Home » Caffèlab Specialty Coffees

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:

Finca San Joaquin

Region: Santa Ana
Variety: Red Bourbon
Growth height: 1553 mt
Harvest: Handpicking
Method: Honey
Taste: Balanced acidity in the aftertaste and sweet cup; aromas of tangerine and chocolate
Extraction methods: Espresso, Brewing, Moka

Nicaragua Finca Samaria - Microlotto 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

Guatemala - Finca El Zapote

SCA Points: 86
Region: Huehuetenango
Variety: Caturra
Growth height: 1700 mt
Harvest: Handpicking
Method: Washed, grown in shade
Taste: Balanced sweetness and acidity; aftertaste of yellow fruit, caramel and chocolate
Extraction methods: Espresso, Brewing, Moka

Guatemala - Finca El Pilar

SCA Points: 87
Region: Atitlan
Variety: Caturra, Bourbon, Typica
Growth height: 1500 – 1900 mt
Harvest: Handpicking
Method: Washed, grown in shade
Taste: Light body, balanced acidity; aftertaste of melon and sweet spices
Extraction methods: Espresso, Brewing, Moka

Panama - Hacienda La Esmeralda

Punteggio SCA: 87
Regione: Bouquete
Varietà: Red Catuai
Quota di coltivazione: 1100 – 1500 mt
Raccolta: Handpicking
Lavorazione: Lavato, coltivato in ombra
Assaggio: Acidità fruttata, corpo e dolcezza bilanciate e morbide; gusto di vaniglia, cioccolato, nocciola
Metodo di estrazione: Espresso, Brewing, Moka

Honduras - Las Capucas Bio / Organic

SCA points: 87
Region: Santa Rosa, Copan
Variety: Caturra, Catuai
Plantation height: 1600 mt
Harvest: Handpicking
Method: Lavato, asciugato al sole
Taste: Average body; fruity aroma of caramel and apple; clean aftertaste and balsamic notes
Extraction methods: Espresso, Brewing, Moka

Brasile - Fazenda Rainha

SCA Points: 87
Region: Bothelos, Minas Gerais
Variety: Yellow Bourbon
Plantation height: 1150 – 1350 mt
Harvest: Handpicking
Method: Pulped natural
Taste: Good and round body; balanced sweetness and acidity; aftertaste of caramel, nuts and chocolate biscuits.
Extraction methods: Espresso, Brewing, Moka

Salvador - Finca Santa Adelaida

SCA Points: 86,5
Region: Cordigliera El Balsamo, Municipio La Libertad
Variety: Red Bourbon
Plantation height: 900 – 1275 mt
Harvest: Handpicking
Method: Lavato, coltivato in ombra
Taste: full bodied; aftertaste of grapes, cocoa and marzipan. Aftertaste of red pepper.
Extraction methods: Brewing, Espresso, Moka

Data l´accuratissima selezione e la variabilità stagionale dei raccolti, questa linea offre dei prodotti sempre diversi in base al lotto di caffè selezionato e la sua qualità.  Dopo molte richieste, abbiamo inoltre sviluppato una miscela per espresso adatta a bar e ristoranti, ma anche per uso domestico, con il nome LAB100. Questa miscela composta da due tipologie di Arabica provenienti dal Sud America:

  • BRASILE, FAZENDA RAINHA, YELLOW BOURBON, PULPED NATURAL
  • EL SALVADOR, FINCA SANTA ADELAIDA, RED BOURBON, 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.

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