Alto Grande gourmet coffee was founded in Puerto Rico in the year 1839. For over 150 years Alto Grande coffee has been grown and processed at the Alto Grande Hacienda in Lares Puerto Rico. Lares is a town found deep in the central mountains of Puerto Rico which has a climate conducive to growing coffee. Alto Grande coffee is comprised of only the finest Grade A Arabica coffee beans. The quality of Alto Grande Coffee is the direct result of the time and attention Garrido has devoted to every single Alto Grande Coffee bean. There are only three Super Premium Coffees in the World, and Alto Grande has the distinct privilege of being one of them. Alto Grande coffee is recognized by the most prestigious and demanding coffee companies in the world. Alto Grande’s outstanding quality is the result of the time and attention that have been devoted to the carefully harvested elite Arabica coffee beans. Processing Alto Grande coffee begins with the careful selection of the finest coffee beans which are used only in Alto Grande Coffee. These future Alto Grande coffee beans are gown at an altitude of up to 3,000 feet and need eight days to process. Keep in mind most specialty coffees take two days to process. Once the beans are picked they are sent to the hacienda where only fresh ripe coffee cherries that have been picked within the last eight hours are accepted. The coffee cherries are then put in a specially designed “float tank”. The coffee cherries that rise to the top are immediately rejected. The coffee cherries that sink have the properties required to become Alto Grande coffee. Each future Alto Grande coffee bean then has its pulp removed and enters a second float and wash cycle. The future Alto Grande coffee beans move from the float and wash cycle to special “reposo” pools where they are removed and washed every three hours with freshwater. The constant exposure to water is critical to the product which is a perfectly washed coffee bean. Even the water source is carefully selected. The water comes from a well which is over 600 feet deep. This water exceeds federal purity standards for bottled water and is never reused. Once a wash process is complete the water is disposed of. Once the future Alto Grande coffee beans have completed the wash process the dry process begins. All future Alto Grande coffee beans are rotated once every forty five seconds and dried slowly at a precise temperature which duplicates natural sunlight. Each future Alto Grande coffee bean dries for a minimum of five days which is the time usually needed for the coffee bean to reach a moisture content of twelve percent. This also ensures every future Alto Grande coffee bean has the same color. Once dry every future Alto Grande coffee bean size 17 or larger is put in parchment to protect it from humidity while it awaits its turn to become part of a legend. Once an order is received the parchment is carefully removed and the future Alto Grande coffee beans are sorted by size and weight. so you know the coffee beans that make Alto Grande gourmet coffee are carefully picked, roasted and prepared but how does it taste? Well Alto Grande gourmet coffee has been described as having a “bight sparkling flavor”. Alto Grande gourmet coffee has also been described as having “a heavy body flavor with a fragrant aroma and a pleasant aftertaste. Some have termed it a “perfectly balanced cup of coffee” With the care and preciseness that goes into every can of Alto Grande coffee it is no wonder that Alto Grande gourmet coffee is available in limited quantities. We at Harvests of the World are proud to carry Alto Grande Super Premium Coffee. We have even had the privilege of visiting the Hacienda Alto Grande and meeting the master taster. It was an experience like no other. Like all our products Alto Grande coffee is backed by our risk free 100% satisfaction guarantee.
Café Quindio An elaborate selection of the finest coffee produced on the coffee farms of Quindío, Colombia. Cultivated at an ideal altitude and characterized by the highest cherries of its class, it is hand picked and embodies the benefits of traditional care. Modern technology has enhanced its smoothness and aroma by roasting at an optimal temperature. Coffee connoisseurs have given us an exceptional grade of prestige.
Jamaica Blue Mountain Gourmet Coffee is known as one of the best gourmet coffees in existence. Some have even called it “Black Gold”. Now you can try it for only 50 cents a cup!
American coffee lovers who are sometimes put off by prices above $30 a pound in the U.S. for Jamaican Blue Mountain Gourmet Coffee don’t realize there are over 35 standard cups of coffee to a half-pound bag. Compared to many premium coffee bar prices, that makes the cost of each cup brewed at home cost less than 50 cents a cup. Inexpensive for this recognized premium brew that has been called the best gourmet coffee in the world. Coffeehouses routinely charge three to four times that for just average coffee
Jamaica Blue Mountain coffee originated back in the eighteenth century when the governor of Jamaica Sir Nicholas Lawes brought a few Arabica coffee seedlings back with him from the Island of Martinique. The climate and government support of the industry led to the popularity of Jamaica Blue Mountain coffee in the nineteenth century and beyond.
