Pink Blend initially entices with a medium citrus-plum acidity, transitioning into high sweetness with a marzipan note. Finally, it captivates with a delicate, almond aftertaste. The coffee has a full-bodied and well-balanced feel.

The beans are roasted to a medium degree. Because the coffee is roasted in a very balanced manner, the roasting process does not suppress its natural aroma.

The coffee has a medium caffeine content. The crema, the foam that appears on the surface of espresso after brewing, has a cognac hue.

Beans from Brazil are cultivated in the Cerrado region, located in the southwest part of Minas Gerais. The region is characterized by a uniform climate and elevation. Cerrado is an impressive, vast area covering approximately 1,400,000 hectares, with coffee plantations located on it. About 3600 coffee producers operate permanently on this land, the majority belonging to large cooperatives. Individual coffee plantations vary in size, ranging from small 100-hectare ones to massive fields extending over 3000 hectares.

The average temperature throughout the year is around 20 degrees Celsius. The annual rainfall is maintained at 1600 mm, with the rainy season occurring from December to March. The elevation of the terrain ranges from 900 to 1250 meters above sea level.

The stable climate benefits coffee producers who can focus on quality and production without worrying about weather anomalies. The advanced technology of farmers in the Cerrado region allows precise control over cultivation. Harvesting takes place from May to September. The beans undergo a natural processing method, where coffee cherries are sun-dried for several days until the pulp is soft and brittle enough to separate from the beans. This processing results in coffee brewed from beans obtained this way having high body, significant sweetness, and low acidity.

Pink Blend Coffee also includes 20% beans from East Africa, specifically Ethiopia, in the Sidamo province, where coffee plantations are located near the city of Yirgacheffe.

Cultivation takes place at an altitude of 1800–2000 meters above sea level, providing ideal conditions for the development of coffee shrubs. This allows the beans to achieve full aroma, drawing the best from nature. Coffee fruits are handpicked and then subjected to the wet processing method, which involves several stages. Initially, the cherries go through a mechanical pulper to remove the pulp and expose the beans inside. Then, they are transferred to fermentation tanks, where controlled fermentation takes place. This process aims to eliminate any remaining pulp residues. In the final stage, the beans are rinsed to remove any impurities. We cannot overlook the drying stage, which occurs on special tables or concrete until the coffee beans reach 11–14% moisture.

Wet processing makes the coffee smoother and increases its acidity.

Perfect for brewing both at home and in restaurants and cafes. It works well for espresso, Americano, and pour-over coffee.

Fazenda Rainha is a farm managed by José Renato G. Dias, an agricultural engineer specializing in coffee production. Since 1890, the farm has been owned by the Carvalho Dias family.

The coffee is processed using a manual mechanical device for harvesting to avoid contact with the ground. The manual method of coffee fruit collection is dictated by the terrain’s topography. After harvesting, the coffee is spread out in the courtyard and dried slowly in the sun. Once it reaches 20% moisture content, the coffee goes into special dryers, where the moisture level drops to 11%. The coffee is then transported to a warehouse that maintains low humidity levels and is free from odors that could affect the coffee.

The farm has a program for planting native species to maintain ecological balance. Out of 484 hectares, only 190 are allocated for coffee plantations. Additionally, the workers live in fully equipped houses; there is a school for their children and a recreational area for families with a club and an official soccer field. The water used on the farm is treated to avoid contaminating its sources.

Brazil Fazenda Rainha coffee was a finalist in the Brazil Cup of Excellence in 2000, 2001, 2005, 2006, 2008, 2009, 2010 and won first place in 2011.

The Yellow Bourbon coffee variety is cultivated at an altitude of 1100-1500 meters above sea level. It is characterized by a delicate acidity, medium body, and a full-bodied taste with hints of nuts and dark chocolate.

The Brazil Fazenda Rainha coffee is roasted for espresso machines but will also work well in pour-over coffee makers.”

The coffee beans undergo a wet processing method, which involves several stages. First, the cherries are passed through a mechanical pulper to remove the pulp and reveal the beans inside. They are then transferred to fermentation tanks, where, under strict control, they undergo a fermentation process to eliminate any remaining pulp. In the final stage, the beans are washed to remove any impurities. The drying process is crucial and takes place on special tables or concrete until the coffee beans reach 11–14% moisture content.

The fresh green beans in our roastery are from the 2019 harvest. These beans are roasted to a medium degree, ensuring a well-balanced roasting process that preserves the coffee’s natural aroma.

The caffeine content can be considered high, especially when brewing the coffee using a drip brewer. (The longer the water is in contact with the coffee, the more caffeine can be extracted from the ground beans.)

