Unique terroir and flavor characteristics of each country
World's largest producer, Santos
Brazil, a major coffee producer, grows coffee at lower altitudes, forming relatively affordable price ranges. It prefers natural processing methods and is characterized by low acidity, nutty flavors, and a heavy body. The combination of dried fruit, nut, and chocolate notes creates a smooth and friendly taste.
Terroir
— Primarily low altitude
— Mass production
— Affordable
— Natural processing preferred
Flavor
— Low acidity with nutty flavors and heavy body↑
— Dried fruit and nut notes
— Chocolate
Supremo, balanced flavor
Colombian coffee grown in the high-altitude Andes Mountains boasts a clean taste through washed processing. It features mild and balanced flavors, with fresh fruit notes and chocolate harmoniously blended. Varieties like Castillo and Caturra maintain stable quality.
Terroir
— Andes Mountains high altitude
— Washed processing preferred
Flavor
— Mild
— Balanced
— Fresh fruit notes and chocolate
Bright acidity, AA grade
Kenyan coffee grown in high-altitude areas above 1,500m above sea level and volcanic soil is famous for its high-quality acidity. It features bright citrus acidity, light body, and complex fruit notes. You can experience the unique flavors created by excellent varieties like SL28 and SL34, along with pristine climate conditions.
Terroir
— High-quality acidity from high-phosphate volcanic soil
— High altitude above 1,500m
— Pristine climate
— Washed processing preferred
Flavor
— Bright citrus acidity↑
— Light body
— Complex fruit notes
Birthplace of coffee, Yirgacheffe
Ethiopia, the birthplace of Arabica coffee, boasts premium quality created by high altitude and large diurnal temperature variations. It features bright acidity, moderate body, and exceptional floral notes. Indigenous Heirloom varieties with rich berry fruit notes create a unique flavor profile.
Terroir
— Birthplace of Arabica beans
— High altitude and large diurnal temperature variations
— Washed/Natural processing preferred
Flavor
— Bright acidity and moderate body
— High-quality floral notes↑
— Berry fruit notes↑
Marcala, SHG grade
Honduran coffee grown densely in high-humidity and high-altitude environments offers an attractive balanced flavor. It achieves harmonious flavors through washed processing and is characterized by rich dried fruit notes. Classic varieties like Bourbon and Typica ensure stable quality.
Terroir
— High density due to high humidity and high-altitude characteristics
— Washed processing preferred
Flavor
— Balanced
— Harmonious flavor
— Rich dried fruit notes
Home of Geisha variety
Panama, influenced by volcanic soil and sea breezes, produces premium coffee with high scarcity through small-scale production. It features sweet and refreshing acidity, light body, and bright fruit flavors. As the home of the world-famous Geisha variety, it showcases unique flavors through various processing methods.
Terroir
— High altitude and volcanic soil
— Sea breezes
— Small-scale production
— Washed/Natural/Honey/Anaerobic processing preferred
Flavor
— Sweet and refreshing acidity
— Light body
— Bright fruit flavors and aromas
Tarrazu, Honey process
Costa Rica, combining terra rossa soil, high altitude, and sea breezes, maintains strict quality control through limited production. It features refreshing acidity, clean body, and excellent balance. It prefers semi-washed processing, and premium varieties including Geisha are cultivated along with berry fruit notes.
Terroir
— Terra rossa soil
— High altitude
— Sea breezes
— Limited production
— Semi-washed processing preferred
Flavor
— Refreshing acidity
— Appropriate and clean body
— Balance
— Berry fruit notes
Representative varieties grown around the world
— Elegant
— Delicate
— Sweet
— Rich texture
— Subtle fruit notes
— Primarily Kenyan origin
— Bright fruity acidity
— Premium price
— Complex flavors
— Excellent balance