The Queen of England still gets her coffee by mail order from Jamaica. The Japanese currently import 85% of all Blue Mountain coffee produced, according to the Jamaican government. Japanese prices can approach as much as $62 a pound.
On the eastern end of Jamaica is the Blue Mountain range. At altitudes of 5,500 feet up to 7,400 feet the land is wooded and preserved as a Forest Reserve. Below that is where the “magic” happens.
You see Jamaica Blue Mountain coffee is not a brand, but a recognized growing region on the island between 2000 and 5000 feet elevation in the Blue Mountain region.
What makes Jamaica Blue Mountain gourmet coffee so special are the conditions where it is grown. The growing conditions in the Blue Mountain range are considered ideal for coffee with cool misty conditions and incredibly rich soil with high rainfall and excellent drainage to contribute to the smoothest coffee produced anywhere in the world
We at Harvests of the World have tried several different brands of Jamaica Blue Mountain coffee. We believe the JABLUM brand is superior by far so JABLUM Jamaica Blue Mountain Coffee is the only brand of Jamaica Blue Mountain coffee we carry. JABLUM brand Jamaica Blue Mountain gourmet coffee is grown at altitudes of 3,000 feet and is the only fully integrated processing facility for producing Blue Mountain coffee.
Although the Munn family history of coffee growing dates from 1885 it was in 1920 the Mavis Bank Factory was started by Victor C. Munn. Now four generations later headed by Mr. Keble Munn, with the only fully integrated processing facility for production of Jamaica Blue Mountain coffee. JABLUM is known as some of the finest Jamaica has to offer. It is worth noting that Mr. Keble Munn is not only a Jamaica’s first Certified Cup Tester He is a former Minister of Agriculture and a received the Specialty Coffee Association of America’s prized Lifetime Achievement Award.
The Jamaica Coffee Industry Board was formed in 1950 to oversee and assure quality processing and production techniques and verify growing regions. No beans grown below 2000 feet elevation or outside the Blue Mountain range can be labeled Blue Mountain Coffee. The quality controls assure the highest standards of gourmet coffee production and guarantee the richest, most flavorful, low acidity coffee with a hint of sweetness and exquisite bold aroma. Most Jamaican coffee is grown by small farmers throughout the mountainous region.
All shipments of Jamaica Blue Mountain coffee must be approved and certified by the only certifying agency, the Jamaica Coffee Industry Board.
Jamaica Blue Mountain coffee is exported in roasted and green form. The large bluish green beans are shipped in signature 154 lb wooden barrels. All shipped barrels come with certification and are marked with the source. Roasted coffee is available in various packaging and is always accompanied by a Coffee Industry Board certificate of authenticity
The people from JABLUM say it is “The coffee experience beyond compare”.
Kopi Luwak Gourmet Coffee
The Palm Civet or marsupial luwak of Indonesia a tree climbing animal that ranges in weight from three to ten pounds uses it's sense of smell and eyesight to seek out it's favorite treat the ripest coffee cherries. The Palm Civet or Luwak passes the cherry through the digestive track where the beans exit the animal basically intact. The beans are then patiently harvested from the forest floor near coffee plantations carefully cleaned and roasted. The beans are usually given a light to dark roast to avoid destruction of the complex flavors which have developed through the process. This unique processing is said to give the resulting coffee a rich, heavy flavor with some hints of caramel or chocolate. Some other words used to describe this cup of joe by those fortunate enough to try it have been earthy, musty and exotic with syrupy body and smooth flavor.
The University of Guelph did a study in which they examined the chemical and physical properties of the Kopi Luwak coffee bean and compared them to that of a regular coffee bean. Their results are quite interesting. They found the unroasted Kopi Luwak coffee beans had more red and yellow tones than a Columbian coffee bean. They also found the Kopi Luwak gourmet coffee bean to have less total protein, less bacterial count, some pitting on the surface of the coffee bean and different compounds. This may explain why the Kopi Luwak coffee is said to be less bitter and have a different aroma than other gourmet coffee. Although this gourmet coffe's exact date of discovery is not known. The strange origins of this rare gourmet coffee make it labor-intensive and time-consuming to produce.
