Are you looking for other origins?
Coffee from Non-Direct Trade
We cooperate with 4 importers in Europe, and some origins are always available in our stock to ship to you in small volumes.
Your order can be combined with Brazilian coffees on the same pallet.
From our warehouse in Slovakia, we offer regularly green coffee from these origins:
- Colombia
- Costa Rica
- Nicaragua
- Ethiopia
- Honduras
- Peru
- Vietnam
- Papua New Guinea
- Kenya
Non-direct trade means that we have less control over quality stability, hence these coffees might not be as stable in quality as the Brazilian ones are. Every two months or so you might receive a new lot.
Find below information of some of the main coffees non-direct trade, in our offer:
Colombia
Continent: South America
Average altitude: 800 – 2350 M.A.S.L.
Grading system: Supremo and Excelso
Main coffee growing regions: Antioquia, Huila, Caldas, Tolimo, Sierra Nevada, Santander and Valle de Cauca.
Main varieties produced: Caturra, Castillo Colombia, Typica
Processing methods: Washed and Fermented
Harvest period: Between September – December, small harvest between March – June
Colombian coffees are grown at a variety of altitudes, giving each region a unique flavor profile. They are recognized for their fruity, sweet taste with notes of chocolate and caramel, as well as a medium body and refreshing medium acidity.
Nicaragua
Continent: Central America
Average altitude: 1100-1700 M.A.S.L.
Grading system: Strictly High Grown (SHG)
Main coffee growing regions: Nuevo Segovia, Matagalpa, Jinotega
Main varieties produced: Caturra, Catuai, Marsella
Processing methods: Mainly washed
Harvest period: Between November – January
Nicaragua’s production areas are known for their fertile volcanic soils and tropical rainforest climates. Strictly High Grown (SHG) coffee is the highest quality coffee grown at 1500 meters or higher.
These coffees are characterized by a clean cup with nutty notes such as cocoa, nuts and fruits, a full body with low sweetness and a smooth acidity.
Costa Rica
Continent: Central America
Average altitude: 800 – 1700 M.A.S.L.
Grading system: Hard Bean (HB) and Strictly Hard Bean (SHB)
Main coffee growing regions: Valley, West Valley and the Tarrazu
Main varieties produced: Marsellesa, H1, H3, Tipica, Caturra, Catuai, Mundo Nova, Costa Rica 95, Hibrido Tico, Geisha, Villalobos, Obatä, Bourbon, Venecia
Processing methods: Mainly washed
Harvest period: Between October – March
Costa Rica’s climatic conditions are reflected in the high quality of the coffee produced.
The terms SHB (Strictly Hard Bean) and HB (Hard Bean) indicate the time in which the coffee was grown. Coffees grown above 1300 meters grow more slowly, resulting in firm, compact beans characterized by an intense flavor profile with citrus and fruity notes, a rounded medium body and fresh, clear acidity.
Honduras
Continent: Central America
Average altitude: 1100-1650 M.A.S.L.
Grading system: High Grown (HG) and Stricly High Grown (SHG)
Main coffee growing regions: Copan, Comayagua, El Paraíso and Agalta
Main varieties produced: Bourbon, Catuai, Typica, Caturra
Processing methods: Mainly washed
Harvest period: Between December – April
Honduras has ideal growing conditions, with abundant fertile soils, high altitudes and a diversity of microclimates.
Coffees from this region are characterized by a fruity flavor profile with notes of chocolate, citrus and orange, a round and sweet body with medium acidity.
Ethiopia
Continent: Africa
Average altitude: 1000 – 2100 M.A.S.L.
Grading system: G1, G2, G3, G4, G5
Main coffee growing regions: Sidamo, Yirgacheffe, Limu, Lima, Lekempti and Harrar.
Main varieties produced: Arabica, known as local named varieties, that we refer to as Ethiopian Heirloom Cultivars, such as Harrar, Yirgacheffe, Djimma, Lekempti, Sidamo, Melka, Longberry Harrar, Haru, Mechara, Alghe, Cioccie S6 and Abyssinia.
Processing methods: Mainly washed
Harvest period: Between October – February
Ethiopian coffee is usually named after the region with a particular grade, such as Sidamo grade 2, Yirgacheffe grade 2, etc. The country’s tropical climate, with its high altitude and abundant rainfall, favors the development of the bean.
Coffees from this region are characterized by a fruity and sweet tasting profile, in which red fruits, kiwi and sometimes even strawberries can be recognized in Sidamo and Yirgacheffe. Djimma leans more towards fruitiness and the winey has a full, powerful body and medium to low acidity.
Peru
Continent: South America
Average altitude: 1000 – 1800 M.A.S.L.
Grading system: Grade HB MCM Grade 1, Grade 2, Grade 3, Grade 4 and Grade 5
Main coffee growing regions: Junin, Cusco, San Martin and Cajamarca
Main varieties produced: Typica, Caturra, Catimor
Processing methods: Mainly washed
Harvest period: September-December, small harvest between March-June
Peru is a country of extremely high altitudes and fertile soils.
Peruvian Grade 1 coffee, known as Hard Bean (HB), is grown at altitudes of 1,200 meters or more, ensuring the highest quality. This coffee is mechanically cleaned (Machine Cleaned Mejorado, MCM), resulting in a consistently superior product. Characterized by a clean cup with notes of cocoa, nuts and fruits, this coffee has a full body, low sweetness and mild acidity.
Kenya
Continent: Africa
Average altitude: 1200-2400M.A.S.L.
Grading system: Mbuni, AB and AA
Main coffee growing regions: Nyeri, Muranga, Kirinyaga, Kiambu, Nithi, Embu, Machakos, Taita Taveta, Uasin Gishu, and Baringo.
Main varieties produced: SL28, SL34, Batian
Processing methods: Mainly washed
Harvest period: Between October-February
Kenya has volcanic subsoil, and the altitudes provide high fruity acidity. Kenyan coffees are characterized by a fruity, full-bodied body, notes of red fruits and high acidity.
Papua New Guinea
Continent: Asia
Average altitude: 1000-2000 M.A.S.L.
Grading system: A, AX, PSC-AX, Y1
Main coffee growing regions: Western Highlands Province, Eastern Highlands Province, and Jiwaka Province
Main varieties produced: Bourbon, Typica, Arusha
Processing methods: Mainly washed
Harvest period: Between April-September
Coffee production in Papua New Guinea consists mainly of small-scale farms in remote locations in the highlands. Coffees from this region are characterized by a fruity cup with notes of mango, vanilla, and toffee with a full body, clear acidity.
Vietnam
Continent: Asia
Average altitude: 800-1700M.A.S.L.
Grading system: Screen 16, Screen 18
Main coffee growing regions: Tay Nguyen
Main varieties produced: Bourbon Typica, Mundo Novo, Canephore
Processing methods: Mainly washed
Harvest period: Between September-March
Southeast Asia, with its complex topography and mountains, has a variety of regional microclimates that are ideal for producing a variety of coffee varieties.
In Vietnam, coffee quality is described in several ways. Grades 1, 2 and 3 are based on the imperfections of the beans. The sieve, which can be 13, 14, 16 or 18, is used to classify the size of the beans. Wet polishing (WP) is a technique for dehulling beans that improves the appearance and flavor of the coffee.
Coffees from this region are characterized by a full body, cocoa tones, caramel with a sweet aftertaste and medium acidity.
