EMBARK ON A JOURNEY TO DISCOVER
THE ORIGINS OF EACH COFFEE
MEETING THE PEOPLE AND THE PLACES
THAT MADE IT SO SPECIAL
A tribute to the capital of the coffee roasters
of the “third wave of coffee” in the USA.
A blend with a consistent aroma
and with round and well-balanced notes.
A tribute to the Swedish city that is the landmark
of the Northern Specialty Coffee scene.
A blend of fruity notes
characterized by a sweet aftertaste.
A tribute to the ancient Mayan city,
It is the cradle of chocolate.
A blend with a sweet and persistent profile
with marked notes of cocoa and caramel.
A seasonal blend with fruity notes,
ideal for not giving up coffee even in the summer.
It makes an excellent cold extract with Cold Drip Brew method.
BRASILE Dec Swiss Water
Roasted by Coffeel
Decaffeinated Arabica with the “Swiss Water” method:
green coffee is washed for 10 hours
in filtered water with activated carbon
which retains caffeine naturally.
COSTA RICA San Antonio
Roasted by Little Bean
Specialty coffee grown in the Leon Cortes region
within a development project which aims to raise
the quality of coffee providing more community services.
ETIOPIA Torea Village
Roasted by Little Bean
Specialty coffee grown in the Yirgacheffe region
from around 500 small producers that convey the crops
in the Torea Village station, specialized in natural processing.
COLOMBIA La Guamera
Roasted by Lot Zero
Specialty coffee from the Caldas region.
This Arabica processed with the “Honey” method
is the result of a special fertilization program
which gives it a particularly sweet profile.
INDONESIA – ASMAN ARIANTO
Roasted by Orso Laboratorio Caffè
A specialty coffee grown in the isle of Sumatra
by Delen Ali Gogo, a farmer that brings his coffee
to the Ribang Gayo Musara cooperative
where this coffee was washed.
PERU – MIEL DE LA SELVA
Roasted by Picapau
Specialty coffee produced in the natural reserve of Oxapampa
from the Yanesha of Tsachopen community
grown according to the permaculture techniques
and processed with the Honey method.
PERU – LA LIMA
Roasted by Nero Scuro
Micro-lot of specialty coffee cultivated
in a small plantation located at over 2000m
above sea level, here, Eduardo Campos grows
the Caturra and Bourbon varieties.
MYANMAR – NGU SHWE LI
Roasted by CaffèLab
This extraordinary Specialty coffee is grown in Myanmar,
a Southeastern Asia country formerly known as Burma
featuring notes of tropical fruits and good acidity.
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