Coffee
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- Cold Brew: It is extracted directly into cold water and the preparation can last up to 24 hours. Its taste is fruity and has less acidity than classic coffee.
- Arabica: It has a smoother and sweeter taste, with notes of chocolate and sugar. It has increased acidity and an aromatic spectrum that often displays notes of fruit, flowers, and cocoa. It contains less caffeine than Robusta.
- Single Origin: This is the variety of coffee that comes from a specific geographical region
- Blend: It contains both Arabica and Robusta varieties.
- Robusta: It gives strong bitter notes and earthy aromas, such as those of wet soil and wood. It contains more caffeine than Arabica.
- Brazil: Mild variety with flavors of nuts, chocolate, and low acidity.
- Ethiopia: Variety with unique acidity, ideal for natural processing. It features floral and citrus aromas.
- Guatemala: Variety with a rich body, spicy acidity, and flavors of nuts and chocolate.
- Colombia: Balanced variety, sweet, with notes of chocolate and caramel and medium acidity.
- Honduras: Variety with balanced body, medium acidity, and notes of chocolate and caramel.
- Costa Rica: Variety with a clean profile, medium body, flavors of tropical fruits, and bright acidity.
- El Salvador: Variety with a sweet character, mild body, and flavors of nuts and chocolate.
- Panama: Variety with aromatic Geisha (Gesha), floral and citrus notes, and exceptional complexity.
- Kenya: Variety with lively acidity, complex aroma, and notes of berries and wine.
- Peru: Variety with a clean profile and mild taste with notes of cocoa and fruit.
- Mexico: Variety with a smooth body, notes of chocolate and nuts, and medium acidity.