Menu Icon

Selected Coffees

English

In the Coffee of the World-products we pick selected coffee beans from all corners of the world.

Here you can taste several different types of coffee, so you can find your favorite.

Hawaiian Blend

 Hawaiian Blend Coffee of the WorldAbout:

Just the name makes you think of colorful shirts, white sandy beaches, and swaying palm trees. The coffee from Hawaii originally came from Guatemala in the 1800s and was of the finest quality. It is highly sought-after on the global market and difficult to get a hold of. Combined with coffee from the Dominican Republic and Indonesia, this coffee provides a rare taste experience.

Facts:

Origin: Hawaii, the Dominican Republic

Coffee type: Mainly Typica

Roast level (1-7): 2

Roast method: Slow roast

Altitude: 600 -1000 m

Quality: Fancy

Processing method: Washed

Harvest period: September–November

Region:

The coffee grown in Hawaii is managed and operated in small units where craftsmanship is of highest priority. It is not uncommon that plantations today are run by fifth generations.

Flavor:

The coffee has a typical “Island Coffee” character. That is, no major flavor explosions, but a mild pleasure that tickles your taste buds and nose with its elegant aromas. One can sense a hint of caramel, with a soft and comfortable acidity, and toasted almonds in the aftertaste.

 

 

Guatemala Finca La Morena

Guatemala Finca La Morena Coffee of the world

About:

La Morena means “the dark one,” and this fits well with this dark roasted coffee.

Facts:

Origin: Finca La Morena

Coffee type: Bourbon, Caturra

Roast level (1-7): 5

Roast method: Slow roast

Altitude: 900 -1500 m

Quality: Strictly High Grown

Processing method: Washed

Harvest period: October–February

Region:

The Cuesta family, who has driven most of the coffee plantations in Guatemala since 1820, has perfected coffee cultivation for generations. They have found sunny mountain slopes and fertile soil, perfect for growing coffee, at the volcano Tecuamburro. Here at Finca La Morena, the coffee grows in the shade of other trees, so that the right amount of sunshine allows the berries to grow slowly and develop lots of flavor and aroma.

Flavor:

Finca La Morena is a full-bodied and round coffee with a gentle acidity and an exciting, soft, smoky finish.

 

 

Nicaragua Finca El Limon

Nicaragua Finca El Limon Coffee of the World

About:

Central America is an Eldorado for coffee cultivation, and this coffee is an excellent example.

Facts:

Origin: Finca El Limon, Matagalpa

Coffee type: Pacamara, Caturra

Roast level (1-7): 3

Roast method: Slow roast

Altitude: 1100-400 m

Quality: Strictly Hard Bean Estate

Processing method: Washed

Harvest period: November–January

Region:

From Cabu Azul, Matagalpa in Nicaragua, more precisely the plantation Finca El Limon, this coffee is grown in fertile soil at 1100–1400 meters above sea level, in the shadows of banana trees and other fruit trees.

Flavor:

Finca El Limon has a clean taste and pleasant body. It is not as acidic as other coffees from Central America. An elegant coffee with a rustic fruitiness and good balance. A coffee you can enjoy all day, just as good for breakfast as for dinner.

 

Brazilian Pea Blend

Brazilian Pea Blend Coffee of the world

About:

Pea Berry, or pearl beans, are the finest beans from the coffee land of Brazil.

Facts:

Origin: Brazil, Colombia, Kenya, Indonesia

Coffee type: Blend

Roast level (1-7): 6

Roast method: Drum roast

Italian roast

Region:

High-growing in the district of Minas Gerais in Mogiana. The pearl beans grow furthest out on the coffee tree and are selected for their well-developed fullness. To obtain a first-class espresso, we have chosen to blend Pea Berry with other varieties that give extra power. Along with high-growing beans from Colombia and Kenya, as well as some Indonesian varieties, the blend is complete.

Flavor:

Brazilian Pea Blend has a strong southern Italian character. Rich, bittersweet, and intense, with notes of chocolate. A typical pure espresso drink, but of course also suitable in milk-based coffee drinks such as cappuccino and latte.

