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Every type of coffee is different in flavour and aroma. In order to find out which coffee type or blend is your own personal favourite, the only way is to taste and sample the different types! A short overview of various cultivation areas and flavours may help to facilitate the quest for the personal favourite coffee:

Brazil – Santos
Santos has a soft aroma, a mellow, well-balanced flavour and only a low acidity content. Despite its balanced features, Brazilian coffee is mainly used for blend mixtures.

A strong and tart coffee with a hearty flavour and slightly sandy traces. Chiapas, Coatepec, Oaxaca and Pluma are fine types.
The huge Maragogype beans are very mild with a soft and harmonic flavour.

A bean possessing a strong, hearty flavour that is usually used for blends. It has an intensive, buoyant body, a medium acidity content and a mild, balanced aroma with slight hues of bitterness.

A strong aroma, but the flavour doesn’t live up to its promise. Low in acidity, however, this bean possesses a well-balanced, mild overall note.

A coffee rich in body and aroma; very easy on the stomach due to its mild flavour and low acidity. Popular cultivation areas are located around the Atitlán lake and the district of Cobán.

Costa Rica
This coffee has a full-bodied, intensive aroma with a mild flavour and distinctive but not dominant traces of acid.  

The world-renowned Andean coffee combines all features a highland coffee should contain: a rich, well-balanced aroma with subtle nut-flavoured hues, a full body and low acidity content.


Jamaica Blue Mountain

A top-class coffee with a consistent rich and strong flavour, possessing a slightly sweet aroma with subtle traces of acidity.

El Salvador
A mild, well-balanced coffee with medium body and low acidity content. An excellent, mild and hearty exception to this is the Pacamara bean, a cross breed between Maras and Maragogype.

The quality of Kenian coffee has decreased during the last years; however, it still belongs to the top coffees of African heritage. It has a full-bodied, strong flavour with earthy hues; it is strong in acidity but still well-balanced.

A strong coffee with a buoyant body and slight hues of acid, offering a round, soft flavour. A very palatable but not very exciting coffee.

Another coffee type that is often used for blends. Containing less acidity than its Kenian counterpart, it tastes sweeter and almost fruity. The best beans are found at the Moshi region around the Kilimanjaro.

The native country of the coffee plant still yields a very special coffee type. The highland bean has only a light body but a very fine aroma, a subtle flavour and elegantly balanced acidity. Most popular types are Harrar, Yirgacheffe and Sidamo.

This coffee distinguishes itself by a captivating fragrance and a very peculiar, slightly acetous aroma. It possesses a medium body with fine hints of elegant bitterness and is preferably used for espresso or blend mixtures.

An ideal tropical climate promotes the growth of a full-bodied coffee bean. Its taste is slightly sweet, therefore this bean is often mixed with stronger and more bitter types.

This excellent South Pacific coffee contains a full, fruity body, but not a lot of acidity. Slightly sweet, nut-flavoured traces emphasize the smooth, mellow flavour.