In cooperation with the Czech company Coffee Embassy EU, we got our hands on this coffee from São Paulo in Brazil. It is the story of the close relationship between this company and a family coffee farm with an emphasis on environmental, social and economic sustainability.

Coffee Embassy has been buying coffee beans directly from this farm for years. As a result, farmers do not share the profit with intermediaries, and thus achieve a more dignified financial evaluation. To ensure the long-term quality of the coffee, the owner Paulo invests in coffee processing processes and the use of organic practices. Above all, it is necessary to highlight his interest in his employees and their families. In addition to the basic health insurance, Paulo pays his employees and their families optional supplemental insurance and has already reimbursed the school fees of several of his employees' children, thus helping them to better apply themselves on the labor market.

This coffee is lightly roasted and is great for alternative coffee preparation, but also for espresso. We also roast Brazil Paulo Toledo Campos dark . It is most suitable for espresso and espresso drinks with milk.

Country of origin: Brazil

Region: Alto Mogiana, São Paulo

Producer: Paulo Toledo Campos

Variety: Catuai Boia II

Cup score: 84

Processing: natural

Altitude: 1050 m above sea level

Taste profile: Full body, milk chocolate, currant, sweet and juicy, fine acidity

In cooperation with the Czech company Coffee Embassy EU, we got our hands on this coffee from São Paulo in Brazil. It is the story of the close relationship between this company and a family coffee farm with an emphasis on environmental, social and economic sustainability.

Coffee Embassy has been buying coffee beans directly from this farm for years. As a result, farmers do not share the profit with intermediaries, and thus achieve a more dignified financial evaluation. To ensure the long-term quality of the coffee, the owner Paulo invests in coffee processing processes and the use of organic practices. Above all, it is necessary to highlight his interest in his employees and their families. In addition to the basic health insurance, Paulo pays his employees and their families optional additional insurance and has already reimbursed the school fees of several of his employees' children, thus helping them to better apply themselves on the labor market.

This coffee is dark roasted and is perfect for preparing espresso and espresso drinks with milk. We also roast Brazil Paulo Toledo Campos light for the preparation of filtered coffee and more acidic espresso drinks.

Country of origin: Brazil

Region: Alto Mogiana, São Paulo

Producer : Paulo Toledo Campos

Variety: Catuai Boia II

Cup score: 84

Processing: natural

Altitude: 1050 m above sea level

Flavor profile: Full bodied, milk chocolate, currant, sweet and juicy

Finca Los Angeles is located in the Ahuachapán Mountains in western El Salvador. This farm is part of the Los Naranjos group, led by Sigfredo Corado, former professor of agronomy at the National Agricultural School. The farm is part of the Renacer program (To be reborn in Spanish), a coffee vocational school and training program for producers in the area. Farmers thus have access to information about innovations and better agronomic practices. This program is funded by Raices ( Roots ) and supported by Catholic Relief Services in El Salvador.

The technical field school, led by Sigfredo with 6 field technicians, helps small and medium-sized producers in the area by disseminating the best farming practices to maintain healthy soil. They thus ensure the environmental sustainability of coffee production, which also results in social sustainability, together with the production of quality coffee. The field school is located on the sister farm Finca Noruega, where classes are held twice a month for those interested.

This farm is planted only with the pacamara variety and has been managed by Sigfred for 10 years. The farm under his management was not chemically treated and purely natural procedures were followed to ensure a good quality harvest. The farm is divided into 23 Manzanas with approximately 3,000 trees in each section. The farm is beautifully divided by shade trees and wind barriers that protect the coffee trees and cherries from direct sunlight. At the price of such a smaller absolute amount of coffee produced, the coffee is of high quality and the long-term production capacity of the farm is maintained.
After harvesting, the Pacamara is washed and floated, then the cherries are placed in closed barrels where they ferment for 48 hours. After the fermentation process is complete, the coffee is laid out on drying beds for 25 days, where it is moved and rolled every hour.

