Selection Line

Blaser Trading AG, Güterstrasse 4, CH-3001 Bern, Tel. +41 31 380 56 56, www.blasertrading.ch

Fragrance, Aroma○ spicy ● floral ● fruity

Flavour○ earthy ○ spicy ● chocolate ● floral ○ nutty ● fruity

Acidity● citric ○ acidic ● malic ○ tartaric

Aftertaste● caramelly ● toasty ○ spicy ○ woody

Tanzania Shangri-La Tanzania Arabica washed Peaberries, Shangri-La Estate

This incomparable coffee is produced on the southbound slopes of the well-known crater of the Ngorongoro Mountain, the highlands of the north of Tanzania. This very nutrient soil enables a sensory experience you will not forget.

TanzaniaNgorongoro crater, Mount Oldeani, KaratuShangri-La950 -1900 meter above sea levelvolcanic slope on the highlandsvolcanic12° to 26° C1000 ml per yearThe Shangri-La Estate pays attention to sustainable production including the conservation of all biota and wildlife.

ArabicaBourbon, Kentselective handpickingOctober to DecemberNovember to April11 PBfully washed60 kg

from light to medium roastDue to the screen size and the specific flavour profile, we recommend to use this coffee as a single origin.

The remarkable sweetness is balanced with a fruity acidity. Inten-se aromes of cranberries, chocolate and honey. Mellow mouth-feel.

TRACEABILITY Country Location Estate Average altitude Topography Soil type Temperature Humidity Particularities

COFFEE Botanical species Botanical variety Harvest methode Harvest time Export Screen size Preparation Bag size

ROASTING & DegreeBLENDING Blends

CUP & RemarksSENSORY

Intensity: Description:

Tanzania Shangri-La Tanzania Arabica washed Peaberries, Shangri-La Estate

Dodoma


Ecuador Rancho Tio EmilioEcuador Arabica Typica washed, Rancho Tio Emilio

Verena Blaser, from Switzerland, and her husband Henry Gaibor, invest a lot of time and passion into their coffees. A skillful and selective picking of the best cherries, followed by a fully washed preparation, results in a very sweet and delicate coffee.

EcuadorLa Perla, Nanegal, PichinchaFinca Maputo, lot Rancho Tio Emilio1300 meter above sea levelhilly misty forestvolcanic18° to 24° ChighThe Rancho Tio Emilio is a valued employer in the little village of La Perla. Each step of preparation is rigidly supervised.

ArabicaTypicaselective handpickingApril to AugustSeptember to November15 to 17fully washed50 kg


Intense flavor of sweet spices, caramel and apricot a delicate balanced cup, smooth and round.

Fragrance, Aroma● spicy ● floral ○ fruity

Flavour○ earthy ● spicy ● chocolate ● floral ● nutty ○ fruity

Acidity● citric ○ acidic ● malic ○ tartaric

Aftertaste○ caramelly ○ toasty ● spicy ○ woody






Ecuador Rancho Tio EmilioEcuador Typica washed, Rancho Tio Emilio

Quito



Flavour○ earthy ● spicy ○ chocolate ○ floral ● nutty ● fruity

Acidity● citric ● acidic ● malic ○ tartaric

Aftertaste● caramelly ○ toasty ○ spicy ○ woody

Ecuador Rancho Tio Emilio

Verena Blaser, from Switzerland, and her husband Henry Gaibor, invest a lot of time and passion into their coffees. A skillful and selective picking of the best cherries, followed by a special honey preparation, results in a very sweet and delicate coffee.

EcuadorLa Perla, Nanegal, PichinchaFinca Maputo, lot Rancho Tio Emilio1300 meter above sea levelhilly misty forest regionvolcanic18° to 24° ChighThe Rancho Tio Emilio is a valued employer in the little village of La Perla. Each step of preparation is rigidly supervised.

ArabicaTypicaselective handpickingApril to AugustSeptember to November15 to 17honey / pulped-natural50 kg


Intense flavor of fresh pineapple, walnut, molasse and butter caramel. Intense sweetness, viscous and lingering aftertaste.

Ecuador Arabica Typica honey prep., Rancho Tio Emilio






Ecuador Rancho Tio Emilio Ecuador Arabica Typica honey preperation, Tio Emilio

Quito


Ecuador Finca Maputo Ecuador Arabica Typica honey preparation, Finca Maputo

Verena Blaser, from Switzerland, and her husband Henry Gaibor, invest a lot of time and passion into their coffees. A skillful and selective picking of the best cherries, followed by a special honey preparation, results in a very sweet and delicate coffee.

EcuadorLa Perla, Nanegal, PichinchaFinca Maputo1300 meter above sea levelhilly misty forest regionvolcanic 18° to 24° Chigh

The Maputo farm is a valued employer in the little village of La Perla. Each step of preparation is rigidly supervised.

ArabicaTypicaselective handpickingApril to AugustSeptember to November15 to 17Honey50 kg

from light to medium roastDue to the screen size and the specific flavour profile, we reccommend to use this coffee as a single origin.

