Coffee was introduced into this country during the period of German
domination of the last century. Initially the production was focused on
Arabica coffee from Jamaican plantations flourished very well in the
mountainous region in north-central dell'Adamawa. The coffee from
Cameroon we selected the eye presents a dark brown color. The cream
obtained by extraction with espresso method is very thick and dense
texture. Our selection is referred to characteristics corresponding to a
parameter of optimal sieve and a high classification of type GG,
besides the fact of having the processing of type "washed" and
non-natural, that make this coffee very delicious.
The image, inserted here, faithfully represents this coffee immediately after roasting took place at our plant craft.
Our
coffees have the important feature of using a roasting artisan-type,
where only the experience and you get a human control the selection of
the optimal level of roasting itself. The success of the roaster is in
fact the balance that you can not reach between time and temperature,
and who better than an experienced hand may be able to do this?
Notes on South American Coffee
The introduction of coffee 'in South America dates back to 1700, the work of Dutch and French colonies.
Then
the coffee beans' are stolen and transported to Brazil. Today the
coffee 'is grown in many countries of South America due to its climatic
conditions.
Their light body, simplicity and
sharp acidity distinguish the coffees produced in this growing region.
They are typically thought of as having bright flavors with a clean,
crisp finish.
