The Cuba Serrano comes largely from the Sierra Maestra to the east of 'island. This coffee cup gives off an unknown fullness between Arabica and, in the express, does mug alone. The softness of the cocoa bean is blended with scents of pipe tobacco, while in aromatic persistence you experience a hint of nuts.

A lovely tropical fruit flavour with notes of cocoa and almonds, leaving a sweet aftertaste of chocolate, vanilla and apricot.

The Supreme Columbia Rio Magdalena is a mononorigine 100% arabica with sustained body, medium acidity with hints of caramelized citrus fruits that overlap with notes of ripe plums and dried dates. The prolonged aftertaste reveals an astonishing vein of dark cocoa and raisins.

A marvelous coffee from the district of Shakisso, in the Guji region of Oromia. Grown at around 2000 metres above sea level, the varieties cultivated are similar to the traditional Yirgacheffe. It is medium-bodied with outstanding acidity, floral notes and citrus aromas reminiscent of orange and bergamot. Its persistent aftertaste is characterised by hints of fresh fruits and spices.

This is a 100% ARABICA coffee. Sensory analysis shows it to be well-structured, with particular floral body and aromaticity, with tones of almond, chocolate, spices and tropical fruit.

The Arabica type Nicaragua SHG CAVALLINO coffee is characterised by its aroma, body and medium acidity. Cultivated between 1500 and 1800 metres above sea level, it is aromatic and very sweet.

Brazilian coffees are known on the international market by names corresponding to their areas of origin or production. Fine Arabica coffees in particular are named after the port of Santos, the world's most important trading port for coffee. Santos Cerrado Dulce is characterised by its full, velvety body, the aromatic component is characterised by notes of malt and chocolate. In the aftertaste, delicious veins of cereal and roasted nuts linger.