{"id":13962,"date":"2025-01-31T18:39:46","date_gmt":"2025-01-31T17:39:46","guid":{"rendered":"http:\/\/kavazbrazil.sk\/non-direct-trade\/"},"modified":"2025-05-17T18:31:09","modified_gmt":"2025-05-17T16:31:09","slug":"non-direct-trade","status":"publish","type":"page","link":"https:\/\/kavazbrazil.sk\/en\/non-direct-trade\/","title":{"rendered":"Other origins \u2013 Non direct"},"content":{"rendered":"\t\t
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Are you looking
for other origins?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Coffee from Non-Direct Trade<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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We cooperate with 4 importers in Europe, and some origins are always available in our stock to ship to you in small volumes.<\/p>\n

Your order can be combined with Brazilian coffees on the same pallet.<\/p>\n

From our warehouse in Slovakia, we offer regularly green coffee from these origins:<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tColombia<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tCosta Rica<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tNicaragua<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tEthiopia<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
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    • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tVietnam<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tPapua New Guinea<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tKenya<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      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.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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      Find below information of some of the main coffees non-direct trade, in our offer:<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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      Colombia<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      Continent:<\/strong>\u00a0South America
      Average altitude:<\/strong>\u00a0800 \u2013 2350 M.A.S.L.
      Grading system:<\/strong>\u00a0Supremo and Excelso
      Main coffee growing regions:<\/strong>\u00a0Antioquia, Huila, Caldas, Tolimo, Sierra Nevada, Santander and Valle de Cauca.
      Main varieties produced:<\/strong>\u00a0Caturra, Castillo Colombia, Typica
      Processing methods:<\/strong>\u00a0Washed and Fermented
      Harvest period:\u00a0<\/strong>Between September \u2013 December, small harvest between March \u2013 June<\/p>\n

      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.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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      Nicaragua<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      Continent:<\/strong>\u00a0Central America
      Average altitude:<\/strong>\u00a01100-1700 M.A.S.L.
      Grading system:<\/strong>\u00a0Strictly High Grown (SHG)
      Main coffee growing regions:\u00a0<\/strong>Nuevo Segovia, Matagalpa, Jinotega
      Main varieties produced:<\/strong>\u00a0Caturra, Catuai, Marsella
      Processing methods:<\/strong>\u00a0Mainly\u00a0washed
      Harvest period:<\/strong>\u00a0Between November \u2013 January<\/p>\n

      Nicaragua\u2019s 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.<\/p>\n

      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.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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      Costa Rica<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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      Continent:<\/strong>\u00a0Central America
      Average altitude:<\/strong>\u00a0800 \u2013 1700 M.A.S.L.
      Grading system:<\/strong>\u00a0Hard Bean (HB) and Strictly Hard Bean (SHB)
      Main coffee growing regions:<\/strong>\u00a0Valley, West Valley and the Tarrazu
      Main varieties produced:<\/strong>\u00a0Marsellesa, H1, H3, Tipica, Caturra, Catuai, Mundo Nova, Costa Rica 95, Hibrido Tico, Geisha, Villalobos, Obat\u00e4, Bourbon, Venecia
      Processing methods:<\/strong>\u00a0Mainly\u00a0washed
      Harvest period:\u00a0<\/strong>Between October \u2013 March<\/p>\n

      Costa Rica\u2019s climatic conditions are reflected in the high quality of the coffee produced.<\/p>\n

      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.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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      Honduras<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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      Continent:<\/strong>\u00a0Central America
      Average altitude:<\/strong>\u00a01100-1650 M.A.S.L.
      Grading system:<\/strong>\u00a0High Grown (HG) and Stricly High Grown (SHG)
      Main coffee growing regions:<\/strong>\u00a0Copan, Comayagua, El Para\u00edso and Agalta
      Main varieties produced:\u00a0<\/strong>Bourbon, Catuai, Typica, Caturra
      Processing methods:<\/strong>\u00a0Mainly\u00a0washed
      Harvest period:<\/strong>\u00a0Between December \u2013 April<\/p>\n

      Honduras has ideal growing conditions, with abundant fertile soils, high altitudes and a diversity of microclimates.<\/p>\n

