The coffee tasting kit includes a selection of our 5 best Specialty Coffees 100% Arabica Single Origins and one Specialty Blend:
– Rwanda Twongerekawa coko – Honduras La Antena – Perù Chanchamayo Biologico - Bolivia Finca Bohorquez – Specialty Blend
Choose between coffee beans and ground coffee and the level of roasting (medium or light)
This Specialty Coffee Blend is a selection of three 100% Arabica Mountain Coffee: Ethiopia Yirgacheffe, Guatemala Alto Refugio and Honduras La Antena Natural Oscar Rodriguez.
From the Musa Nera inspiration and following numerous cupping tests comes the Specialty Blend, that combines the fantastic world of Specialty Coffee with the great tradition of Italian espresso.
Selected origins and combined for sensory and terroir characteristics that give this blend a wide aromatic bouquet and notes on the palate balanced between sweetness and acidity, with candied orange, bergamot and dark chocolate notes.
CUPPING NOTES: AROMA: Jasmine TASTE: Candied orange, bergamot BODY: Syrupy ACIDITY: Complex, citric AFTERTASTE: Chocolate
100% Arabica mountain coffee; variety Caturra, Tipica, Pache, Bourbon e Catimor, cultivated in Chanchamayo Junin Region at 1.800 m in elevation.
This organic single origin is cultivated by Coinca’s Organic Project in Chanchamayo, where farmers hand pick the coffee berries. In the Chancamayo valley coffee was grown together with other products until 1850, the year in which coffee production took over, so much so that from 1930 the valley was consolidated as a "cafetalera area". Perù Chanchamayo is an aromatic coffee, with toasted hazelnut, caramel and black tea notes.
SPECIE: Arabica PRODUCTIONN AREA: Chanchamayo, Junin VARIETY: Caturra, Tipica, Pache, Bourbon e Catimor METHOD: Washed ALTITUDE: 1.800 m.
CUPPING NOTES AROMA: Hazelnut TASTE: Fruity, black tea BODY: Syrupy ACIDITY: Enveloping, mandelic AFTERTASTE: Roasted nuts, chocolate
Notes: Initially production was limited to local consumption and the main producing areas were in the northeastern forest of Peru, particularly in the regions of Moyobamba and Jaén. In the Chancamayo valley, coffee was grown together with other products until 1850, the year in which coffee production took over, so much so that from 1930 the valley was consolidated as a "cafetalra area" with installations that allowed the production and process of greater quantities of grains, ensuring a uniform quality. Today Peru is one of the first producers of Organic Coffee
100% Arabica Single Origin; Caturra, Catuai and Bourbon variety, cultivated in the Capucas region at 1.700 m in elevation and processed with a natural method.
Produced by the Cooperative Cafetalera Capucas Limitatda, founded by Omar Rodríguez, coffee producer who in 1999 decided to share his coffee cultivation knowledge with the other farmers in Capucas.
A coffee with a Genoa cake and bergamot aroma, full-bodied and soft. A fruit and maple syrup flavor, hints of ripe red fruit come together in the slightly winy aftertaste.
SPECIES: Arabica
PRODUCTION AREA: Capucas, Santa Rosa de Copan
VARIETY: Caturra, Catuai, Bourbon
METHOD: Naturale
ALTITUDE: 1.700 m.
CUPPING NOTES
AROMA: Pane dolce e bergamotto
TASTE: Fruttato; impasto cremoso, sciroppo d’acero
BODY: Pieno, resinoso e morbido
ACIDITY: Complessa, di frutta rossa matura
AFTERTASTE: Dry and Fruity
SCA SCORE: 87,75
100% Arabica Single Origin; French Mission and Bourbon variety, cultivated in the Northern Province region, at Gakenke district, at 2 thousand meters in elevation. It’s a washed coffee, double fermentation (24 hours).
This coffee origin is part of a project dedicated to the promotion of women in the African production areas. The Twongerekawa Coko cooperative is guided by a female president and includes 134 producers, 96 of which are women. The farmers working for the cooperative receive an education on the best farming practices and on the professional coffee production techniques, with the goal of creating a better return for the farmers in terms of development, which translates into an improvement of the women’s life conditions and of the territory in which they live.
It’s a sweet coffee, with red fruits and mandarin notes.
SPECIES: Arabica PRODUCTION AREA: Northern Province, Gakenke district VARIETY: French Mission, Bourbon. METHOD: Washed, 24-hour double fermentation. ALTITUDE: 1,800-2,200 mCUPPING O0TES: AROMA: Red fruit, plum, raspberry TASTE: Sweet, with notes of red fruits and tangerine BODY: Burly and rounded ACIDITY: Complex and bright AFTERTASTE: Extremely clean with hints of candied fruit and caramel100% Arabica Single Origin; variety Red Catuai, cultivated in Oruro Region, Sabaya District, at 1.400 m in elevation and processed with anaerobic method.
Produced by Antonio Bohorquez Fernadez, is an anaerobic coffee: Anaerobic fermentation is a processing method where the coffee is processed in a fully sealed and oxygen deprived fermentation tank. The anaerobic fermentation has many levels and can take up to 120 hours, sometimes even 240 hours.
The result is a very expressive flavour profile that oftentimes has notes of cinnamon, bubble gum or poached pear.
SPECIES: Arabica PRODUCTION AREA: Oruro, Sabaya VARIETY: Red Catuai METHOD: Anaerobic ALTITUDE: 1.400 m.
AROMA: Caramel, orange TASTE: Sweet, custard BODY: Round, creamy ACIDITY: Enveloping, lactic AFTERTASTE: Honey
SCA SCORE: 86,25
Notes: Bolivia’s past is interesting, although it’s a commercially viable coffee exporting country, its production has always been small. But in the 2000s, the Bolivian government launched a program to showcase the ability to produce high-quality coffee and offer farmers an alternative to coca production that was prevalent. Coffee production and quality then increased significantly in the following years. The conditions are exceptional for growing coffee, but also challenging, and this produces a very rich agriculture built on a long history of farming on a very difficult land.
