TM "Jamero" presents various varieties of coffee of the type Arabica. This is Arabica from almost all countries that grow coffee. Fans of this drink have the opportunity by comparing different types of coffee to choose their own coffee. Mostly all countries have different climates, coffee grows at different heights, the grain processing culture is also different. But at the same time, coffee in each country is unique, unusual and has a slightly different taste, it is still the same favorite drink.
For the presentation of mono-arabic, we have chosen a unique package. A three-layer craft bag with a flat bottom stands well on any surface, easy to open, has a zip fastener for closing after opening and of course has an internal or external degassing valve.
Coffee Brazil Santos
Brazil is the largest country in the Earth’s coffee belt. The country provides 1/3 of the world coffee’s demand, supplying mainly Arabica. Thanks to modern technologies for growing and processing raw materials, Brazil produces relatively cheap, but quite tasty coffee. The most famous variety is the Brazilian Santos, whose grain is the world standard for grain quality. This variety is often used in coffee blends. As a monosort, Santos forms a fairly strong coffee infusion with a delicate aroma, a deep taste with a slight sourness.
Coffee Ethiopia Djimma
To the forest for ... coffee. This is possible only in the single country of the world - Ethiopia, where virgin coffee forests are still preserved and the locals collect most of the crop in them, calling it "forest". Expensive Arabica varieties are grown both on large plantations and on small farms.
The famous Ethiopian variety of Jimma belongs to the "garden". Despite the seemingly unattractive appearance of coffee beans, the drink has a velvety strong taste with noble bitterness and a light citrus sourness in the aftertaste. This variety of Ethiopian Arabica contains a fairly large amount of caffeine and stands out with a persistent thick aroma. Jimma goes well with milk.
Coffee Ethiopia Sidamo
Ethiopia is the country with the longest coffee history. Thanks to the ideal climatic conditions for growing coffee trees, the work of people who understand and have a fine sense of coffee, as well as the state control over the technology of production of Arabica, the country exports high-quality raw materials. The taste characteristics of Ethiopian coffee are very different, but all unique. Sidamo is a highland region, which is considered to be the center of the coffee industry. Here grows one of the softest and most tender varieties of Arabica. A drink made from beans of this variety has a velvety chocolate taste at the beginning and a little later it becomes denser and brighter, leaving a long caramel aftertaste. With any cooking method, Sidamo enjoys the taste and aroma of classic Arabica.
Peru is a country in which coffee traditions have a long history. Almost the entire territory of the country, both in climate and soil, is suitable for growing coffee beans, but the main crop is produced on the north of the country.
Coffee is grown by many farmers, so there is always a difference in tastes and grain sizes.
Coffee Peru has a wonderful taste, chocolate, tart, devoid of sourness.
We also roast caffeine-free Peruvian coffee - “Peru Decaffinated”.
Over 30,000 small farms grow coffee in Nicaragua. Coffee is collected and processed only by hand. Coffee plantations are often located in the shade of other trees, which gives the coffee beans a delicate taste. This coffee is characterized by a very moderate acidity, with a light floral aroma.
Honduras is a small country in Central America that occupies a major niche in the production of green coffee. The rich coffee history of Honduras has been pleasing coffee lovers for over a hundred years. The coffee we offer is marked SHG, which means grown at a height of over 1200m.
According to the taste characteristics, which are especially evident when steaming in a cup, you can highlight fruit velvet sourness and a dense body.
Coffee Colombia Supremo
Colombian coffee is recognized worldwide. The country ranks third after Brazil and Vietnam in terms of production and export of coffee beans, but it has no equal in the cultivation and export of high-quality coffee with excellent taste. Geography and climate, growing conditions and a high level of control have ensured the popularity and demand for raw materials throughout the world. Supremo - in translation from Spanish - magnificent. Large beautiful coffee beans will present a soft drink with a pronounced taste and rich memorable aroma. Colombian Arabica is great for making a coffee drink in many ways.
Coffee Costa Rica
The coffee industry in Costa Rica is one of the most developed in the world. The plantations of the country are total 400 million trees and only arabica. Growing Robusta has been banned since 1990. The temperature regime, which is characterized by sharp changes between fairly cool nights and hot days, does not allow beans to ripen quickly and makes its taste dense, saturated. The structure of the country's coffee business is subject to strict order and control. As a result, only high-quality coffee is exported. Costa Rican coffee is quite strong in appearance and fits like an invigorating morning coffee with a mild flavor and a wonderful aroma.
Coffee India Plantation
India is a mysterious country. There were some secrets and legends of the appearance of coffee plantations in these lands. Of the seven coffee beans brought by the pilgrim to their homeland, the country's great coffee story began. Today, India ranks sixth among the leading coffee producers and exports 80% of the crop. During the development of the coffee business, Indian breeders had to work hard to develop disease-resistant trees. As a result, farmers received a wide variety of Arabica. The main export is Arabica-India Plantation. The variety is processed in a wet way. From its beans a rather strong and aromatic drink with a weakly expressed acidity is obtained.
Uganda is a small African country for which coffee is a relatively young industry. But over the decades of growing coffee its unique varieties and methods of growing and processing green beans have formed here. The Uganda DRUGAR coffee variety is grown on the border with the Congo and is characterized by dry grain processing, which determines its peculiarity. On the palate there are wine and caramel notes with a hint of spices.
The Uganda Bugisu coffee is grown on the border with Kenya and is characterized by wet grain processing. The variety is very similar to Kenyan varieties, but has a characteristic bitterness. On the palate are citrus and caramel notes.
Coffee Ethiopia Yirgacheffe
Ethiopian Arabica is considered one of the best coffee in the world. A mild climate, sufficient humidity, organic soils, high altitude air contribute to the formation of excellent taste of coffee beans. Ethiopian coffee is organic by default, as fertilizers are prohibited in the country. In the center and south of Ethiopia, the Sidamo district is located, where at the height of 1600 meters the most famous and revered variety in the world is grown - Yirgacheffe. It is appreciated for its complex taste, expressive aroma and softness. Best of all, the average roast reveals the taste profile of grain. Such coffee is good for any brewing method.
Burundi is a small country in Central Africa. The successful location of the entire country on a mountain plateau and unique climatic conditions make it possible to cultivate coffee everywhere. Many small farms grow only Arabica without using any chemical fertilizers and modern technologies. Despite the difference in taste characteristics of the beans, all Burundian coffee is supplied to the world market under the general name Burundi and is of good quality. The coffee drink has a rich taste with a bright fruity pleasant sourness for which is appreciated by its lovers.