Coffee China Yunnan Fengmi Dragon 1 kg - whole bean

This coffee comes from the jungles of Peru, Oxapampa/Villa Rica. The plantation is located at an altitude of 1,600 m in the Amazon Mountains. The hand-picked coffee cherries are processed directly on the farm. The sun-dried coffee is stored in parchment for at least three months to rest. Only then is it hulled and prepared for export.Character and tasteThis outstanding coffee is unique.Its gourmet taste is a real treat for discerningcoffee connoisseurs all over the world.Its fine, flowery, yet not fruity, but slightly spicy and full-bodied cup makes every sip a true experience.

Origin and plantationTanzanian coffees belong to the washed Central and East African coffee family. Due to a lack of infrastructure, especially compared to Kenya, it is often difficult to get hold of good coffees from this origin. We are therefore particularly pleased to be able to present this speciality from the northern regions of the country. The Kilimanjaro region, where these wonderfully aromatic beans ripen, offers the best climatic conditions for coffee cultivation in Tanzania.Character and tasteOur full-bodied Tanzania Kilimanjaro delights with an excellent, full and sweet aroma with fruity acidity.

In northern Thailand, at an altitude of around 1,300 m, the constant climatic temperatures allow the coffee cherries to ripen perfectly. The varieties grown here are Arabica- Yellow & Red Caturra + Catimor. Harvesting is possible from mid-November to mid-March. Harvesting is done exclusively by hand so that only the optimally ripened coffee cherries are picked. The accidentally picked green or overripe cherries are already sorted out at the beginning of the processing. The coffee cherries are processed in tiled basins and, depending on the weather, fermented for about 36 hours, after which the coffee cherries are washed again with fresh water and finally sun-dried on bamboo mats for about 12–22 days.Character and tasteFirst, the Pang Khon coffee caresses the palate with a very mild aroma, strongly reminiscent of chocolate, as well as with light notes of nut, paired with a very light and fine citrus acid. In the finish, it becomes voluminous with fine hints of caramel. This unique coffee is a must-try!

Origin and plantationThis coffee quality comes from the Sunda area near the city of Badung. West Java coffee from the Sunda area near the city of Badung. Only a few coffee trees are still found in this region. This is surprising because this is one of the oldest coffee-growing areas in Java. Although it is the oldest coffee-growing area in Java, only a few coffee bushes can still be found here. Most of the coffee that is exported is grown in the east of the country, mostly under state ownership. In the west, mostly rice, onions, carrots and cabbage are grown for the local market these days, but a few farmers have maintained their coffee cultivation. Grown at an altitude of 1,400 –1,550 metres and hand-sorted from different varieties, it is then wet-processed.Character and tasteThe wet processing and its special growing area make West Blue Java an "outlier" of Java in terms of taste. The slightly earthy character typical of Indonesian coffees is somewhat less pronounced in this Java than in its colleagues from the East, but it has a fullness and a sweetness that is rarely found in Indonesian coffees. A light chocolate note underlines this special sweetness.