Intense flavor of fresh pineapple, walnut, molasse and butter caramel viscous, supple and lingering aftertaste.







Flavour○ earthy ● spicy ○ chocolate ○ floral ● nutty ● fruity

Acidity● citric ● acidic ● malic ○ tartaric


Ecuador Finca Maputo Ecuador Arabica Typica honey preparation, Finca Maputo

Quito







Honduras El PedregalArabica washed

Marvin Ely Lopez runs a small farm of 3 manzanas. The farm, located in the highlands of Copan produces a top quality coffee growing in the shade of big trees without chemi-cals.

HondurasEl Hichozal, CorquinFinca El Pedregal1350 meter above sea levelhilly and mountainsvolcanic ash17° to 21° C70%The farm takes special care of environmental resources and health care.

ArabicaCatuaiselective handpickingDecember to MarchFebruary to August16 to 18 washed69 kg

from medium to dark roast Due to the specific flavour profile, we reccommend to use this coffee as a single origin.

Remarkable flavour of roasted pine nuts, cedar wood and fresh dark bread. Moderate acidity, delicate mouthfeel and soft aftertaste.


Flavour● earthy ● spicy ● chocolate ○ floral ● nutty ● fruity

Acidity● citric ○ acidic ○ malic ○ tartaric

Aftertaste○ caramelly ● toasty ● spicy ○ woody

Honduras El PedregalArabica washed

Tegucigalpa







Ethiopia natural GujiArabica natural grade 1, Bagersh Sawiso Estate

Recently, the traditional coffee exporter Bagersh Pvt Inc. has started its own farm busi-ness. On Sawiso Estate, mainly subvarieties of the Arabica Typica are planted. Experi-enced workers only choose the ripest cherries in several picking rounds.

EthiopiaOromiya Region, Guji ZoneSawiso Estate1700 to 1800 meter above sea levelslopysandy - loam20° C1300 mm / year100% traceable to the farm

Arabicamainly subvarieties of Typicaselective handpickingOctober to Januaryfrom March to June15 to 18natural30 kg

from medium to dark roast Due to the specific flavour profile, we recommend to use this coffee as a single origin.

Intense flavour of ripe tropical fruit (pineapple, mango) and ripe berries meet spices as cinnamon. A hint on liquorice moderates the intense sweetness.

Fragrance, Aroma○ spicy ○ floral ● fruity

Flavour● spicy ● nutty ● chocolate ● fruity ● floral

Acidity● citric ● acidic ○ malic ○ tartaric


Addis AbebaEthiopia natural Guji Arabica natural grade 1, Bagersh Sawiso Estate







The family of Patricia Builes runs the farm La Hacienda Villa Clemencia since 45 years and has transmitted the knowledge of coffee production for generations. The Arabica Castillo were planted in 2012 and all plants are constantly monitored. This coffee impresses with its high uniformity and sweetness as well as the complex, good-structured acidity.

Colombia Maytama CastilloArabica honey preparation, Castillo

ColombiaRisaralda, Municipality of Santa Rosa de CabalLa Hacienda Villa Clemencia1650 meter above sea levelmountainous areavolcanic ash and loam20° C70%The coffee is grown and processed by using manual tech-niques and eco-friendly practices including tree planting with native species and the conservation of natural watersheds.

ArabicaCastilloselective handpickingNovember to Decemberfrom October / November15 to 18honey pulped-natural30 kg

from light to dark roastDue to the specific flavour profile, we recommend to use this coffee as a single origin.

Remarkable flavour of apple, blackberry and blue grapes. Com-plex and well-structured acidity, silky mouthfeel.


Flavour○ spicy ○ nutty ● chocolate ● fruity ● floral

Acidity● citric ○ acidic ● malic ● tartaric


Colombia Maytama CastilloArabica honey preparation, Castillo

Bogotá







Colombia Maytama MaragogypeArabica honey preparation, Maragogype

The family of Patricia Builes runs the farm La Hacienda Villa Clemencia since 45 years and has transmitted the knowledge of coffee production for generations. The Arabica Marago-gype were planted in 2010 and all plants are constantly monitored. This coffee impresses with its intense body and shows remarkable flavours of different fruits and sweet spices

ColombiaRisaralda, Municipality of Santa Rosa de CabalLa Hacienda Villa Clemencia1650 meter above sea levelmountainous areavolcanic ash and loam20° C70%The coffee is grown and processed by using manual tech-niques and eco-friendly practices including tree planting with native species and the conservation of natural watersheds.

ArabicaMaragogypeselective handpickingNovember to Decemberfrom October / November19+honey pulped-natural30 kg

from light to dark roastDue to the specific flavour profile and bean size, we recommend to use this coffee as a single origin.

Remarkable flavour of marzipan, tropical fruits, stone fruits, ho-neydew melon, sweet spices. Intense body, smooth mouthfeel.


Flavour● spicy ● nutty ● chocolate ● fruity ● floral

Acidity● citric ● acidic ○ malic ○ tartaric


Arabica honey preparation, Maragogype

Colombia Maytama Maragogype

Bogotá

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