Gourmet coffee lovers are willing to pay a premium for this rare and exotic blend and consider it worth the effort and trouble involved. Here is your chance to be among the few who have tried Kopi Luwak coffee. We have been able to secure a small quantity of Kopi Luwak coffee at a substantial discount and once sold out we do not know when we will be able to procure more.
Opera Prima The charm of Indian Arabica and the Italian wisdom in taste - a mix of deep cultures flowing into coffee exaltation. OPERA PRIMA is the highest expression of Marcafé professional line.
Soft to the palate, refined in its aroma, it keeps the Arabic properties untouched thanks to the careful roasting processes. A bar-dedicated masterpiece.
Perla Nera Special is the perfect synthesis between the best Colombian and Brasilian Arabica selections, the most careful roasting processes, and the long-experienced Italian culture in coffee. The outcome being the exquisite expression of an elegantly-tasting softness. The gentle aroma of Perla Nera, its soft creamy taste and the fullness of its body are greatly emphasized in the Special version.
Arabesque is a 100% Arabica blend.
Arabesque is a prized and refined blend for true connoisseurs, with an unmistakable perfume and a low caffeine content, every bean of which is able to fully develop aroma and taste, granting a nicely flavoured blend.
Hawaiin Kona Coffee
Kona Coffee is Kona coffee only because it is grown in the Kona district of the Big Island. Most Kona coffee trees are actually descendants of Brazil plants transplanted in Hawaii. The difference comes from the geographical location of the islands, climate, attitude, soil and care that the plants receive during their life span.
Since 1871, Kurukahveci Mehmet Efendi has approached coffee production as an art form, passing on the skills, knowledge, experience and intricacies of the craft from father to son and from master to apprentice.
In line with our mission to introduce future generations to Turkish Coffee – Turkey's gift to the world – Kurukahveci Mehmet Efendi aims to ensure that coffee lovers enjoy superior quality with each and every sip of their coffee.
Until the latter part of the 19th century, coffee beans were sold raw. They were roasted at home and then ground using hand-operated coffee mills. All this changed when Mehmet Efendi inherited his father Hasan Efendi's spice and green coffee bean shop.
Mehmet Efendi was born in 1857 in the Fatih region of Istanbul. Following his education at the Süleymaniye Medresesi (the school attached to the Süleymaniye Mosque complex), Mehmet Efendi began to work in his father's shop on Tahmis Sokak. Mehmet Efendi took over the family business in 1871 and began roasting raw coffee beans, grinding them in mortars and selling roasted and ready-ground Turkish Coffee to his customers. Soon, Tahmis Sokak was filled with the rich aroma of freshly roasted coffee. Thanks to Mehmet Efendi, coffee lovers were able to enjoy the convenience of buying ready roasted and ground coffee, and he soon became known as "Kurukahveci Mehmet Efendi", or Mehmet Efendi, vendor of roasted and ground coffee.
After Mehmet Efendi's death in 1931, the family business passed to his three sons: Hasan Selahattin Bey, Hulusi Bey and Ahmet Rýza Bey.
The family formally took "Kurukahveci" as their last name in 1934. After Mehmet Efendi passed away, his eldest son Hasan Selahattin (1897-1944) recognized the importance of the international market and resolved to become active abroad. Thus, Turkish Coffee began to be promoted abroad as well as in the domestic market.
In line with the technological developments of the time, Hulusi Bey (1904-1934) introduced mass production and commissioned Zühtü Baþar – one of the leading architects of the period – to design an Art Deco headquarters for the company on the site of the original family shop on Tahmis Sokak. This striking structure remains the company's headquarters to this day. In addition, the company began to package its roasted-ground coffee in parchment paper and to distribute these packages to groceries and corner stores all over the city via automobile. Thus, Kurukahveci Mehmet Efendi was responsible for another groundbreaking innovation in Turkey. The company also opened a branch on the famous thoroughfare of Istiklal Caddesi.