This coffee is lightly roasted and is great for alternative coffee preparation, but also for espresso. We also roast El Salvador Finca Los Angeles coffee darkly . It is most suitable for espresso and espresso drinks with milk.

Country of origin: El Salvador

Cup score : 86

Region: Ahuachapan

Variety: Pacamara

Processing: Anaerobic natural (natural)

Altitude: 1350 meters above sea level

Flavor profile: Mango-peach creaminess with sweet caramel and milk chocolate body

Finca Los Angeles is located in the Ahuachapán Mountains in western El Salvador. This farm is part of the Los Naranjos group, led by Sigfredo Corado, former professor of agronomy at the National Agricultural School. The farm is part of the Renacer program (To be reborn in Spanish), a coffee vocational school and training program for producers in the area. Farmers thus have access to information about innovations and better agronomic practices. This program is funded by Raices ( Roots ) and supported by Catholic Relief Services in El Salvador.

The technical field school, led by Sigfredo with 6 field technicians, helps small and medium-sized producers in the area by disseminating the best farming practices to maintain healthy soil. They thus ensure the environmental sustainability of coffee production, which also results in social sustainability, together with the production of quality coffee. The field school is located on the sister farm Finca Noruega, where classes are held twice a month for those interested.

This farm is planted only with the pacamara variety and has been managed by Sigfred for 10 years. The farm under his management was not chemically treated and purely natural procedures were followed to ensure a good quality harvest. The farm is divided into 23 Manzanas with approximately 3,000 trees in each section. The farm is beautifully divided by shade trees and wind barriers that protect the coffee trees and cherries from direct sunlight. At the price of such a smaller absolute amount of coffee produced, the coffee is of high quality and the long-term production capacity of the farm is maintained.
After harvesting, the Pacamara is washed and floated, then the cherries are placed in closed barrels where they ferment for 48 hours. After the fermentation process is complete, the coffee is laid out on drying beds for 25 days, where it is moved and rolled every hour.

This coffee is lightly roasted and is great for alternative coffee preparation, but also for espresso. We also roast El Salvador Finca Los Angeles coffee darkly . It is most suitable for espresso and espresso drinks with milk.

Country of origin: El Salvador

Cup score : 86

Region: Ahuachapan

Variety: Pacamara

Processing: Anaerobic natural (natural)

Altitude: 1350 meters above sea level

Flavor profile: Mango-peach creaminess with sweet caramel and milk chocolate body

Kayon Mountain Coffee Farm covers an area of ​​500 hectares with about 300 hectares planted to coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. Located 510 kilometers south of Addis Ababa, the land straddles the border of two villages —Taro and Sewana — located in the Oromia region, in the Guji zone of Shakiso district, Ethiopia.

Ismael oversees 25 permanent full-time employees and 300 seasonal employees. As part of community development, the farm offers many non-work benefits and financial support for the construction of schools and administrative buildings.

Kayon Mountain Farm uses shade (acacia and other native trees) to protect the coffee as well as create compost for natural fertilization. Ismael takes care not only of the structure and management of the farm itself, but also of the harvesting and processing of the coffee beans.

Guji is a beautifully forested area in southern Ethiopia. Prior to the early 21st century, the region was considered part of Sidamo, but has since become its own region. The people of Guji grow coffee cherries at very high altitudes in rich red soil, which sets this coffee's profile apart from neighboring regions. These small growers deliver their coffee to the washing stations, where they are sorted and processed together. Coffee beans carry the taste of fruit, deep chocolate and light flowers.

This coffee is lightly roasted and is great for alternative coffee preparation, but also for espresso. We also roast El Salvador Finca Los Angeles coffee darkly . It is most suitable for espresso and espresso drinks with milk.

Country of origin: Ethiopia

Region: Shakiso, Guji

Variety: Ethiopian heirloom

Processing: washed

Altitude: 1900 - 2200 masl

Flavor profile: Dark chocolate and fresh floral flavors with a fine balanced acidity and smooth mouthfeel

Kayon Mountain Coffee Farm covers an area of ​​500 hectares with about 300 hectares planted to coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. Located 510 kilometers south of Addis Ababa, the land straddles the border of two villages —Taro and Sewana — located in the Oromia region, in the Guji zone of Shakiso district, Ethiopia.

