Origins

DISCOVER CAFES VITORIA

Where our coffee beans are cultivated

COLOMBIA

Our coffee beans are grown in Huila, Cauca, Antiquia and Caldas regions. The variety caturra/Castillo is washed and produced at 1200/2000 meters of altitude. Caldas, along with Quindio and Risaralda is the main coffee producing area which is known for its abundant natural resources and the richness of water and biological species.

In 1995, The National Federation of Coffee Growers of Colombia, initiated a Special Coffee Program, which chose coffees valued by consumers for their consistent, verifiable and sustainable attributes that translate into better prices and greater well-being for producers.

Caldas has been a leader in Colombia in the production of specialty coffees. Motivated by the tendencies towards differentiation, the quality of coffee, the social and environmental responsibility of producers and consumers, the department has been identifying niches of coffees with special potential, in order to increase their production and commercialization.

HONDURAS

From MARCALA region with a denomination of origin of La Paz department. We work with cooperatives like COMSA with coffees between produced between 1200 and 1700 meters. The main varieties are: Typica, Bourbon, Caturra Catuai.

The coffee produced in Marcala is a complex coffee, perfumed, with a bright and lively acidity, a velvety soft body, exquisite citrus flavours of orange and peach; with a floral after taste, creating a vibrant drink on the palate.

ETHIOPIA

Ethiopia is the main place of origin of the Arabica coffee plant. Coffea Arabica has been growing wildly in the forests of the Southwest Highlands of the Kaffa and Buno districts of Ethiopia for thousands of years.

The washed Yirgacheffe is one of the best coffees grown in the highlands. It has good acidity, body and flavour. Many people love it because of its delicate, floral and tea-like characteristics. It is grown at an altitude of 1700 to 2200 meters.

Arabica variety heritage of varieties, washing and drying in the sun, floral aroma, sweet complex fruity, floral, lemon, great body, clean, sweet and soft.

PERU

A group of 50 small coffee producers from the Peruvian region of Chanchamayo joined in 1966 to form the La Florida Coffee Plantation Cooperative (CAC La Florida) in order to elude local intermediaries.

Their efforts have brought the much-needed education, infrastructure, credit and environmental restoration to this remote corner of the Peruvian jungle.

The Family Development Committee of CAC La Florida focuses on strengthening the participation of women in production activities. Empowering women to fully express their opinions within the cooperative is another step to achieve economic and social sustainability within family units.

BRAZIL

The main producer, Reinaldo, has its origins in the region of Galicia and comes from a family of farmers. The love for the land and the culture passed from generation to generation. From Galicia to Paraná, from Paraná to Cerrado Mineiro, Reinaldo found in this region the ideal conditions to grow coffee. A pioneer of DNA, the entrepreneurial spirit, the persistence to prosper and the long-term vision are its values.

The variety of coffee is ACAIÁ, which is processed naturally at an average altitude of 950 meters.

Acauã Armazéns Gerais Ltda in the region of Cerrado Mineiro is a producer of high-quality coffee recognized worldwide, the first «Designation of Origin» in Brazil, located in the northwest of the state of Minas Gerais. Having well-defined seasons – a hot, humid summer and a pleasantly dry winter – is a strong feature of the region. Coffee plantations are grown in areas with altitudes ranging from 800 to 1,300 meters, which results in high quality coffees with a unique identity.

Only the coffees cultivated within the officially delimited area that followed the production process defined by the Regulatory Council may have the Mineiro Cerrado Region – DO guaranteed by the Seal of Quality and Guaranteed Origin. The producing farms must be located within the area delimited by the Denomination of Origin at a minimum height of 800 meters, reaching up to 1,300 meters.

Coffea arabica is the official variety.

NICARAGUA

Beans are produced by small producers and certified organizations associated in cooperatives in the regions of Nueva Segovia, Jinotega and Matagalpa. The varieties that are being cultivated are Icatú, Parainema, java, Marsellesa, Costa Rica 95, Ethiosar, Catrenic, Catimor, Catuai, Paca and Caturra.

Most members grow coffee on 5 hectares or less and, where possible, also grow fruits and vegetables or keep livestock to feed their families and increase their income. Theses farms are located at altitudes between 600 and 1,100 m. The main washing and drying processes are carried out at the farm. The cooperative collects the coffee and then outsources s the final processing and export services. They commercialize the coffee themselves and have built a cupping laboratory to analyse and improve the quality of the coffee to meet the requirements of the buyers.

GUATEMALA

Fedecocagua – a cooperative of second degree since 1969.
Currently, 148 Cooperatives, Associative Rural Enterprises and other groups with a total of approximately 20,000 small coffee producers market their products through Fedecocagua and thus have access to the globalized market.

The objective is to reach in the Guatemalan coffee sector the position of the leading exporter among the small producers who grow the aromatic variety throughout the coffee range of the country.

PASTORAL OLD GENUINE (GAP): The preparation of this type of gold coffee is strict. The preparation of a production order with sieve 17 is carried out. If in this type of coffee GAP grain is transferred from the sieve 16 below, it is taken into account that it does not exceed 3%, otherwise the sorting table by size is verified.

Semi Hard-bean: For a well-mannered palate it is pleasant, because the acidity is more pronounced, with more aroma and better body, not as intense as a hard, nor as fine as the strictly hard, and it is harvested at 4,000-foot of altitude