After the untimely death of Hulusi Bey, the company passed into the hands of Mehmet Efendi's youngest son, Ahmet Rýza Kurukahveci. Educated abroad, Ahmet Bey was in touch with global trends and developments, which inspired him to take steps to modernise the firm and, crucially, to invest in advertising. In 1933, he commissioned Ýhap Hulusi Bey, one of the leading graphic designers of the period, to design a logo for the company. This logo remains in use today. The company was also promoted through posters and calendars – revolutionary advertising media for the period. Kurukahveci Mehmet Efendi began to distribute coffee within the domestic market via the firm's own fleet of automobiles. Another branch was opened on Sahne Sokak, in the neighbourhood of Galatasaray.
Today Kurukahveci Mehmet Efendi is run by Mehmet Efendi's grandchildren who took over the company after the death of Ahmet Rýza Kurukahveci. After nearly a century, Mehmet Efendi's mortars were replaced by the latest coffee machinery. What began as a small family business on Tahmis Street in 1871 has now grown into a global brand.
Istanbul was introduced to coffee in 1517 by Özdemir Pasha, the Ottoman Governor of Yemen, who had grown to love the drink while stationed in that country.
Prepared in a cezve or "güðüm" (copper vessel) using the technique invented by the Turks, the drink became known as Turkish Coffee.
The Turkish public became acquainted with coffee through the establishment of coffeehouses; the first coffeehouse opened in the district of Tahtakale and others rapidly cropped up all over the city. Coffeehouses and coffee culture soon became an integral part of Istanbul social culture; people came here throughout the day to read books and beautiful texts, play chess and backgammon and discuss poetry and literature.
As coffee became a staple in palace cuisine as well as in private homes, its consumption increased dramatically. The raw beans were roasted in pans and then ground in mortars. The coffee was then brewed in cezves and served with great care to esteemed friends.
Thanks to the efforts of merchants and travellers who passed through Istanbul, and even Ottoman ambassadors, Turkish Coffee's renown soon spread to Europe and ultimately to the whole world.
In 1871, Kurukahveci Mehmet Efendi was the first company to sell roasted and ground coffee to the public.
Today, Turkish Coffee is synonymous with Kurukahveci Mehmet Efendi both in Turkey and around the world.
Turkish Coffee is the name given to a type of coffee whose preparation and brewing techniques were invented by the Turks. It has a unique taste, froth, aroma, brewing technique and presentation… in other words it has its own identity and tradition.
The first coffee was made in the Arabian Peninsula by boiling coffee cherries. The new method invented by the Turks revealed coffee's true flavour and peerless aroma. The Turks introduced coffee to Europe where for many years it was prepared and consumed as Turkish Coffee.
Turkish Coffee is made from high quality arabica coffee beans from Central America and Brazil that are blended and carefully roasted, then very finely ground. The coffee is mixed with water and the desired amount of sugar and cooked in a "cezve", or Turkish coffeepot. The coffee is served in small cups. The coffee must be left to stand for a short time after serving to allow the grounds to settle at the bottom of the cup.
Over 250 years ago, a few coffee trees were first introduced to the island of Puerto Rico. At the time, coffee was mostly a Caribbean crop in the new Continent. Many changes have occurred since. One thing has remained the same, the quality of coffee obtained from the top farms in Puerto Rico is unrivaled in the coffee industry. Yauco Selecto's unique taste has made this Caribbean island a favorite among true coffee connoisseurs. The limited availability of this coffee (1994-5 crop - 3,000 bags), makes this offering an important opportunity for roasters concerned with offering a full selection of the world's top coffees.
Yauco Selecto offers an opportunity for forward thinking roasters to differentiate by offering a rare treasure.
Yauco Selecto is the latest expression (exported since 1990) of Puerto Rico's well developed coffee tradition. Our history is closely tied to the history of this Caribbean island. First brought in 1736, the Spanish immigrants who settled on the island relegated coffee to a secondary role for the most part of the 18th century. At the time, the fertile valleys were their main concern and sugar and the crops were the order of the day. During the early part of the 19th century, events in Europe forced a migration of residents from the French Mediterranean island of Corsica. They arrived to Puerto Rico and were quickly told that if they wanted to farm, they would have to go to the highlands for all the valleys were taken by the Spanish immigrants. They settled in the Southwestern Mountains of the island, mostly around a town called Yauco. Hard work and determination was rewarded when they brought forth the idea of growing coffee in these high mountains.