 

Rwanda

Rwanda Coffee of the World

About:

A truly exotic coffee from the exciting and fragrant Central Africa, from a region that has been devastated by civil wars and therefore difficult to access for the purchase and sale of coffee.

Facts:

Origin: Rutsiro, Rwanda

Coffee type: Bourbon, Mayagues

Roast level (1-7): 5

Roast method: Slow roast

Altitude: 1800–2100 m

Quality: Strictly High Grown

Processing method: Washed

Harvest period: March–July

Region:

In Rwanda, the conditions for cultivating coffee are extremely good, especially due to the fertile volcanic soil, high-altitude coffee plantations at 1800-2100 meters above sea level, and excellent climatic conditions with plenty of sunshine and humidity. Through targeted government investment in coffee, Rwanda has gained international recognition as one of the world’s top coffee suppliers.

Flavor:

Coffee from Rwanda is often characterized by ripe grapefruit, roasted almonds, and spices. This coffee has good body, light and pure acidity, with a long and delicate aftertaste. Perfectly suited for a great meal.

 

Ethiopian Yirgacheffe

Etiopisk Yirgacheffe Coffee of the World

About:

Legend has it that the coffee tree was discovered in Ethiopia, specifically the region of Kaffa. From there, the coffee was brought via trade routes to Yemen and then to the rest of the world. There are still wild Arabica plants in these regions in Kaffa.

Facts:

Origin: WOTE, Yirgacheffe

Coffee type: Typica

Roast level (1-7): 5

Roast method: Slow roast

Altitude: 1000–2000 m

Quality: Strictly High Grown

Processing method: Washed

Harvest period: August–December

Region:

Yirgacheffe in Sidamo and Harar are the two major coffee regions in Ethiopia. Yirgacheffe are the mountainous highlands of Sidamo, with a nearly tropical climate that provides wonderful conditions for growing good coffee. Our Ethiopian Yirgacheffe comes from this region, from the plantation WOTE, which is known for its high-quality and flavorful coffee.

Flavor:

This coffee has a honey-like sweetness, with notes of apricot and peach, and a light citrus flavor. Perfect to finish off a meal with dessert – or on its own for sheer pleasure.

 

Mount Kenya

Mount Kenya Coffee of the World

About:

The brightest star on the coffee sky. Through hard work, precision, and fantastic conditions, coffee growers from Kenya made a name for themselves in the world of coffee. Coffee from Kenya is known for its excellent body – that feeling coffee gives in the mouth and on the tongue.

Facts:

Origin: Mount Kenya

Coffee type: Bourbon, Kent

Roast level (1-7): 5

Roast method: Slow roast

Altitude: 1800–2200 m

Quality: Strictly High Grown

Processing method: Washed

Harvest period: October–December

Region:

The highlands around Mount Kenya, 1800-2200 meters above sea level, where the volcanic and mineral-rich soil makes the conditions for coffee growing almost ideal. The demand for coffee from these regions is great on the world market, and despite the huge production, it can often be difficult to get hold of the best qualities.

Flavor:

Coffee of the World’s Mount Kenya has a good body, sweet-sour notes of blackcurrant and caramel, with aromas of chocolate and spices. A balanced coffee with a pure and sweet aftertaste.

 

Blå Java

Blå Java Coffee of the World

About:

In 1696, the Dutch began cultivating coffee on the island of Java in Indonesia. This type of coffee greatly contributed to making coffee popular as a beverage in the rest of the world, and eventually became known as “BLUE JAVA.”

Facts:

Origin: Blawan Estate, Iljen Mountains

Coffee type: Java Typica, USDA, Catimor

Roast level (1-7): 2

Roast method: Slow roast

Altitude: 900–1500 m

Quality: A/WP – Grade 1X

Processing method: Washed

Harvest period: June–September

Region:

There are coffee plantations all across the island. In eastern Java, there are four major state-owned plantations and one of these is Blawan in the Iljen Mountains (900-1500 meters above sea level), where we source our coffee beans. The coffee from this plantation is handpicked, washed, and sun-dried, and sets itself apart particularly when it comes to taste.

Flavor:

The coffee has the typical Java character – good body and nuanced aromas, while also giving a fresh and fruity taste experience and an elegant aftertaste. A perfect coffee anytime, anywhere.

