was, for the first time, rewarded for its magnificient coffee obtaining 1st place for oustanding SHB quality. In 1955 Finca El Triunfo obtained an award for its outstanding wet mill processing(which included the harvesting, de-pulping, fermenting, washing, and drying processes), from the “Oficina Nacional del Café de Guatemala” (later to become Anacafe).
Finca El Triunfo has continued to prove its commitment to quality throughout the years. In 2002 Illy Cafe awarded the farm the 2nd place for best Guatemalan SHB. Most recently, in 2008 Anacafe (National Coffee Association of Guatemala) awarded Mr. Gregorio M. Padilla, the current owner of Finca El Triunfo, with the the highest honor, the “Flor del Café” award. The award was extended to Finca El Triunfo for its support in the development of national coffee culture and specifically for producing some of the finest coffees the country, being an active member of the asociation and an outstanding ambassafor for Guatemalan coffees. Finca El Triunfo has exported its coffees for over 70 years to many countries including: Germany, The United States, Italy, The United Kingdom, Spain, Japan, Israel, and many others.
source by Third Wave Coffee Source , Ergos Coffee .
About Bobea Uke Drying Station and the founder
“ We will keep producing excellent coffee with great cup profiles. ” – Abiyot Boru, founder of Bobea Uke Drying Station
source by Buno Coffee
DON FABIO & PROJECT ORIGIN
Announced on June 1 in San Pedro Sula, this is the first time renowned producer Don Fabio has claimed the highest award in the Cup of Excellence (COE) program. The COE-winning coffee scored 93.43 points, one of the highest scores ever awarded in the Honduran chapter of the program. His winning farm, San Francisco is located in Marcála and sits at an altitude of 1300-1450masl. Having won several awards in past COE events, Don Fabio has refrained from entering competitions for spent several years, focusing on maintaining his farms and embarking on new projects.
His family is no stranger to awards; his daughter Marysabel is a producer of high-quality coffee, having taken first place in the Cup of Excellence (Honduras) program in 2016. Don Fabio also operates other farms in Marcala, including Las Virginias and Mogola. Marcala can be quite cold due to its high altitude, which makes it beneficial for the growth and slow development of the coffee. A wide range of premium qualities are produced on these farms, ranging from 84 to 90+ point-scoring coffees.
ABOUT SAN FRANCISCO
San Francisco is a farm covered with 50 year old plants, that yield low quantities of coffee per tree. Farmer, Don Fabio, likens the cherries to children and the trees to parents who provide the cherries with food from the soil. When there are less cherries it is easier for the tree to provide each cherry with the best possible nutrients. This gives San Francisco its structured acidity and highly refined flavour.
source by Project Origin
About Finca El Danubio | Quimbaya
“From the mountains of Quindio Region, we offer you an amazing coffee that we treat with passion, from our land to your cup”
Café 1959 is a company dedicated to the production and commercialization of exotic and specialty coffee; both of them cultivated in our estates, which are located in the heart of the Colombian Triangle, Quindío. We consider and name our coffee as a “Specialty Coffee” because of its production process and the special treatment that it receives. In order to avoid a negative result in the cup, we put all our effort and attention in completing perfectly each step of the production process of our coffees according to their type.
What is Anaerobic Natural Processing?
36 Hours of dry Anaerobic Fermentation under 20 Celsius –
Caturra Lot had a 40 hours on pre-drying at 35 Celsius and after this,
15 days of sun-dried on the AFRICAN BEDS.
source by Cafe 1959
The Lamastus Family
The Lamastus Family has being producing coffee in Elida Estate for four generations since 1918. Elida Estate coffees are produced under a unique world-ecological condition: it is shade-grown, bird-friendly, the farm is located at a very high elevation, in a microclimate with very low temperatures, the coffee trees are surrounded by the Volcan Baru National Park -a virgin native cloudy rain forest.
At the turn of the century, Kentucky born Robert Lamastus started an Arabica coffee plantation in a farm located at around 5,600 ft (1 700 m) above sea level in the skirts of the Baru Volcano in Boquete, Panama. At the time our grandfather processed and exported what is still today considered as one of the highest quality coffees in the world. Nowadays and three generations later the tradition continues, the Lamastus family, still produces, processes, exports, and now roast its own rare estate coffees.
The Lamastus Estates
The Lamastus, produce these estate coffees in three different farms located in Boquete, Panama. El Burro Estate, Luito Geisha Estates, and Elida Estate. These three estate coffees are located in the highest area of the country in steep hills in the skirt of one of the highest volcanoes in Central America, the Baru Volcano. El Burro Estate is located between 5,200 and 6,500 ft (1.575 and 2,000m) above sea level and Elida Estate is the highest coffee farm in Panama located between 5,500 and 8,200 ft (1.700 and 2.500m) above sea level.
These estates are planted with Arabica coffees in rich deep young volcanic soils and are kept in optimum conditions to develop the best quality coffee that the trees can produce. The cherries are delicately hand-picked, at strict full maturity, by native Ngobe-Bugle Indians in an area where our main objective is to keep the environment to its most pristine and natural condition. The coffee is then processed with most care to keep the rich flavor of the coffee in three different processing methods (Natural, Washed, and Honey). Then, the coffee is carefully selected, rested for 60 to a 100 days (depending on the process) in burlap sacks on wooden floors and then exported directly by the Lamastus family.
In these estates, Estate only, the area that goes up to 6,000 ft is planted with coffee (in Panama coffee cannot be grown at altitudes higher than 6,000 ft) and the other part is an ecological reserve area, located within the Volcan Baru National Park, where you can go bird watching and see many beautiful plant, animals and bird species including the Quetzal.
Because of the high altitudes where the coffee is grown the beans are very dense and uniform and they are mild with a medium body, good aroma, and high acidity. These estate coffees are considered among the best in the world.
source by The Lamastus Family Coffee Etastes , Boquete Coffee .
ABOUT SAN FRANCISCO San Francisco is a farm covered with 50 year old plants, that yield low quantities of coffee per tree. Farmer, Don Fabio, likens the cherries to children and the trees to parents who provide the cherries with food from the soil. When there are less cherries it is easier for the tree to provide each cherry with the best possible nutrients. This gives San Francisco its structured acidity and highly refined flavour.
ABOUT FAZENDA SANTA LUCIA COFFEE Fazenda Santa Lucia is run by Helcio Carneiro. A coffee producer since he was a teenager, he was part of the movement that researched and promoted quality coffee in the region of Carmo de Minas. Winner of the 6th place in the 2016 Cup of Excellence (COE) program, Helcio is famed for the success and consistency of his yellow bourbon coffee. He started growing coffee in 1970 when he was 20 years old, continuing the family tradition of working on coffee farms (he also married the daughter of the previous owners of Fazenda Santa Lucia). Together, he and his wife Glycia Pereira Carneiro run the farm and are bringing up their 4 children in the coffee industry, hoping that they will one day take over the farm.