By the 1860s they dominated the coffee industry on the island and then made two important decisions that would affect the course of their history. The first, a patriarch of the Mariani family converted a cotton gin for use in the dehusking of coffee. This represented a significant improvement in appearance and an opportunity to stand out in the international coffee market. The second, the Corsican leaders gathered and agreed to finance a tall ship voyage for two representatives to visit the important European coffee buying centers. This visit to Europe marked an important stage in their development, as quickly, European coffee buyers gave their coffee rave reviews.
Puertorrican coffee, particularly from the Yauco region, received a premium price all over Europe and by the 1890s represented a standard of excellence in production that many other countries sought to imitate. The island's production was the sixth largest in the world, and the fruit of those high lands that the Corsicans brought to life, was the pick of the crop. Yauco Selecto's owners trace their origin to this period. This same coffee was sold to Kings and Queens all throughout Europe. Even the Pope bought coffee from a Caribbean Mountain Coffee partner under the San Carlos name. Most importantly, cafes in Vienna, Madrid, London and Paris featured the coffee by name. This happened 100 years before the development of what we know today as the specialty coffee industry.
The year 1898 was of great importance to Puerto Rico and particularly to our coffee industry. The Spanish American War between Spain and the United States quickly changed the course of our history forever. When all was settled, Cuba, the Philippines, and Puerto Rico were ceded to the United States as territories. This marked the end of Spanish rule in Puerto Rico after over 400 years. The newly established colonial power, the United States, inherited what at the time was a very strong coffee industry in Puerto Rico. Two devastating hurricanes hit Puerto Rico during 1898. The hurricanes destroyed the coffee industry. Farmers needed to wait two years to begin seeing the crop return to its normal level. During this time, it was evident that the United States was interested in Puerto Rico (along with Cuba and the Philippines) for its sugar production. Tariffs gave coffee in Puerto Rico a severe blow as European nations no longer allowed our coffee to come in as a colonial product. The United States had a long standing agreement to buy the bulk of its coffee from Brazil. Market opportunities for our coffee were quickly drying up.
The first half of the 20th century was a difficult but important period for Puerto Rico's coffee industry. The traditional agrarian society that dominated Puerto Rico's economy was moving away from coffee. Sugar became king. At the same time, the United States began efforts to diversify the economy of the island. By 1917 all Puertorricans were granted full U.S. citizenship. The integration into the U.S. economy changed the focus of our exports. Even with all of these obstacles, the best coffee was still being produced by the top farms on the island. Our partners continued exports (albeit on a more limited basis) to Europe. A new market developed at the time. Cuba emerged as a predominant power in the Caribbean. Cuba became one of Puerto Rico's most important coffee clients.
The second half of this century has brought with it the modernization of the Puertorrican economy. Pharmaceuticals, computers, high electronics, tourism, and professional services dominate the economy. The standards of living and education have been drastically improved. Throughout these changes, coffee has remained in production on the island. From 1965 to 1990, 100% of the coffee crop was consumed only in Puerto Rico. The main reason behind the coffee's strong survival is the quality of the product, the support of the government, and a strong local market. Due to the close ties to the United States, growing coffee in Puerto Rico is a high cost operation. Just like Hawaii Kona, Puerto Rico's labor cost reflect U.S. Government standards. Environmental policies in effect in Puerto Rico also increase production costs. Yauco Selecto is proud to offer the top living conditions available in the coffee industry.
The development of a strong international specialty coffee industry has allowed the return to export of Puerto Rico's top coffee, Yauco Selecto. In the last five years, we have established relationships with specialty coffee roasters in over 17 countries around the world. Once again, Puerto Rico's finest coffee export is making news around the world.
WHAT MAKES YAUCO SELECTO ESTATE COFFEE SPECIAL
1) The Taste - The bean offers a full bodied experience, with a creamy almost buttery taste and an arresting aftertaste. A hint of chocolate undertones completes the experience. Yauco Selecto is best when roasted at a full city level (right at the second crack of the beans in the roaster). The even roast of the beans displays the care involved in the preparation.
2) A true estate coffee - Our coffee hails from two farms (Hacienda San Pedro and Hacienda Santa Ana) in the Southwestern Mountains of Puerto Rico. It has been recognized as one of the leading estate coffees in the world for it embodies the concept of a coffee that is planted, nurtured, grown, cultivated, processed, and exported, never leaving the hands of the partners involved. The result of one group being involved at all steps of the process is a reliably superior and consistent cup. Roasters can trust that when buying Yauco Selecto, they will be enjoying the same experience time after time. Our careful monitoring and selection process ensures this.