      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.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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      Ethiopia<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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      Continent:<\/strong>\u00a0Africa
      Average altitude:<\/strong>\u00a01000 \u2013 2100 M.A.S.L.
      Grading system:<\/strong>\u00a0G1, G2, G3, G4, G5
      Main coffee growing regions:<\/strong>\u00a0Sidamo, Yirgacheffe, Limu, Lima, Lekempti and Harrar.
      Main varieties produced:<\/strong>\u00a0Arabica, 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:<\/strong>\u00a0Mainly\u00a0washed
      Harvest period:<\/strong>\u00a0Between October \u2013 February<\/p>\n

      Ethiopian coffee is usually named after the region with a particular grade, such as Sidamo grade 2, Yirgacheffe grade 2, etc. The country\u2019s tropical climate, with its high altitude and abundant rainfall, favors the development of the bean.<\/p>\n

      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.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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      Peru<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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      Continent:<\/strong>\u00a0South America
      Average altitude:<\/strong>\u00a01000 \u2013 1800 M.A.S.L.
      Grading system:<\/strong>\u00a0Grade HB MCM Grade 1, Grade 2, Grade 3, Grade 4 and Grade 5
      Main coffee growing regions:<\/strong>\u00a0Junin, Cusco, San Martin and Cajamarca
      Main varieties produced:\u00a0<\/strong>Typica, Caturra, Catimor
      Processing methods:<\/strong>\u00a0Mainly\u00a0washed
      Harvest period:<\/strong>\u00a0September-December, small harvest between March-June<\/p>\n

      Peru is a country of extremely high altitudes and fertile soils.<\/p>\n

      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.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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      Kenya<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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      Continent:<\/strong>\u00a0Africa
      Average altitude:<\/strong>\u00a01200-2400M.A.S.L.
      Grading system:<\/strong>\u00a0Mbuni, AB and AA
      Main coffee growing regions:<\/strong>\u00a0Nyeri, Muranga, Kirinyaga, Kiambu, Nithi, Embu, Machakos, Taita Taveta, Uasin Gishu, and Baringo.
      Main varieties produced:\u00a0<\/strong>SL28, SL34, Batian
      Processing methods:<\/strong>\u00a0Mainly\u00a0washed
      Harvest period:<\/strong>\u00a0Between October-February<\/p>\n

      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.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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      Papua New Guinea<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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      Continent:<\/strong>\u00a0Asia
      Average altitude:<\/strong>\u00a01000-2000 M.A.S.L.
      Grading system:\u00a0<\/strong>A, AX, PSC-AX, Y1
      Main coffee growing regions:<\/strong>\u00a0Western Highlands Province, Eastern Highlands Province, and Jiwaka Province
      Main varieties produced:<\/strong>\u00a0Bourbon, Typica, Arusha
      Processing methods:<\/strong>\u00a0Mainly\u00a0washed
      Harvest period:\u00a0<\/strong>Between April-September<\/p>\n

      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.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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      Vietnam<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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      Continent:<\/strong>\u00a0Asia
      Average altitude:<\/strong>\u00a0800-1700M.A.S.L.
      Grading system:\u00a0<\/strong>Screen 16, Screen 18
      Main coffee growing regions:<\/strong>\u00a0Tay Nguyen
      Main varieties produced:<\/strong>\u00a0Bourbon Typica, Mundo Novo, Canephore
      Processing methods:<\/strong>\u00a0Mainly\u00a0washed
      Harvest period:<\/strong>\u00a0Between September-March<\/p>\n

      Southeast Asia, with its complex topography and mountains, has a variety of regional microclimates that are ideal for producing a variety of coffee varieties.<\/p>\n

      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.<\/p>\n

      Coffees from this region are characterized by a full body, cocoa tones, caramel with a sweet aftertaste and medium acidity.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

      \n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

      Are you lookingfor 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…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-13962","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/kavazbrazil.sk\/en\/wp-json\/wp\/v2\/pages\/13962","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kavazbrazil.sk\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/kavazbrazil.sk\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/kavazbrazil.sk\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kavazbrazil.sk\/en\/wp-json\/wp\/v2\/comments?post=13962"}],"version-history":[{"count":2,"href":"https:\/\/kavazbrazil.sk\/en\/wp-json\/wp\/v2\/pages\/13962\/revisions"}],"predecessor-version":[{"id":15259,"href":"https:\/\/kavazbrazil.sk\/en\/wp-json\/wp\/v2\/pages\/13962\/revisions\/15259"}],"wp:attachment":[{"href":"https:\/\/kavazbrazil.sk\/en\/wp-json\/wp\/v2\/media?parent=13962"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}