ARLO'S COFFEE - ORGANIC

All our coffees are pure Arabica specialty coffees. Their traceability allows in particular the control of their quality and their taste excellence but also to preserve both the environment and the producer, by ensuring the latter a decent remuneration. For our homemade recipe, we tasted several coffee combinations from different origins at length. We have thus succeeded in creating a coffee with aromas of caramel, hazelnuts and citrus fruits. It adapts to all extraction methods. Aromatic notes: "Natural notes of caramel, hazelnuts and citrus fruits" Coffee with little body, round in the mouth and slightly fruity. Information: Country: Honduras (60%) Region: La Paz Terroir: Marcala Species: Arabica Varieties: Ihcafe 90, Icatu, Catuai red Process: Washed Drying: Natural, in the sun Altitude: 1200 - 1700 m Harvest: December to March SCA score: 83/100 The COMSA cooperative in Honduras: This private company approaches coffee cultivation with an approach based on sustainability. The cooperative is geared towards supporting producers who wish to implement cutting-edge organic farming. Together, the cooperative and the farms are working towards a change in culture to move from conventional agriculture to organic agriculture around very strong environmental values. The 700 producers who make up this company regularly receive courses in coffee tasting and organic farming. The cooperative also subsidizes the education of children in the community in order to benefit future generations. Country: Peru (40%) Region: Amazonas Terroir: Palma Central Species: Arabica Varieties: Bourbon, Tabi, Typica and Caturra Process: Washed Drying: Patios Altitude: 2100 m Harvest: April to July SCA score: 84/100 The COOPAGRO cooperative of Palma Central in Peru: COOPAGRO Peru is a cooperative founded in 2016, with 264 producers dedicated to coffee cultivation. The main objective is to contribute to the development and well-being of all producers and their families in the Cajamarca region. The Terroir of Palma Central is located in the province of Jaén in the region of Cajamarca, in the far north of Peru, near the Ecuadorian border. Coffee producers often own plots of less than 2 hectares. The low volumes of coffee produced make it impossible to export coffee while remaining an independent producer. The producers therefore united around a cooperative to export. This coffee therefore brings together the productions of 6 coffee growers in the area, located at high altitude. Processed by the producers themselves, the coffee is then resold to the cooperative in parchments (coffee bean husk), then the cooperative carries out the peeling and the constitution of the batches.