All About Coffee - Origins



Altura Pluma (Mexico)
Altura Pluma is a high-quality Mexican product with rich and acidic dimensions, and delicate aroma. The remaining Mexican crop is of moderate quality and goes to large-production roasting plants.

Liquidambar Maragogype (Mexico)
Some Mexican Maragogype coffees are very highly valued; mellow and acidic attributes.


Turquino (Cuba)
Fresh, straightforward, medium-bodied taste. Because Turquino coffee is cultivated at a low altitude, it is less acidic than other more high-grown Central American coffees .


Mocha Matari (Yemen)
Real Mocha coffee comes from North and South Yemen. This "classic" coffee is aromatic, hot ,bitter-sweet and very acidic. It is at its best when mixed with Sumatra and Java from Indonesia, as it becomes Mocha Java .


Monsooned Malabar ''AA'' (India)
A very good coffee with a distinct, sweet and mellow taste. This is obtained by the following process: during monsoon time in India (May - June), the green coffee beans are laid out in open warehouses and periodically turned. After being exposed in this way during the humid period, coffee is packed in burlap bags and stored in spaced rows, so that the wind can continue the transformation. Then, for almost two months, the coffee is laid out in bulk, blended once again, put into bags and piled. When the coffee beans turn a golden yellow color they are monsooned. At this point, they are sorted once more by hand in order to eliminate the undesired beans, and thus, are ready to be packed for export. The goal of all these stages is to recreate the natural taste that these coffee beans used to have in the olden days. When coffee was transported in humid dark ship holds, it took six or more months to travel from India to Europe, which gave it that unique aroma and colour. The opening of the Suez Channel shortened the transportation time; hence some coffee lovers started to miss that very special coffee taste and thus this complicated process was established.

Valleys Nuggets (India)
Delicacy and sweetness are characteristic of this good quality coffee. It is particularly appreciated by those who love mild coffee. Mysore "Plantation A" is the best known coffee of India.


Domain Java (Indonesia)
One of the best Indonesian coffees comes from Java. This unctuous, powerful, sharp coffee with a slightly spiced aroma is an integral ingredient of the famous authentic blend Mocha Java. It is as good plain as it is mixed with Matari Mocha of Yemen. Sumatra Mandheling (Indonesia) Exceptionally mellow, slightly sweet and fruity, made of a very special selection of Mandheling type coffees.

Sumatra Lintong Blue (Indonesia)
Grown in Sumatra and recognized for its delicate aroma and its light body.

Kalossi Celebes (Indonesia)
In 1877, an epidemic destroyed all Arabica plants in Indonesia; as a result current Arabica production represents only 15% of the total output. Indonesia is the world's third most important coffee producer. Crops which are limited by soil availability grow mostly on volcanic slopes which add an extraordinary earthy quality to Arabica beans. Kalossi is distinguished by its exceptional body and flavour, and its sharpness. As with other superior Indonesian coffees, it takes its name from the port from which it is shipped.

Gayo Mountain (Indonesia)
The only Indonesian coffee cultivated at more than 1500 meters; this high-grown coffee is one of the best Indonesian coffees, full-bodied, fruity and mellow with uncommon flavour accents.


Longberry Harrar (Ethiopia)
Closest to the original wild coffee. According to experts, it is an excellent, mellow, mild, and aromatic coffee of unsurpassed qualities.

Yrga Cheffe (Ethiopia)
Coffee of medium-acidity with attractive small beans which yield a rich flavour and exceptional bouquet.

Limu (Ethiopia)
Coffee from the town of Limu, in the south-west of Kaffa province. This province is well known for producing high-quality Arabica coffees which yield a delicate and an exceptional aroma (milder than Sidamo coffee).

Sidamo (Ethiopia)
Sidamo is a distinct and a delicately flavoured coffee, with sharpness and sweetness. Some of these small attractive-looking coffee beans are as extraordinary in quality as great wines.

Djimah (Ethiopia)
Coffee appeared in the wild before mankind. All varieties of Arabica coffee come from Ethiopia and Yemen. Djimah Mocha coffee, with its irregular and often deformed beans, is cultivated on a large scale and is sold at a lower price than the Matari coffee of Yemen. It serves often and unjustly as a substitute for Mocha blends. Djimah Mocha has medium to low acidity and medium-body, with sometimes wild and spice-like flavour attributes.


