Kopi Luwak is the most expensive and exclusive coffee in the world; only a few hundred kilos are produced every year. This is all to do with the special production process: the coffee beans get their refined, nutty tasty with the help of the Asian Palm Civet, a predator who feeds on the ripest coffee berries. The result is a coffee that is considered heaven on earth by coffee lovers.
Panama Geisha Esmeralda Special is, by far, the best coffee ever produced; it has broken all sales records on coffee auctions. This unique coffee from the rare Ethiopian Geisha botanical coffee plant is produced exclusively in Panama and has won many national and international awards. One of the jurors for the ‘Best of Panama’ competition called Panama Geisha ‘God in a cup!’ Apart from the special taste, Panama Geisha also has a special background. This ‘black gold’ is a product of Hacienda La Esmeralda, an old coffee farm in Boquete. In 2002, the son Daniel noticed that the coffee bushes in a particular valley produced coffee of a remarkable quality. Instead of mixing these coffee beans with the rest of the batch, these superior coffee beans were sold separately as Esmeralda Special. Because of these unique circumstances, it is impossible to produce this coffee in large quantities: only fifty to hundred bags a year.
Hidden on the eastern slopes of the Barù volcano, you will find the small mountain village Boquete, known for its production of one of the richest types of coffee in Panama: Panama Boquete. The shadowy hills and slopes around Boquete form the ideal location for coffee plantations. The slowly ripening coffee beans have a taste that has been received with great international acclaim. The hills around Boquete are covered with coffee plants that breed a rich product. The quality of Panama coffee has been recognised world-wide. Not only by coffee experts, but also by nature lovers. The sustainable agricultural methods do not only produce high-quality products, but they also make sure that nature remains intact. Good proof of this is the presence of numerous indigenous bird species.
Captain Cook Coffee Company is Hawaii’s oldest coffee grower. Since 1880, the company has allowed its coffee beans to ripen on the Hawaiian Kona coast. The circumstances are ideal for coffee bushes: a subtropical climate and fertile volcanic soil on the slopes of the Mauna Loa and Haulapai volcanoes. At the Captain Cook Coffee Company, only the ripest coffee cherries are harvested and processed. The result: a splendid blend with a rich, full aroma. Kona coffee from this Hawaiian coffee farm is considered to be one of the world’s finest tasting coffees. The subtropical climate and the meticulous picking and processing methods have contributed to the world-famous rich aroma and full body of 100% Kona coffee.
Galapagos Islands coffee is 100% organic, as the use of chemicals is forbidden throughout the archipelago. So this coffee from the island of San Cristóbal is allowed to carry the label ‘Bird-Friendly’. Bird-Friendly indicates a highly sustainable method of cultivation that spares even the region’s delicate songbirds. This natural production method is also good for the taste of the coffee. Galapagos Islands coffee is grown on fertile volcanic soil. This rich soil remains in tip-top condition because of the mineral water from the crater lake in the mountains, which makes its way to the plantations through the rocky slopes. That’s the all-natural taste that you experience in every cup of Galapagos Islands coffee. The exceptional taste of Galapagos Islands coffee is a direct result of the ideal circumstances in which the coffee beans on San Cristóbal slowly ripen. The plantations benefit from the natural mineral water that finds its way down from the volcanic crater lake through small brooks along the rock banks. The micro-climate, created by the inland mist and the hot air that comes in over the sea, completes this coffee crop Utopia. The superior quality of Galapagos Islands Coffee is carefully protected at every step of the coffee process.
Although coffee has been grown in Nepal for centuries, it has only recently been discovered as an export product. The unique climate and the rough terrain with its steep slopes offer the ideal circumstances for growing superior coffee: Himalayan coffee. Nepal is famous for its tea, but not yet for its coffee. This is about to change, and with good reason: Himalayan Coffee is a high-quality, ecologically grown coffee. Furthermore, it is a product that gives Nepalese farmers the opportunity to improve their standard of living.
Himalayan Coffee is an indigenous product from the Nepalese mountains. It is 100% Arabica coffee, grown at altitudes of 1200 meters and higher. Nepal’s unique climate, combined with the fresh air and the clear mountain water, gives Himalayan Coffee its characteristic and full-bodied flavour: mild and exotic, and with a slightly fruity and rich after-taste. Out of respect for the healthy climate and the pure soil, the farmers do not use pesticides or chemicals. They prefer self-made compost that consists mainly of animal manure and biological waste. This is why Himalayan Coffee is not only a guaranteed pure product, but also a healthy product. It contains less caffeine than many other types of coffee.
Rwanda is blessed with exceptionally favourable conditions for growing coffee plants: great heights, steep slopes, volcanic ground, a great deal of sun, rain and a tropical mist. This forms the ideal basis for the production of the best quality Arabica coffee. Rwanda Bourbon Selection is made from coffee plants of the renowned Arabica Bourbon variety, produced by COOPAC (Coopérative pour la Promotion des Activités Café).