Ismael oversees 25 permanent full-time employees and 300 seasonal employees. As part of community development, the farm offers many non-work benefits and financial support for the construction of schools and administrative buildings.

Kayon Mountain Farm uses shade (acacia and other native trees) to protect the coffee as well as create compost for natural fertilization. Ismael takes care not only of the structure and management of the farm itself, but also of the harvesting and processing of the coffee beans.

Guji is a beautifully forested area in southern Ethiopia. Prior to the early 21st century, the region was considered part of Sidamo, but has since become its own region. The people of Guji grow coffee cherries at very high altitudes in rich red soil, which sets this coffee's profile apart from neighboring regions. These small growers deliver their coffee to the washing stations, where they are sorted and processed together. Coffee beans carry the taste of fruit, deep chocolate and light flowers.

This coffee is lightly roasted and is great for alternative coffee preparation, but also for espresso. We also roast El Salvador Finca Los Angeles coffee darkly . It is most suitable for espresso and espresso drinks with milk.

Country of origin: Ethiopia

Region: Shakiso, Guji

Variety: Ethiopian heirloom

Processing: washed

Altitude: 1900 - 2200 masl

Flavor profile: Dark chocolate and fresh floral flavors with a fine balanced acidity and smooth mouthfeel

Fair Trade and organic certified coffees from Guatemala are relatively common, the reason being that historically many small producers have organized themselves into democratically run cooperatives in order to have greater ability to achieve said certifications. Guatemala's coffee sector sees the participation of many indigenous producer groups, who typically have a strong cultural connection to the care and preservation of the land and natural resources, making organic certification an obvious choice. Coffee beans are thus protected in the agro-forestry system by natural means and there is no need to expose them to chemical extractions.

Unfortunately, historically there have been legal barriers that prevented women from owning their own farms or becoming members of a cooperative. Today, however, there are programs and cooperatives that unite and improve the position of women in society. The coffees in this batch are 100% from farms owned or managed by women.

This coffee is dark roasted and is perfect for preparing espresso and espresso drinks with milk. We also roast FTO Women Producers light for the preparation of filtered coffee and more acidic espresso drinks.

Country of origin: Guatemala

Region: Huehuetenango

Variety: Bourbon, Catimor, Caturra

Processing: washed

Altitude: 1400 - 2200 masl

Flavor profile: Fresh blueberry flavored with soft praline and amaretto. Juicy acidity and pure fruity sweetness.

Fair Trade and organic certified coffees from Guatemala are relatively common, the reason being that historically many small producers have organized themselves into democratically run cooperatives in order to have greater ability to achieve said certifications. Guatemala's coffee sector sees the participation of many indigenous producer groups, who typically have a strong cultural connection to the care and preservation of the land and natural resources, making organic certification an obvious choice. Coffee beans are thus protected in the agro-forestry system by natural means and there is no need to expose them to chemical extractions.

Unfortunately, historically there have been legal barriers that prevented women from owning their own farms or becoming members of a cooperative. Today, however, there are programs and cooperatives that unite and improve the position of women in society. The coffees in this batch are 100% from farms owned or managed by women.

This coffee is dark roasted and is perfect for preparing espresso and espresso drinks with milk. We also roast FTO Women Producers light for the preparation of filtered coffee and more acidic espresso drinks.

Country of origin: Guatemala

Region: Huehuetenango

Variety: Bourbon, Catimor, Caturra

Processing: washed

Altitude: 1400 - 2200 masl

Flavor profile: Fresh blueberry flavored with soft praline and amaretto. Juicy acidity and pure fruity sweetness.

Norma Iris Fiallos owns San Rafael Farm located in the Los Limos area of ​​Corquin, Copan. Norma is one of the most innovative producers in the area with a large number of different varieties including bourbon, catuai, maragogype and parainema. The farm is set in a pine forest, which greatly acidifies the soil and gives the coffee a very unique cup profile. Coffee is grown entirely in the shade and the production area represents a fraction of the total land.