 

Kalossi Blend

Kalossi Blend Coffee of the World

About:

Celebes Kalossi is the old colonial name for coffee from the region around the town of Kalossi on the island of Sulawesi in Indonesia.

Facts:

Origin: Celebes Kalossi (Sulawesi)

Brazil, Monsooned Malabar

Coffee type: Blend

Roast level (1-7): 5

Roast method: Drum roast

French roast

Flavor:

Typical of Kalossi is a dry, robust, somewhat wild, but still sweet and soft sherry-like character, with aromas of black tea and cinnamon. To get a fullness in the body, we have mixed in high-grown coffees from Brazil, as well as some Monsooned Malabar to give the coffee a distinct character. A French roasted, powerful, but balanced espresso with a certain acidity. Drink as pure espresso, in milk-based coffee drinks such as cappuccino and latte, or with a milder brandy. As a filter grind, it is also well-suited for French press or coffeemaker coffee.

 

Papua New Guinea

Papua New Guinea Coffee of the World

About:

Hidden Valley sounds a bit mysterious, as mysterious as Papua New Guinea and the island’s indigenous population. You can’t get closer to equator than this. Coffee from Papua New Guinea has various qualities with different flavor characteristics. The most interesting, which we use, comes from small coffee plantations, so-called ”coffee gardens.”

Facts:

Origin: Hidden Valley, Papua New Guinea

Coffee type: Typica, Bourbon

Roast level (1-7): 3

Roast method: Slow roast

Altitude: 900–1500 m

Quality: A/X

Processing method: Washed

Harvest period: June–September

Region:

Hidden Valley consists largely of small coffee plantations, which harvest the berries, remove the flesh, and wash them themselves, before they are sent to a central drying station that takes over the rest of the process. The coffee distinguishes itself from other types of coffee from regions around Indonesia, which have the same climatic conditions. This is due to a significant planting of cuttings from Jamaica Blue Mountains Typica coffee.

Flavor:

Coffee from Hidden Valley is fruity, with a delicate sweetness, pureness, and full body.

 

Baba Budan

Baba Budan Chikkamagaluru Coffee of the World

About:

An old legend describes the pilgrim Baba Budan, who during a trip to Mecca in the early 1600s arrived at Mokka in Yemen. There, he discovered a coffee tree. Due to the Arabs’ strict trade monopoly, he smuggled seven coffee beans he had picked from this tree across the border to India in his turban.

Facts:

Origin: Giri Hills, Chikkamagaluru, India

Coffee type: Kent and Cauwery

Roast level (1-7): 6

Altitude: 1500 m

Quality: Plantation AA

Processing method: Washed

Harvest period: October – November

Region:

In the Giri Hills in Chikkamagaluru, coffee bushes are grown in the shade of red oak and cedar trees, growing side by side with pepper plants. The region is extremely rich in minerals and nutrients, thanks to a network of small streams and rivers from the mountain slopes around Kemmannugundi. The region has a rich fauna with birds, flying squirrels, wild boars, and leopards.

Flavor:

A soft and balanced coffee with a delicate acidity and hints of nut and dark chocolate.

 

Monsooned Malabar

Moonsooned Malabar Coffee of the world

About:

The coffee Monsooned Malabar originated as a result of the long sea transports early in the Indian coffee’s history. The humidity in the cargo holds of the ships gave the coffee a unique character. The washed green coffee is today stored covered in warehouses without walls. There, the coffee is turned several times a day during the wet monsoon period – thereby producing a characteristic coffee like no other.

Facts:

Origin: Malabar, India

Coffee type: Kent and Cauwery

Roast level (1-7): 6

Altitude: 1000 – 1500 m

Quality: Monsooned Malabar AA

Processing method: Washed and monsooned

Harvest period: October –February

Region:

You never know what coffee from the different districts will be like until the monsooning has finished. We therefore look among the finished monsooned coffee types in some of the most famous coffee districts for monsooning in India: Karnataka, Kerala, and Tamil Nadu.

Flavor:

The coffee gives a powerful taste experience, a spiced flavor with wood tones, followed by a short aftertaste and almost no acidity.

 

Vil du dele artikkelen?