Kenya «AA» (Kenya)
Kenya is ranked thirteenth among the coffee-exporting countries . It has devoted much energy and effort to improve its product and thus, Kenyan coffee has reached high market prices. ''AA'' designates the best quality coffee, very refined and valued for its full-bodied and medium-acidity features; when dark-roasted it delivers spiciness and sharpness.


Kilimandjaro Caracoli (Tanzania)
Coffee coming from small family farms accounts for more than 20% of Tanzanian exports. This coffee is cultivated in a rather capricious climate. Caracoli coffee is named so because of the resemblance of its beans to pearl barley grains. Tanzanian "Peaberry" possesses mellow and mild attributes and is slightly less acidic than the Kenya ''AA'' coffee.


Bugisu "AA" (Ouganda)
Rich, sharp and smooth, this coffee is the best of Uganda's production; grown around Mount Elgon, along Kenya's border. Uganda is third among African coffee-producing countries. The designation ''AA'' is given to all great coffees originating in Africa.

Robusta Standard (Ouganda)
Tart and bitter, wonderful in the right proportion for Expresso mixes; cultivated at a low altitude, Robusta beans are mostly used for instant coffee production.


Zimbabwe "AA"
Coffee plantations developed in Zimbabwe during the 1960's are today very prosperous and provide ''AA''type products, possibly comparable to the best Kenyan productions. The coffee beans which are uniform and quite big deliver a subtle and fruity aroma with medium-body and a mildly acidic taste.


Bourbon Santos (Brazil)
Brazil is the largest coffee producer in the world , with close to 30% of all production. Brazilian coffee is much more important in quantity than in quality ; however, good varieties exist such as Bourbon, offering a mild and mellow zest.


Tachira (Venezuela)
The state of Tachira produces the best coffee in Venezuela; very different from other Latin American coffees, Tachira coffee is a well-rounded gourmet product.


Chanchamayo (Peru)
Delicate aroma, sweet and mellow in taste; it is an excellent product with magical effect when semi-dark roasted. It grows in the Chanchamayo Valley, between 800 and 2000 meters altitude.


Supremo and Excelso (Colombia)
Colombia is second after Brazil in coffee production, with 15% of the world's coffee output. Colombia's specialities are Supremo and Excelso coffees. Excelso coffee beans are smaller and have a slightly fruity and mild taste while Supremo coffee is creamier.

Maragogype (Colombia)
Special coffee plants of unequaled quality (in theory), producing progressively less and less fruit. Maragogype means: huge as an elephant. Acidic and smooth coffee, considered superior to Supremo coffee.


Boquete (Panama)
This coffee is cultivated on volcanic slopes, in the Boquete region, near Costa Rica's border. It is a regular- shaped coffee bean with sweet and creamy flavour.

Costa Rica

Tarrazu (Costa Rica)
Tarrazu coffee which grows on volcanic slopes, is a selection of the best from Costa Rica. Its' attributes are complete, slightly acidic and quite full-bodied.

Dominican Republic

Santo Domingo Bani (Dominican Republic)
A medium-quality coffee because of its accentuated sweet chocolate-like flavour notes. Dark-roasting improves the coffee's flavour nuances.


«Blue Mountain» (Jamaica)
Its' worldwide reputation as the world's best coffee stemmed from the perfect balance between body, acidity, flavour, and aroma. Japan imports nearly all the production, which is sold by auction. High demand combined with a limited supply of this Jamaican Blue Mountain product commands an exorbitant price.


S.H.G. (Honduras)
The name S.H.G. stands for strictly high grown, cultivated between 1500 and 2000 meters altitude; provides a very good range of flavours, worth discovering.


Pacamara (El Salvador)
This coffee bean lies somewhere between the classic bean and the Maragogype bean. Light body, moderate aroma and pleasing flavour.


Antigua (Guatemala)
Antigua is one of the three best regions for agriculture in Guatemala. When judged according to value for the money, Antigua has some of the best coffees available. Very strong aroma, creamy, full-bodied, sharp and acidic.


Kona (Hawai)
One of the finest quality products in the world, it provides a truly delicate aroma and a rich and mellow flavour. Low annual production combined with the superior quality of this coffee explain the high price commanded on the market.

Papua New Guinea

Papua New Guinea
New Guinea began cultivating coffee in 1950, exporting mainly to Australia and the United States. Arabia Plantation A coffees have body, balance, fragrance and acidity and are classified among some of the greatest coffees world-wide.