EXPLORATIONS
One of a kind coffee collection
Ethiopia Yirgacheffe
After years of patient searching and sampling, this coffee jumped off the cupping table and brought back to life the elusive and historical notes thought by many to have slipped away forever. This cup captures all the region’s exquisite finesse: its typical white floral notes, brushed with hints of aromatic orange blossom and nuts.
Espresso 
Biterness
Acidity
Body
Roastiness
Aromatic profile: Floral
Aromatic notes: White floral
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Colombia Aguadas
The particular microclimate high up in the Aguadas region of Colombia meant that one pocket of farmers made their coffee in an unusual way, resulting in an extraordinary cup. Complex and with fine acidity, this light-roasted espresso is particularly sweet, reminiscent of candied apples and red berries.
Espresso
Biterness
Acidity
Body
Roastiness
Aromatic profile: Fruity
Aromatic notes: Sweet and caramelized
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ORIGIN
ETHIOPIA YIRGACHEFFE
At 1700 – 2200 meters above sea level, the soaring mountains of Yirgacheffe produce some of the world’s highest-grown coffee.
COLOMBIA AGUADAS
Aguadas coffee is planted and harvested in zones with ample water supplies, in soils with high organic matter content, and from 1500 to 2000 metres altitude.
Fairtrade Certified Ingredients: Coffee, 100%
At 1700 – 2200 meters above sea level, the soaring mountains of Yirgacheffe produce some of the world’s highest-grown coffee.
COLOMBIA AGUADAS
Aguadas coffee is planted and harvested in zones with ample water supplies, in soils with high organic matter content, and from 1500 to 2000 metres altitude.
Fairtrade Certified Ingredients: Coffee, 100%
ROASTING
ETHIOPIA YIRGACHEFFE
To enhance the aromatic and the floral notes, the biggest part of the split is light-roasted for a short period of time. The rest of the beans are dark-roasted for a long period, bringing body and intensity.
COLOMBIA AGUADAS
Most of the beans are medium-roasted for a moderate period of time to bring structure and body while the remaining part of the split is light-roasted for a long period to enhance the sweet and candied fruit notes.
To enhance the aromatic and the floral notes, the biggest part of the split is light-roasted for a short period of time. The rest of the beans are dark-roasted for a long period, bringing body and intensity.
COLOMBIA AGUADAS
Most of the beans are medium-roasted for a moderate period of time to bring structure and body while the remaining part of the split is light-roasted for a long period to enhance the sweet and candied fruit notes.
AROMATIC PROFILE
ETHIOPIA YIRGACHEFFE
Typical white floral notes, brushed with hints of aromatic orange blossom and nuts.
COLOMBIA AGUADAS
Complex and with fine acidity this light-roasted espresso is particularly sweet, reminiscent of candied apples and red berries.
Typical white floral notes, brushed with hints of aromatic orange blossom and nuts.
COLOMBIA AGUADAS
Complex and with fine acidity this light-roasted espresso is particularly sweet, reminiscent of candied apples and red berries.