3) The reason behind the cup qualities - The cup qualities of Yauco Selecto are due to a number of factors, among them are:
a) The high mountain grown character. We grow our coffee at the highest altitudes available in Puerto Rico. Higher altitudes means a longer growing process under more temperate temperatures.
b) We use old style arabica varieties for our coffee. As in the wine making process, bean varieties have a strong effect on the resulting taste. Our borbon and porto rico varieties produce a lower yield of a higher quality beans than the commercial varieties currently in use worldwide.
c) Over one hundred inches of rain per year make land fertile ground for our coffee.
d) The clay based alonzo and malaya arcilloso spils provide the nutrients to give the coffee its particular personality.
e) At this time, University of Puerto Rico scientists are studying the proximity of our farms to the Caribbean Sea. Their theory is that micro nutrients are brought from the sea to the farm by the Alisian winds. The concept of a "sea feed" farm is of great interest to us, and another example of how we strive to mix the science of farming with our strong agrarian traditions.
4) Healthy beans grown by healthy hands - The coffee is not only hand picked, but its also carefully monitored throughout all stages of processing. Always, the health and working conditions of the farm workers are at the forefront. As U.S. citizens, our employees earn a fair wage and enjoy safe, government-monitored working conditions. Our environmental practices include a strict erosion control program, natural fertilization, and an innovative water recycling system at the wet beneficio.
Ethiopian Organic Coffee
Ethiopia is the birthplace of coffee: it is in the forests of the Kaffa region that coffea arabica grew wild. Coffee is "Bun" or "Buna" in Ethiopia, so Coffee Bean is quite possibly a poor anglicized interpretation of "Kaffa Bun". Coffea Arabica was also found in the Harar region quite early, either brought from the Kaffa forests or found closer by. It is entirely possible that slaves taken from the forests chewed coffee berry and spread it into the Harar region, through which the Muslim slave trade route passed.
Ethiopian coffees are available from some regions as dry-processed, from some regions as washed, and from Sidamo as both! The difference between the cup profiles of the natural dry-processed vs. the washed is profound. Washed Sidamo, Yirgacheffe and Limmu have lighter body and less earthy / wild tastes in the cup as their dry-processed kinfolk. Ethiopian coffee reminds me more and more of fresh produce, because when you find a really great coffee like the dry-processed Koratie, it is like eating Michigan peaches at the height of the season. The flavors are amazing, and when it is gone, it is gone. If all the factors line up just right, it might be the same next year, maybe not.
Emperor Haile Selassie did not harvest this coffee or own the mill, but he is certainly inspiration for the name of this coffee facility located in the Dara area of Sidamo (and not far from where our Korate coffee originated last year). The process for this DP special selection involves harvesting ripe cherry, promptly screen-drying on raised beds, and extra steps in sorting the coffee after it is hulled. This differs from other dry-process Ethiopia coffees, which are often picked at the tail-ends of the crop, indiscriminately picked, and consolidated later (mixing good coffee with bad). The result is that this coffee has less distraction in terms of earthy, hidey or musty flavors, common in average DP Sidamo coffees. To the contrary, it's a wonderful cup with intense fruit, dried strawberry in the light roasts, and spice in the darker roasts. The fragrance from the ground coffee has a richly layered fruit quality, with tamarind, guava, peach, as well as a creamy milk chocolate scent. There is a yerba matte note when pouring the hot water; in the aroma it fades into mango, cooked peach, nutmeg and other warming spices. On the break there is a very intense cherry scent! The coffee has interesting fruit on so many levels, it is hard to list. And with each new roast and each new brew, it shows even more. Many of these cup like dried fruits, like fruit strips, or fruit roll-ups. There is stone fruit, peach and apricot, as well as light plum notes. Mango sweetness comes through, as well as intensely aromatic dried strawberries. The sweetness is mainly fructose, a soft sweet quality, but also somewhat caramelly, with vanilla accents. There is a creamy, buttery quality as well, especially as the cup cools. Slightly darker roasts show anise spice, a bit of caraway seed, fresh ginger, sarsaparilla bark, and cardamom. It's a very sweet cup, in particular the lighter roast levels. It needs a few days rest to develop body, and very fresh roasts can have a tight dryness in the finish. And yet the aromatics are explosive with a short overnight rest on this coffee. Now this is a bit odd, but we made incredible, I mean ... jaw-dropping incredible ...espresso from this coffee, straight, but it was from some relatively light roasts, City+, with 6 days rest. I didn't think a DP Ethiopia could produce such an amazing shot with such a light roast! If you like wildly bright espresso with an hour of aftertaste, this might be for you; lighter roast, longer rest. It's the nature of DP coffees to have variation in surface color, as well as from cup to cup (or shot to shot). But this coffees has relatively few quakers and shows that more care was put into selection and harvest here.
