Almost always Robusta coffee, possesses a full-bodied aroma, without specific flavour.
A coffee bean with an acrid taste; it has a pleasant and shiny appearance.
Brazilian coffee is used for blending. Possesses complementary flavours, mellow aroma and balanced acidity.
Some Arabicas are fruity with a strong flavour; they are from the Blue Mountain family
Colombia A rich aroma, full-body with crisp acidity.
A fragrant coffee, full-bodied with a balanced acidity.
Robusta coffee of a very homogeneous quality. Since 1960, Arabusta is also grown, a product somewhere between Arabica and Robusta.
Coffee mostly used for blending, it does not have much body.
Coffee with a penetrating aroma and typical full-bodied taste.
Velvety, sweet and delicate coffee with medium-acidity.
This legendary coffee known as Kona is one of the world's nicest coffees.
Slightly acidic with a delicate flavour and body.
Best known are Java and Sumatra, often mixed with Yemen or Ethiopian Mocha.
Coffee with a worldwide reputation, very rich aroma.
Coffee with an intense, full and rich taste. Its aroma is sharp and acidic.
Coffee with an intense flavour and medium-body.
Matagalpa and Jinotega are the only ones classified as gourmet coffees.
Has a medium-acidity and light aroma (excellent coffee).
Full, rich and consistent coffee.
Ideal for blending, mellow coffee with medium acidity.
Mocha, a rich chocolate-flavored coffee is Yemen's best known.