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The history of coffee is perhaps richer than the beverage itself. From the initial discovery to the eventual worldwide distribution, a heroic cast of characters has developed.

Coffee was first discovered in Northern Africa in an area we know today as Ethiopia. The most common legend refers to a goat herder by the name of Kaldi, who observed his goats dancing in a frenzy way after eating berries from a bush. Curious, Kaldi tried eating the berries himself. He quickly found himself dancing alongside his herd from the renewed energy the berries gave him. The news of this energy laden fruit quickly spread throughout the region.


Coffee beans are actually seeds of cherries. Coffee trees are grown in a subtropical climate between the tropic of Cancer and the tropic of Capricorn, up to 6000 feet above sea level. These names represent two imaginary "lines" that circle our globe approximately 23 degrees north and south of the equator. The red cherries are harvested by hand and it needs about 8000 beans for one kilo of coffee, which means that 4000 cherries have to be picked, as one cherry contains 2 beans. One coffee tree produces about 1 kilo of roasted coffee per year.


There are two main types of coffee: Arabica and Robusta.

Arabica is considered to be the Rolls Royce of coffees – the highest quality and most aromas. These beans contain about half of the caffeine as the Robusta. It is grown higher than 3000 ft above sea level.


Robusta is of less quality and less flavour but contains more caffeine than Arabica. The trees are more disease resistant and produce a higher yield. Mostly this type of coffee is used for low priced coffee, but it is also needed for espresso blends, as it produces the “crema” found on top of the espresso.

Arabica and Robusta are both 100% pure filter coffee. The height above sea level is the determining factor to the quality of these two types of coffee. The higher the altitude, the better is the quality, but the production decreases.



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