The Yirgacheffe variety is among the best coffees grown at high altitudes, ranging from 1800 to 2000 meters above sea level. It is characterized by a delicate acidity, high body, and a full-bodied taste with hints of tea and lemon.

Ethiopia, according to legend, is recognized as the birthplace of coffee. You can read more about this history [here](insert link if available).

Ethiopia Coffee is roasted for drip brewers and is perfect for use at home, in offices, restaurants, or cafes.

Green Blend BIO coffee is made from 100% Arabica beans sourced from organic plantations in Honduras, affiliated with the Raos Marcala Cooperative. The Green Blend BIO Coffee holds an organic product certification (green leaf on the packaging), a certification we have maintained since 2017. We undergo an annual audit to verify the organic coffee production process, overseen by the unit with the control number PL-EKO-12.

Green Blend Coffee offers a low and pleasant acidity that evolves on the palate into a high sweetness reminiscent of milk chocolate. It leaves a lingering taste of hazelnuts, resulting in a full-bodied and well-balanced coffee experience.

The fresh green beans in our roastery are from the 2019 harvest. These beans are roasted to a medium degree, ensuring a well-balanced roasting process that preserves the coffee’s natural aroma.

Green Blend has a moderate caffeine content, and the crema, the foam that forms on the surface of espresso, has a chestnut color.

Raos Marcala is a cooperative founded in 1996 and managed by sixteen men and four women. It brings together farmers who want to conduct cultivation in accordance with fair trade policies. This cooperative promotes the right to equality in social and political matters. As a result, decisions made by the cooperative impact access to educational programs and the daily lives of farmers. The producers are based in the La Paz department, in the municipalities of Márcala, Chinacla, San Jose, Santa Maria, Santiago de Puringla, San Pedro de Tutule, Cabins, Santa Ana, and Santa Elena. Their mission is to cultivate coffee and participate in the entire venture as partners, aiming to develop a business system that functions at the regional level.

Green Blend BIO is an ideal coffee for brewing both at home and in restaurants, cafes, and offices. It is well-suited for traditional espresso, americano, or milk-based coffee preparations.

Coffee Journey Red Blend from Colombia is a 100% Arabica coffee sourced from the northern part of Colombia – Antioquia.

This remarkable coffee presents an unparalleled taste experience. It starts with a low, pleasant cherry acidity, unfolds on the palate into a high sweetness with notes of caramel and cherry, and finishes with a delicate chocolatey bitterness. The coffee feels full-bodied and exceptionally well-balanced.

The fresh green beans in our roastery are from the 2019 harvest. We roast Colombian coffee to a medium degree in a balanced manner, preserving its natural aroma.

The caffeine content in this coffee can be considered moderate.

The crema, the foam that forms during the espresso brewing process, has a mahogany color.

In Colombia, coffee is cultivated at an average temperature of around 19 degrees Celsius throughout the year. The annual average rainfall is maintained at 140 mm. The elevation of the terrain ranges from 1200 to 2000 meters above sea level.

The beans undergo wet processing. The coffee cherries ferment in water for several hours until their pulp becomes soft and brittle, naturally separating from the beans. This processing method imparts greater purity and a more pleasant acidity to the brewed coffee.

Ideal for brewing both at home and in restaurants, cafes, and offices.

It excels as traditional espresso or in milk-based coffee preparations. Colombian coffee, especially when prepared in an automatic espresso machine at home, offers a superb taste experience. 🙂

Origin: Brazil, Santos region, Sao Paulo state.

Blue Blend, the decaffeinated coffee, offers a unique taste experience that begins with low citrus acidity, evolves into high sweetness with hints of honey, and concludes with a subtle cocoa bitterness. This coffee is full-bodied, well-balanced, and truly distinctive.

The fresh green beans in our roastery are from the 2019 harvest, roasted to a medium degree in a very balanced manner that preserves their natural aroma. This roasting method is often chosen for high-quality varieties.

The crema, the layer of foam formed during the espresso brewing process, has a caramel color.

The Santos region, known for its humid and warm climate, is the largest and most popular coffee-growing region in Brazil.

The average temperature throughout the year is around 22 degrees Celsius. The annual rainfall remains at 170 mm, consistently falling from December to March. The elevation in this region ranges from 800 to 1350 meters above sea level.

The natural coffee processing method involves drying the coffee cherries in the sun for several days until the pulp becomes soft and brittle enough to naturally separate from the beans. This processing imparts high body, significant sweetness, and low acidity to the brewed coffee.

Ideal for brewing at home, as well as in restaurants, cafes, and offices. Blue Blend decaffeinated coffee is a safe choice even before bedtime. 😊

Suitable for traditional espresso, americano, or milk coffee.