All processing takes place in the Aruco factory to standardize the process and have more control over the process to create consistent practices but also to reduce risk to the manufacturer. The mill is also at 800m above sea level, which provides a drier and more stable climate for drying coffee compared to farms where the weather is less predictable.

The coffee is delivered to the mill, where they assess the cherries and decide on the course of action for the coffee depending on how the coffee has been handled so far and what the goal is for the coffee. The cherry is cleaned and washed and then floated to remove any unripe products.

This coffee is lightly roasted and is great for alternative coffee preparation, but also for espresso. We also roast Honduras Norma Iris Fiallos coffee dark . It is most suitable for espresso and espresso drinks with milk.

Country of origin: Honduras

Cup score : 85.25

Region: Los Limos, Corquin, Copan

Farm: Norma Iris Fiallos

Variety: Parainema

Processing: macerated, washed

Altitude: 1300 m above sea level

Flavor profile: Brown sugar, chocolate, apple, milk chocolate, cherry, hazelnut, cocoa, blueberry, floral with a hint of black tea

Norma Iris Fiallos owns San Rafael Farm located in the Los Limos area of ​​Corquin, Copan. Norma is one of the most innovative producers in the area with a large number of different varieties including bourbon, catuai, maragogype and parainema. The farm is set in a pine forest, which greatly acidifies the soil and gives the coffee a very unique cup profile. Coffee is grown entirely in the shade and the production area represents a fraction of the total land.

All processing takes place in the Aruco factory to standardize the process and have more control over the process to create consistent practices but also to reduce risk to the manufacturer. The mill is also at 800m above sea level, which provides a drier and more stable climate for drying coffee compared to farms where the weather is less predictable.

The coffee is delivered to the mill, where they assess the cherries and decide on the course of action for the coffee depending on how the coffee has been handled so far and what the goal is for the coffee. The cherry is cleaned and washed and then floated to remove any unripe products.

This coffee is lightly roasted and is great for alternative coffee preparation, but also for espresso. We also roast Honduras Norma Iris Fiallos coffee dark . It is most suitable for espresso and espresso drinks with milk.

Country of origin: Honduras

Cup score : 85.25

Region: Los Limos, Corquin, Copan

Farm: Norma Iris Fiallos

Variety: Parainema

Processing: macerated, washed

Altitude: 1300 m above sea level

Flavor profile: Brown sugar, chocolate, apple, milk chocolate, cherry, hazelnut, cocoa, blueberry, floral with a hint of black tea

Kirinyaga and Kiambu regions in the central Kenyan highlands are leaders in Arabica coffee production. Kiambu boasts the highest production in the country while Kirinyaga is third. These areas benefit from low temperatures and volcanic soil, which is ideal for growing high-quality coffee beans such as the SL-28 and SL-34 varieties.

Coffee is defined by the quality of the cup and the size of the beans. AA, the largest, are those larger than 7.2 mm in size. The complement "Top" or "Plus" refers to a cup profile that is particularly fine and complex. The combination of red volcanic soil, high altitude and ideal climate have a decisive influence on the development of aromas and flavors that characterize this coffee.

Kijani Kiboko is a name derived from the Swahili 'Kijani' meaning Green and 'Kiboko' meaning Hippo. This coffee consists of carefully selected SL-28, SL-34, Ruiru 11 and K7 varieties grown in the rich volcanic soils of Kirinyaga and Kiambu.

When the cherries are ripe, they are picked by hand into buckets and then transported to the mill. The cherries are then carefully sorted and properly cleaned. After fermentation, the coffee is washed with clean water and dried under the African sun on raised beds until an optimal moisture level of approximately 12% is reached.

This coffee is dark roasted and is perfect for preparing espresso and espresso drinks with milk. We also roast Kenya Kijani Kiboko light for the preparation of filtered coffee and more acidic espresso drinks.

