The Caffèlab product line was born in 2015 together with the online platform thanks to a group of experts who`s will was, and still is, to transmit their knowledge about the world of Specialty coffees. These are selected varieties which come from specific farms from all over the world and have an amount of points given by the SCA (Specialty Coffee Association), which is above 80.
Some of the Specialty Coffee of the Caffèlab line:
MYANMAR THE LADY - WOMEN COFFEE PROJECT
Region: Ywangan
Variety: Red Catuai
Growth height: 1350/1400 mt
Harvest: Handpicking
Method: Red Honey, Carbonic Maceration
Taste: Balanced acidity in the aftertaste and sweet cup; aromas of nougat, clementine and apple.
Extraction methods: Espresso, Brewing, Moka
NICARAGUA MICROLOT KAROLINA
Region: Nuova Segovia
Variety: Caturra
Growth height: 1320 – 1450 mt
Harvest: Handpicking
Method: Washed
Taste: Round body, sweet, balanced acidity; aftertaste of tropical fruits
Extraction methods: Espresso, Brewing, Moka
CHINA MENG MENG
SCA Points: 85
Region: Menglian Dai, Yunnan
Variety: Catimor P3/P4
Growth height: 1350/1420 mt
Harvest: Handpicking
Method: Natural, double fermentation
Taste: Balanced sweetness and acidity; aftertaste of tropical fruit, melon and green tea.
Extraction methods: Espresso, Brewing, Moka
INDIA RATNAGIRI - RAINFOREST ALLIANCE
SCA Points: 86,50
Region: Bababundangiri
Variety: Cavery
Growth height: 1280/1417 mt
Certification: Rainforest Alliance
Method: Extended Fermentation
Taste: Light body, balanced acidity; aftertaste of ananas, spices and lemon tea
Extraction methods: Espresso, Brewing, Moka
RWANDA CAFE DES MAMAS - WOMEN COFFEE PROJECT
SCA score: 84
Region: Gicumbi District, Northern Province
Variety: Red Bourbon; Peaberry
Growth height: 1450-1500 mt
Harvest: Handpicking
Process: Natural
Taste: aromas of red fruits and raisins prevail, sweet taste notes of wild berries and raw cane sugar. The body is creamy and well balanced.
Extraction Method: Espresso, Brewing, Moka
ETHIOPIA - ANA SORA
SCA points: 88
Region: Guji, Oromia
Variety: Heirloom
Plantation height: 1900-2350 asl
Harvest: Handpicking
Method: Natural, double fermentation
Taste: fruity and flowery notes, a marked sweetness that perfectly balances the complex acidity; aromas of black currant, cranberry jam, chamomile
Extraction methods: Espresso, Brewing, Moka
BRASILE - PANTANO
SCA Points: 84
Region: Cerrado Mineiro
Variety: Red Catuai IAC-144
Plantation height: 1080 mt
Harvest: Handpicking
Method: Natural
Taste: Good and round body; balanced sweetness and acidity; aftertaste of caramel, nuts and chocolate biscuits.
Extraction methods: Espresso, Brewing, Moka
COLOMBIA - SAN ALBERTO WOMEN COFFEE PROJECT
SCA Points: 84
Region: Norte de Santader
Variety: Colombia Castillo
Plantation height: 1600-1800 mt
Harvest: Handpicking
Method: Washed
Taste: full bodied; aftertaste of cream, tropical fruit and caramel.
Extraction methods: Brewing, Espresso, Moka
To create this Specialty and traceable coffee blend we started from a simple idea: the perfect cuisine is the one in which very few, yet qualitatively excellent ingredients are used and where each ingredient is fully perceptible by the palate.
Our question is: if the coffees used in a blend are of the highest quality, why mix too many, losing the uniqueness of their extraordinary aromatic notes? For this reason we have created a blend of only two Farm Coffees: carefully selected Arabicas of high altitude plantations, traceable and of the highest level.
- BRAZIL PANTANO: YELLOW BOURBON, PULPED NATURAL
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MEXICO FINCA MUXBAL: BOURBON, CATUAI, CATURRA, MUNDO NOVO, WASHED
For this blend we looked for the body of the typical Italian espresso, together with a complex roundness, sweetness and a structured acidity. This acidity is citric and malic acidity with a light chocolate aftertaste. The aromas are of biscuit, cinnamon, chocolate and red fruits. The very interesting fact is that these two Arabica coffees are geographically very far from each other although genetically very close: a yellow and a red bourbon.
FOR PROFESSIONALS
LAB 100 has been developed especially for coffee shops who want to serve a high quality, traceable blend which is recognisable and stays unvaried. This blend is thought for modern coffee shops who want to serve their clients not only a coffee but also an experience and a story. Please contact us if you are interested in having a professional offer.
