Product overview

Basic minimum or luxurious maximum — keeping these two incredibly delicious coffees on your coffee shelf every day? It’s up to you to decide, and meanwhile we’ll tell you why we fell in love with this combo set and why it’s a must-have.

Brazil Capadocia (250 g) — like Carnival in Rio, but just for your taste buds! In the aroma — deep notes of dark chocolate and cognac. On the palate — dried pear, cocoa beans, vanilla, and a touch of cognac vibe for the mood. The aftertaste — delicate vanilla with a warm finish. This arabica comes from Mantiqueira de Minas — a top Brazilian region where beans are grown at 1090–1280 m. Processing — natural anaerobic, meaning the beans fermented without oxygen access, and that’s exactly what gave the coffee its deep, rich profile.

The Capadocia farm belongs to Augusto Borges Ferreira — a fourth-generation coffee farmer. At one point he renamed the farm after the Turkish Cappadocia — because coffee, like a hot air balloon, opens new horizons.

It sounds like bossa nova and hits straight to the heart — softly, deeply, beautifully. So now it’s your turn to soar above the horizon, feel it all for yourself, and fall in love with Brazil Capadocia from the very first sip ;)

Honduras Caviflor (250 g) — a clean, berry profile with light bitterness and stable balance. This coffee is created for those who appreciate taste without unnecessary noise and rush. In the aroma — cherry and dark grape, in the taste — pear, cherry, grape, and a bit of caramel.

The beans are harvested in Matasano, a municipality in the La Paz department, near the Montes de los Ilamos reserve. The local plantations are located in mountainous terrain with clay-loam soils and a temperate climate. Coffee trees grow more slowly here due to less sunlight, but that’s exactly what allows them to develop a more intense flavor. Many of them grow in the shade of banana palms.

Matasano is part of the Marcala region, the first in Honduras to receive the geographical indication Café de Marcala. So, if we compare it to wine — this is already the coffee equivalent of Bordeaux, if you know what we mean ;)