Like the Amazon rainforest, the Brazilian Cerrado is an ecoregion of superlatives and of fundamental importance for climate protection and the preservation of biodiversity. The tropical savanna stretches across more than two million square kilometers.

And last but not least, dozens of indigenous and local communities live in the Cerrado, whose livelihoods depend on an intact ecosystem. Traditionally, the inhabitants of the Cerrado use the resources of the forests and grasslands sustainably – something that cannot be said of the agricultural industry.

Costa Rica La Pastora Tarrazu is a popular coffee grown in the Tarrazu region, one of the most renowned growing areas in Costa Rica.
It is grown by the coffee cooperative Coope Tarrazú and offers a balanced taste with notes of hazelnut and milk chocolate.

A major coffee-producing country and the largest coffee producer in Central America. The country offers ideal conditions for coffee cultivation, including an optimal climate and nutrient-rich soils that are particularly well-suited for growing Arabica coffee beans.

Honduras as a coffee country:

Coffee cultivation:
Honduras is known for its coffee cultivation, especially in the highlands, where various Arabica varieties such as Typica, Bourbon, Catuai and Pacas are grown.

Flavor profile:
Coffee from Honduras is characterized by a strong, spicy taste with fruity and nutty notes, making it a popular coffee for connoisseurs.

Coffee beans:
The beans are known for their quality and are often referred to as "SHG coffees" (Strictly Hard Bean), which indicates their high quality and density.

Coffee beans from Nicaragua are considered particularly high-quality and are appreciated worldwide. The country offers ideal conditions for coffee cultivation, especially in regions like Jinotega and Matagalpa. The volcanic soils, tropical climate, and altitudes of up to 1,500 meters create a perfect environment for growing Arabica beans. Nicaraguan coffee is characterized by its complex flavor profile, often featuring notes of chocolate, caramel, and tropical fruits. Furthermore, the coffee is frequently grown sustainably and under fair trade conditions, which makes it especially popular with coffee lovers.

Coffee beans from Sumatra, an island in Indonesia, are known for their strong and earthy flavor. These beans, mostly of the Arabica variety, are often grown in the Aceh and Lintong regions. Sumatran coffee's unique taste comes from a special processing method called "Giling Basah" (wet hulling), in which the beans are hulled while still highly moist. This gives them a full-bodied aroma with notes of chocolate, tobacco, and spices. Sumatran coffee is often described as particularly rich and intense, ideal for lovers of strong roasts.

Coffee beans from Mexico are known worldwide for their mild and balanced aromas. The most famous growing regions are Chiapas, Oaxaca, and Veracruz, where the beans thrive in fertile, high-altitude soils. Mexican coffee, especially from Chiapas, is characterized by its delicate notes of chocolate, nuts, and a hint of citrus. Arabica beans from Mexico are often certified organic and produced under fair trade conditions, making them particularly appealing to environmentally conscious coffee lovers. Thanks to its harmonious and light flavor profile, Mexican coffee is a popular choice for everyday enjoyment.

Coffee beans from New Guinea, particularly Papua New Guinea, are renowned for their complex and vibrant aromas. The coffee is primarily cultivated in the highland regions, where the combination of fertile volcanic soil, high altitude, and a tropical climate creates ideal conditions for growing Arabica beans. New Guinea coffee is characterized by a rich diversity of flavors, often including notes of sweet fruits, caramel, chocolate, and sometimes floral nuances. The beans typically have a balanced acidity and a full, velvety mouthfeel. New Guinea coffee is an excellent choice for connoisseurs who appreciate complex and multifaceted flavors.

Coffee beans from El Salvador are known for their mild and balanced flavor. The country, which primarily produces Arabica beans, offers ideal conditions for coffee cultivation, especially in the volcanic mountain regions such as Santa Ana, Ahuachapán, and Sonsonate. El Salvadoran coffee is characterized by delicate aromas of chocolate, nuts, and red fruits, often accompanied by a soft, pleasant acidity. The coffee beans from this region have a full, rounded mouthfeel and are particularly popular with lovers of smooth, harmonious coffees. Thanks to its high-quality cultivation methods and unique flavor profile, El Salvadoran coffee is a highly regarded choice on the international market.

Ethiopian coffee beans are considered some of the best and most diverse in the world, as Ethiopia, the birthplace of coffee, has a long tradition of cultivation. The beans, predominantly Arabica, grow in various regions such as Yirgacheffe, Sidamo, and Harrar, each offering distinctive flavor profiles. Ethiopian coffee is known for its vibrant aromas and a floral, fruity note, often reminiscent of berries, citrus, and jasmine. Its delicate acidity and complex aroma make Ethiopian coffee particularly popular with coffee connoisseurs. It is frequently offered as a single-origin coffee to highlight the pure, unadulterated flavor nuances of these exceptional beans.

Rwandan coffee beans are renowned for their exceptional quality and vibrant flavor profile. The coffee is predominantly grown in high-altitude regions such as Gakenke and Nyamasheke, where the volcanic soils and temperate climate provide ideal conditions for cultivating Arabica beans. Rwandan coffee is characterized by a delicate, lively acidity and complex aromas, often including notes of berries, citrus, and floral nuances. The beans have a velvety mouthfeel and a balanced profile that is appreciated by coffee connoisseurs worldwide. Thanks to its unique flavor and dedicated, often sustainable, farming practices, Rwandan coffee has secured a prominent place in the international specialty coffee market.