This Organic Ethiopian coffee is grown by small farms participating in the Rainforest Alliance Certification program. The region has a moderately tropical mountain climate, and the coffee is a locally cultivated native variety with historic roots. The red cherries are dried on raised beds and processed naturally. What this means is that the fruit is allowed to dry on the bean, infusing it with berry and fruit notes. We light roast this coffee to bring out its medium body. The cup has a lively start with a berry nose, and finishes with a wonderfully clean and winey note. City Roast.
Founded in the 1900, high in Ponce's mountain on land considered among the best for harvesting coffee.This is the best of the best, why? Because, the soil is rich with minerals deposited by the Sahara desert among that we use our own natural fertilizer with no quemicals. Also is the only coffee in the world that can use in its label the word "gourmet" which means organic. It is certified our land by the natural resources dept that this is the richest land of the world to produce any product, also we are certified by the tourism dept and the association of coffee growers in the world to be the best coffee. We use the traditional old fashion to produce an exceptional gourmet coffee. Using beans that are sun dried and firewood roasted at the top of a mountain in Ponce on Route of Jayuya. " A little bit of heaven for your tastes buds "
Why have you not heard of if before because even though is the best coffee of the world and it has taken me over 35 years to perfection its procedure still making it ways to make it better. Also not interest in making it in super markets or any type of businesses. This why I gave Bernardo J Diaz, the opportunity to have a little impact with my coffee around the world.
This is the best coffee of the world and period.
Cafe Britt Gourmet Costa Rica Coffee
From fine nurturing under tropical rainforests, to hand-picking, sun-drying, careful roasting in small batches and delicate packing… being there is Café Britt's way of supporting country of origin growers while assuring the highest quality in your cup. As a boutique roaster, we harvest only 100% SHB (Strictly Hard Bean) grown at altitudes of 1,300 meters above sea level. We select the choicest beans and shipping them fresh right from our plantations to your door. We oversee the entire process. We work together with our growers, implementing fair trade and sustainable practices to help our communities prosper while protecting the environment. We can track every package of coffee we sell back to the farm that produced it -- pretty remarkable by today’s standards.
Café Britt’s certifications in ISO 9000 Quality, ISO 14000 Environmental, Organic and BASC standards (Business Alliance for Secure Commerce), allow us to constantly monitor and improve our services and products. All our suppliers, our staff, our expert millers and roasters are as home-grown as our gourmet coffees and have the knowledge that has been passed from one generation to the other. Details are embedded in all we do. From luxurious coffee chocolates to handmade coffee gifts, Café Britt’s makes a gift like no other-literally.
Signature coffee of Harvests of the World, Inc. This coffee is from the best region of coffee of Puerto Rico. It is all Grade A coffee 100% Specialty Grade Coffee, Premium Quality Coffee and Peaberry all Arabica beans. Old arabica varieties give us an edge. The continued role of the Old Borbon and the Puerto Rico Arabica varities in our cultivation along with the introduction of selected new varieties has given us a combination of taste and resilience that fit our climate superbly.
The best single origin espresso in the world - We did not start this rumor, we heard it from our customers. Its 5-tool taste as an espresso and well rounded peformance gave way to its name. We have been honored to be sold in the European market as one of very few single origins fit for blended use in an espresso.
The result of this blend has been an enhanced body profile with a clean cup. It is an opportunity for roasters and consumers to enjoy the traditional Caribbean taste with enhanced character.Quality control is at the top of our priority list.
Taste - Best roasted to a Full City, it offers a great body with pure velvetiness and a strong presence of chocolate tones and buttery taste. Its naturally sweet and with character beyond its balance.