Year after year, with patience and care, we never stopped trying, testing or evaluating different coffees in order to offer you the ones we thought were worthy of interest and deserving our attention. After much consideration and research, it is with great pride that we introduce to you our selection of coffees.
- Costa Rica
- FairTrade Canada
With 32 % of the world production, Brazil is the leader of coffee producers. Its variable climate makes it possible to cultivate different varieties developing in a wide range of flavors and aromas. Neutral body and low acidity characterize its coffees. It is interesting to know that many of their best coffees are not exported and that Brazil consumes half of its production.
Several varieties of Arabica are grown (85 % of the harvest) like Santos, Mundo Novo, Acaia, Bourbon, Catuai, Catura, as well as various Robusta coffee beans.
With its geographical advantage and direct access to the Caribbean Sea and the Pacific Ocean, Colombia grows its coffee in the hot and humid climate of the Andes foothills. The country comes in third place with 10% of the world production.
Colombian coffees develop strong aroma and notable acidity which procure a rich and mild flavor very well-balanced. The main grades of Arabica that are grown are the Supremo and the Excelso.
First country in Central America to commercially produce coffee, it served as a model to other countries with its innovations and much advanced coffee farming techniques. The production is achieved in the central plateau of the country using ultramodern methods; the output is one of the best in the world.
Costa Rica produces almost exclusively Arabica and is recognized for its products of superior quality such as the Tarrazú, considered one of the best regions of production in the world. Although the country relies on modern methods, the coffee beans are hand-picked, which ensures the quality of the production.
Coffees from Costa Rica such as Brunca, Turrialba, Tres Ríos and Orosi possess strong body with a light acidity.
In the country where coffee takes its origins, Ethiopian coffee is almost exclusively Arabica beans. In an environment of variable climate, these beans are harvested at a high altitude, possess an exceptional quality and offer different aromas depending on the variety and the region. The Sidamo is reputed to be one of the best Arabica coffees.
In general, Ethiopian coffees are delicate and complex with a definite exotic touch. Among the varieties cultivated, but increasingly rare, are the Limu, the Yirgacheffe and the Harrar, the later often used as a substitute for coffees.
Kaapi Royal coffee is clean, full-bodied but soft, smooth and mellow. Although its Robusta roots cannot be hidden, the characteristic rubbery aftertaste, often associated with inexpensive Robusta, is virtually non-existent. This coffee withstands the full range of roasting colors. It behaves well when roasted to very dark colors used in espresso blends in North America. Medium to light roasting, typical of Northern Italian style espresso, works fine too.
Jamaica is the 43rd producer of coffee in importance in the world, but very famous among coffee enthusiasts thanks to its Jamaican Blue Mountain, one of the most expensive coffees in the world along with the Bourbon Pointu of the Reunion and the Kopi Luwak of Sumatra.
The Blue Mountain is cultivated at 2,200 meters in altitude on the slopes of the Blue Mountains in rich soil in the shelter of luxuriant vegetation. Blue Mountain is not only a region, but a variety of Arabica coffee that is grown in that area. The designation “Blue Mountain” is given exclusively to farms located at a certain altitude on the Blue Mountain and must be pure which means that its beans must not be blended with any other origins of coffee.
This coffee is fruity with a strong aroma and offers a delicate acidity and a hint of chocolate.
In this equatorial country with tropical climate, coffee beans are grown in high plateau where the soil offers the required acidity.
Kenya, as opposed to the majority of African countries, produces almost exclusively Arabica coffee beans that are aromatic, spicy with moderate acidity. The designation of the harvested varieties and categories is quite unappealing and dull: Kenya Arabica AA, K7, Ruiri 11, SL28, L34…
Mexico is the most populated Spanish-speaking country in the world and ranked 6th in coffee production.
In the Chiapas region located in Southern Mexico, 35 % of the country’s coffee production is achieved mostly on the high central plateau of the Sierra Madre del Sur. Mexican coffees are light bodied, with a taste of hazelnut and a touch of chocolate with an acidic after-taste, but may offer at times a bolder aroma.
The best regions to cultivate coffee in Nicaragua are Segovia, Matagalpa and Jinotega located in the Northern and Central parts of the country, and where two thirds of the national production is developed.
In these regions, Bourbon, Typica and other Catura are produced, more particularly a variety of Maragogype known for its coffee beans to be the largest in the world.
Coffees produced in Nicaragua are appreciated especially for their aroma. They are classic, slightly acidic and richly aromatic. The seeds of lower quality are used to create several different blends of coffee.
Panama coffee is often overlooked and underappreciated. Boquette coffees have a sweet fruit taste at first followed by an earthy undertone. Low in acidity yet full bodied, Panama coffee make for a wonderful cup.
With its diverse climate, Peruvian coffee offers a mildly acidic coffee, light bodied with a great nutty flavor. A perfect coffee to blend with as it brings out distinctive flavors in its beans.
Around 1904, the cultivation of coffee beans was introduced in Rwanda by German missionaries.
Until recently, the country produced coffee of industrial quality. The drop of prices of coffee (end of the 90s until 2004) and the genocide in 1994 caused a collapse in coffee cultivation and production. All the actions taken (training of the producers of coffee, investments, creation of cooperatives, etc.) have given impressive results these last few years as much for the production as for the quality of the coffee. Rwandan specialty coffee has now become famous in the coffee market worldwide.
With a production of 22,000 tonnes in 2008, Rwanda has increased its production from the 16,500 tonnes a year earlier. In addition, coffees made from berries picked by hand are remarkably exempt from imperfections.
Rwandan coffees such as the Maraba or the Mayaguez are generally full-flavored with spicy aromas and a hint of lemon and chocolate.
Indonesia is fourth in the world in the production of coffee with 79,000 bags that represent 6.72% of the world production. Although Indonesia remains the world leader in the production of Robusta coffee beans, it also grows Arabica which represents 25 % of its production.
Straddling the equator, Sumatra is the most important of the Indonesian islands and the leading producer of coffee of the archipelago. The coffees produced in these islands arerobust and full-flavored accompanied by a delicate acidity revealing chocolate, smoky and earthy notes.
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