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
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
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.