ARThé

    SALON DE THE

    OUR COFFEE

    COFFEE



    Coffee

    Espresso No. 3
    Origin and Plantation
    This excellent Espresso blend tops off our Espresso assortment and brings full strength and flavour into the cup. The particular strength of this espresso comes from the dry processing of the African Robusta, which enhances its light, earthy, wooden, distinctive taste. A soft Brazilian coffee harmoniously counterbalances this strong coffee.

    Character and Taste
    All coffee lovers of the Italian espresso have been waiting for this blend. Our Espresso No. 3 impresses by its full strength and flavour, which leaves a long and pleasant aftertaste. A 30 % portion of African Robusta used in this blend completes the aroma. Surprise friends and lovers of Italian coffee with this blend.

    French Blend
    Origin and Plantation
    Compared to coffees better known abroad, the French coffee blends have a distinctly different character. The portion of Robusta beans and the slightly longer roasting time result in a particularly spicy and, at the same time, velvety flavour that is similar to Espresso. Each kind of coffee is roasted separately and produces an individual aroma, which, therefore, contributes to a perfectly balanced final result: a pleasure for every coffee lover.

    Character and Taste
    Our French Blend has a noble richness and deep, complex, long-lasting aromas of hazelnut, chocolate and tropical timber. It is particularly suited for the French Café au Lait – This speciality is made from equal portions of strong, percolated coffee and milk and is served in a wide bowl (Bol) without a handle.

    Colombia Orgánico Kachalú
    Origin and Plantation
    In 1999, 14 coffee farmers started to collaborate by founding a cooperative to produce sustainable and eco-friendly coffee. Their goal: to maintain the habitat of the animals and avoid a contamination of the local water reserves. Their cooperation was called “Kachalù”, a word that they themselves interpreted as “Hope”. Their hope was and still is today that their Kachalu will continue being demanded even in a worldwide coffee crisis. The last coffee crisis caused many neighbouring farmers to leave their farms or cultivate tobacco instead. The Kachalù plantations are surrounded by rainforest, which is also the home of the endangered Andean Oak Tree. The climate here is warm and humid all year round.

    Character and Taste
    Even if you cannot literally taste the hope of the farmers in your cup, this coffee will still convince you of an exceptional quality. Considering that this coffee is from South America, it has a surprisingly strong, almost spicy-earthy character. The intensive sweetness of complex aromas from caramel to chocolate is rounded off by a sweet hint of fruits.

    Kenya “Kiundi”
    Origin and Plantation
    Our Kenyan coffee comes from the growing region Kiundi in the southern highlands. The Kenyan coffee mostly grows at an altitude between 1,500 and 2,100 meters. There are two crops per year. Since only the ripe coffee cherries are picked, the entire plantation can sometimes be harvested up to seven times – manually. Coffee lovers have a special preference for the aromatic top coffees from Kenya, featuring a fine acidity, an unusual berry-like fruitiness and full body. The first trees were brought from Ethiopia to Kenya in the 19th century. Today, coffee is cultivated on 1,300 large plantations and by 600,000 small producers in cooperatives.


    Character and Taste
    Our “Kenya Kiundi” is a top coffee with a full body. A first class coffee with a fruity chocolate aroma. In high-quality blends, Kenya “Kiundi” is to be found as an acidity carrier.


    Ethiopia Sidamo “Dream of Africa”
    Origin and Plantation
    The growing region Sidamo is located in the south of the country at the edge of the Ethiopian Highlands. As with other Ethiopian regions, coffee is cultivated in small peasant structures. Another well-known coffee region in Ethiopia is Harar, one of the highest growing regions worldwide. Ethiopia, the former Abyssinia, is known as the birthplace of coffee. Descendants of the oldest coffee plants were found in the Ethiopian Highlands. Today, the country is the biggest exporter of Arabica. Some 12 million Ethiopians earn their living by growing coffee on mostly small plantations.

    Character and Taste
    Ethiopian coffee is not easy to describe. The coffee lover experiences an impressive variety of tastes when drinking “Ethiopia Sidamo”. Its particularly the spicy, strong aroma is accompanied by a heavy chocolate fullness. A very rich body with a slightly flowery note contributes to this coffee’s richness.





    Colombia Swiss Water decaffeinated
    Origin and Plantation
    Our “Colombia Supremo” is cultivated and harvested in the growing region of “Huila” where it can freely grow in isolated, shady plantations far away from any foreign influence. The careful nurturing of the coffee cherries and the use of fresh, pure mountain water guarantee an absolute gourmet quality. “Ceiba” is the name of a tree that grows in the “Huila” region, a member of the sub-family of the woollen tree plants (Bombacoideae). These trees with large, palm-shaped leaves provide the necessary shade for the coffee
    plants.

    Character and Taste
    Our “Colombia Supremo” has a very impressive and fruity aroma. The combination of fine acidity and body, which is typical for Colombia, makes it an ideally balanced, gentle coffee. The genuine “Colombia Supremo” will inspire every coffee lover. The decaffeinated Colombia also impresses with a very expressive aroma and a full flavoured body.

    Ecuador Vilcabamba
    Origin and Plantation
    Vilcabamba, literally translated “The Valley of Sacred Trees”, is a small village in southern Ecuador with the fitting co-name “Valley of the Centenarians“. There is no other city in the western hemisphere where more people grow older than 100 years and are still healthy and fit. Whether this is due to the excellent climate or due to the “Agua de Oro”, the golden water, which can be found in this valley, has not yet been scientifically proven. There is no doubt, however, that speciality coffees are grown here at an altitude of 1,500 m. The ripe cherries are picked by hand and washed in clear mountain spring water after removing the pulp. Finally, they are dried in the sun.

    Character and Taste
    An enriching flavour, but not only for centenarians! This coffee already hints at its special quality with its full-bodied, expressive body and a fine chocolate note. The nippy, yet subtle tanginess and in particular the fresh, slightly fruity aromas should win over any coffee lover. Even though we cannot guarantee that this coffee will make you live longer, it will definitely be an indulgence for your taste buds.