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Lago Azul

from Guatemala

A real "genuine antigua", bathed in water at 30° from the volcano that bears the same name, giving well-controlled fermentation because the water is always at the same temperature.
It's a perfect "Strictly Hard Bean", with a complete, full-bodied taste giving a cup that is slightly acidic and aromatic.

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Blue Mountain

from Jamaica

Blue Mountain is probably the dearest and rarest, as well as being one of the best coffees in the world.
Grown on precipitous terraces on the slopes of the blue mountains, it is cultivated with particular care and exported in wooden drums.
A cup has a complete, acidic and aromatic taste.

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Mare Rouge

Haiti decaffeinated

As its name indicates, the caffeine has been removed from this Haiti coffee using an extremely modern process which means that it retains all its taste.
This coffee is recommended for people who worry about not being able to sleep.

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Pico

from San Cristobal (Colombia)

The Finca producing this excellent coffee by the wet method is located in the Dupar valley in the north of Colombia.
It is particularly well sited with regard to the sun, on very fertile soil. Its production is exported via Catagena. This gives us a smooth, slightly acidic coffee with a fine, aromatic taste and a light body.

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Yrgasheffe

from Ethiopia

Ethiopia is Coffee's country of origin, growing wild on the high plateaus before men lived there. The yield is very low (500 kg/ha) despite the irrigation.
This makes it an excellent, smooth, mild, fragrant and perhaps sublime coffee.

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Kilimandjaro

from Kenya

Coffee coming from a plantation close to Mount Kilimanjaro, grown on terraces on the steep slopes where there is no shade.
This coffee gives a very fine cup, well appreciated by people seeking a very acidic taste.

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Blue Tawar

Java

An excellent coffee grown on the banks of Lake Jawa in the north of the island of Sumatra. The islanders mastered the art of coffee growing several centuries ago.
The drink produced by this coffee gives an impression of heaviness, is full-bodied, not acidic and smooth.

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Papouasie

from New Guinea

A very fine arabica of the "Arusha" type grown at 1800m above sea-level in the Highlands by a small farmer (+800kg per hectare).
Giving a cup with body, that is well-balanced, fragrant and slightly acidic.

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Kopi Luwak

from Indonesia