Brazil São Bento coffee 1kg

RED HONEY Process / HONEY Process – Character and tasteTo make the coffee drying process a little easier but still retain some of the fruity aroma in the cup, the coffee fruit is pressed but not washed. In the "RED HONEY Process", the coffee beans are then dried in the sun together with the pulp.In the "HONEY Process", only about half of the pulp remains on the bean.A full-bodied, fruity-chocolate taste in the cup is typical of this process.

This Maragogype comes from the region of Jinotega, where it is grown and harvested on small ficas in the Vilcanese soil at an altitude of over 1,500 metres. It matures at an altitude of 1,500 metres on volcanic soil and is harvested and processed on small fincas. Nicaragua has long been an insider's tip among connoisseurs for high-quality coffee. The coffee cherries are harvested by hand in up to eight passes. In the mountainous regions, only the ripe coffee cherries are harvested by hand in up to eight passes. Because blossoming, unripe and ripe cherries all hang from the same coffee bush, this time-consuming process is repeated several times. This is necessary because not all cherries are ripe at the same time, but rather flowers, green and already ripe cherries can hang on a coffee bush. The Maragogype trees are less productive than conventional coffee plants; in some coffee-growing regions, their cultivation is therefore neglected or abandoned altogether. The largest part of the state consists of a depression that runs through the entire country and is an earthquake zone in its southwestern part, a fault zone of volcanic origin. A chain of volcanoes, some of which are still slightly active, stretches from the great lakes in the south-east of the country to the Gulf of Fonseca, on the border with Guatemala.Character and tasteIn our search for ever better coffee qualities, we found this Nicaraguan Maragogype. Due to the fascinating, evenly sized bean, we chose the Nicaragua Maragogype over the Mexican elephant bean. In the cup, too, this coffee is far ahead of the Mexico Maragogype. Nicaraguan coffee is spicy and almost creamy and finds its way into the cups of Japanese and American coffee lovers. But this coffee is also very popular with coffee connoisseurs here.

Origin and plantationIn the highlands of Panama, in the western province of Chiriqui, lies the quiet and beautiful town of Boquete, at the foot of the Barú volcano, with about 14,000 inhabitants. The region is called the "Valley of Flowers and Eternal Spring". Arabica beans are grown under ideal conditions on small plantations here, not far from the border with Costa Rica. Due to the constant wind from the north, the coffee plantations thrive particularly well at an altitude of about 1,500 m and grow extremely slowly. Panama has a share of about 0.2% of the world's coffee production, but belongs to the top of the speciality producers.Character and tasteThanks to its complex and aromatic character, this coffee belongs to the top for connoisseurs. The light to medium body harmonises with the balanced acidity of the taste. The medium roast allows light floral to soft-chocolate notes to unfold, providing a long-lasting aftertaste. Be sure to try this coffee without milk and sugar! Let yourself be surprised and inspired by this small origin.