Country of origin: Kenya

Region: Kirinyaga, Kiambu

Variety: SL28, SL34, Ruiru 11, K7

Processing: washed

Altitude: 1650-2300 masl

Flavor profile: light, velvety, sweet, currant and black cherry

Kirinyaga and Kiambu regions in the central Kenyan highlands are leaders in Arabica coffee production. Kiambu boasts the highest production in the country while Kirinyaga is third. These areas benefit from low temperatures and volcanic soil, which is ideal for growing high-quality coffee beans such as the SL-28 and SL-34 varieties.

Coffee is defined by the quality of the cup and the size of the beans. AA, the largest, are those larger than 7.2 mm in size. The complement "Top" or "Plus" refers to a cup profile that is particularly fine and complex. The combination of red volcanic soil, high altitude and ideal climate have a decisive influence on the development of aromas and flavors that characterize this coffee.

Kijani Kiboko is a name derived from the Swahili 'Kijani' meaning Green and 'Kiboko' meaning Hippo. This coffee consists of carefully selected SL-28, SL-34, Ruiru 11 and K7 varieties grown in the rich volcanic soils of Kirinyaga and Kiambu.

When the cherries are ripe, they are picked by hand into buckets and then transported to the mill. The cherries are then carefully sorted and properly cleaned. After fermentation, the coffee is washed with clean water and dried under the African sun on raised beds until an optimal moisture level of approximately 12% is reached.

This coffee is dark roasted and is perfect for preparing espresso and espresso drinks with milk. We also roast Kenya Kijani Kiboko light for the preparation of filtered coffee and more acidic espresso drinks.

Country of origin: Kenya

Region: Kirinyaga, Kiambu

Variety: SL28, SL34, Ruiru 11, K7

Processing: washed

Altitude: 1650-2300 masl

Flavor profile: light, velvety, sweet, currant and black cherry

Dulima was created in 2009 to capture the typical coffee profile of the central and southern Huila region. In the volcanoes and mountains of Huila, excellent coffee is grown. We carefully select lots through rigorous sensory analysis at the point of origin to guarantee profile consistency and quality from lot to lot.

Dulima was inspired by indigenous groups from the southern region of Colombia, namely the Pijaos people of the area around the Tolima volcano, natives long before the arrival of the Spanish who called the volcano "Dulima", which translates to Snow Queen.

The Huila region is well known for its coffee quality, but also for being the first region in Colombia to start coffee production. Farmers in Huila are passionate about quality. Their crops receive a lot of care and attention, and they tend to pioneer new methods of processing and farming.

This coffee is lightly roasted and is great for alternative coffee preparation, but also for espresso. We also roast Dulima coffee dark . It is most suitable for espresso and espresso drinks with milk.

Country of origin: Colombia

Region: Huila

Variety: Castillo, Caturra, Colombia

Processing: washed

Altitude: 1500 - 2000 masl

Flavor profile: Citrus, red berries, caramel, chocolate

Dulima was created in 2009 to capture the typical coffee profile of the central and southern Huila region. In the volcanoes and mountains of Huila, excellent coffee is grown. We carefully select lots through rigorous sensory analysis at the point of origin to guarantee profile consistency and quality from lot to lot.

Dulima was inspired by indigenous groups from the southern region of Colombia, namely the Pijaos people of the area around the Tolima volcano, natives long before the arrival of the Spanish who called the volcano "Dulima", which translates to Snow Queen.

The Huila region is well known for its coffee quality, but also for being the first region in Colombia to start coffee production. Farmers in Huila are passionate about quality. Their crops receive a lot of care and attention, and they tend to pioneer new methods of processing and farming.

This coffee is dark roasted and is perfect for preparing espresso and espresso drinks with milk. We also roast Dulima coffee light for the preparation of filtered coffee and more acidic espresso drinks.

Country of origin: Colombia

Region: Huila

Variety: Castillo, Caturra, Colombia

Processing: washed

Altitude: 1500 - 2000 masl

Flavor profile: Citrus, red berries, caramel, chocolate