Our special coffee selection
The 100% “from tree to cup” artisan process, based on a philosophy of care for the product, organic farming and sustainable production techniques, as well as concern for the environment, is what makes all the difference regarding these up-market special coffees.
Not all coffee growers can produce specialty coffee and therefore, each of these coffees is authentic and unique, and has a story behind it. They are seasonal coffees, produced by smallholder farmers who grow their varietal coffee in a specific region, at a specific altitude and under specific soil, temperature and humidity conditions. The farmers harvest the coffee by hand, selecting the berries that have reached their optimum ripeness point, and during the pulping process, they carry out yet another selection, of coffee beans this time, to discard the defective ones.
Our product is pampered to the highest level, every detail is taken care of throughout the process, and strict traceability of each of the beans that make up the coffee is applied. As a result, we obtain unique coffees to which we apply a personalised, artisan roasting process, adapted for each coffee profile, as we seek to highlight its characteristics.
To obtain the category of speciality coffee, professional tasters certified by the SCA (Specialty Coffee Association) carry out tastings in which they evaluate and grade the individual characteristics of each coffee, and only those that achieve a score of over 80/100 points are awarded the category of speciality coffee.
Every week Tomás, a descendant of generations of coffee growers, visits the farm in the Cerrado Mineiro region – which is famous for its production of high quality coffee, and the first Denomination of Origin in Brazil – to monitor the development of the crops as well as every process.
U Thint Lwin, now retired, has been centralising the purchase of berries from farmers in the area for almost 10 years. During the harvesting season he visits all the villages to supervise and coordinate all the pickers.
|Altitude||1.098 – 1.534m|
On the farms of the 1,656 smallholder growers of Gathaithi, located in an area of volcanic rock, harvesting is done by hand when the berries are ripe, and each producer sends them to be processed on harvest day.
Catalina has been growing coffee on her farm located in a nature reserve for 70 years, a legacy she will be leaving to her grandchildren. Together with Gonzalo, the farm manager, she works to discover new blends of specialty coffee using new production techniques.