Marzipan Cappuccino Coffee 1kg

Origin and plantationThis coffee, produced by a family-run company, is grown at altitudes of 1500 to 1700 metres. This fantastic plantation coffee is grown in the West Valley. The volcanic soil is very rich in nutrients and offers excellent conditions for coffee cultivation. This family-run company from Costa Rica produces fantastic plantation coffees in the West Valley at altitudes of 1,500 to 1,700 metres. The soil there is very rich in nutrients thanks to the volcano and offers ideal conditions for coffee cultivation. We were able to secure another batch of these three first-class coffees and are pleased to be able to offer them to you again. They were produced according to traditional methods and reflect the typical, world-famous taste of Costa Rica. A speciality that you must try!

Origin and plantationOn the eastern edge of the mighty volcanoes of Central America and in the area of influence of the Atlantic trade winds, the coffee cherries ripen at an altitude of 1,200 m over a period of more than ten months in an optimal, cool and humid microclimate.Character and tasteThe altitude, the climate and the very deeply weathered soils ensure an incredibly beautiful, full body with very fine acids, a light fruity note and a hint of chocolate and caramel in this coffee. The excellent conditions make the Guatemala Lampocoy a top Guatemalan coffee.

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 plantationWith a world market share of about 1.5%, Kenya plays a rather minor role in terms of quantity. But when it comes to quality and exceptional coffee characters, Kenya is always at the forefront! Kenyan coffee beans have a very firm structure and require more heat during roasting than other coffees. This is because coffee plants in Kenya are grown at altitudes of up to 2,100m, where the coffee can only grow very slowly. Normal flat beans are graded and traded in different commercial classes. For the majority of exports, the classification "AB" applies, while top qualities receive the rating "AA". Due to their rarity, Kenyan "pearl beans" are a real speciality. Pearl beans are formed when the coffee tree can no longer provide sufficient nutrients for the coffee cherries that grow at the extreme end of the bush, and as a result only one bean can form in the cherries. This single bean gathers so much strength and grows so slowly that it is ultimately much more aromatic than a flat bean. Our pearl beans come from the "Kiundi" area and are sorted by hand from a year's harvest.Character and tastePearl beans are of rare beauty and demand all their skill and ability from the experienced roasting master in order to be roasted to "the point". If this is achieved optimally, the typical character of Kenyan coffees develops. Experts describe it as "chocolaty", "vinous", with a strong, spicy richness.