Fournisseurs de Café vert

Découvrez les fermes de café de spécialité dans lesquelles nous plaçons toute notre confiance pour la qualité et l’exception du produit, vous pouvez nous contacter afin d’obtenir les données et procéder à votre négociation directe avec ces alliés, si vous le souhaitez, nous vous accompagnerons dans la suite.
Nous vous accompagnerons pour le suivi, l’obtention d’échantillons, et la garantie de recevoir en conformité, les produits sélectionnés dans vos installations.
Notre objectif est de transformer vos préoccupations en plaisir, et de vous permettre de pouvoir offrir à vos clients les meilleurs cafés du monde.

Ci-dessous un aperçu. Vous pouvez télécharger cette liste sous forme de fichier Excel et poursuivre vos sélections.
Nous ferons de notre mieux pour répondre à toutes vos demandes et obtenir votre entière satisfaction.

*Exportateur de café colombien enregistré #2813

Origin	Varietal	Farm	Altitude masl	Cupping Rate	Hectares	Cup
Huila-Pitalito	Bourbon rosado	Los Vientos	1.820	86	35	Bourbon Rosado is an exotic varietal, it has floral notes, pear, kiwi and passion fruit, with a very complex sweetness of panela, yellow and green fruits, combined with a juicy body, bright notes of acidity and prolonged residual sweetness with citrus notes and red pepper note of spice.
Huila-Acevedo	Bourbon rosado	El Viso	1.450	87	18	Bourbon Rosado is an exotic varietal, it has floral notes, pear, kiwi and passion fruit, with a very complex sweetness of panela, yellow and green fruits, combined with a juicy body, bright notes of acidity and prolonged residual sweetness with citrus notes and red pepper note of spice.
Huila-Acevedo	Bourbon sidra	El Viso	1.450	89	18	Bourbon Sidra is a very exotic varietal probably the most elegant and feminin coffee, fruty and floral, sweet mango, passion fruit and mandarina, malt, and white sugar, creamy body with elegant acidity. Little panela sweetness.
Huila-Acevedo	Catimori	El Viso	1.450	86	18	In the cup, light herbaceous notes, aroma of oats, low acidity, pronounced bitterness, full-bodied, very juicy and a fruity finish.
Huila-Acevedo	Castillo	El Viso	1.450	85	18	Castillo variety coffee, with notes of honey, cinnamon and yellow Fruits
Tolima-Libano	Bourbon Sidra	San Luis	1.600	86	20	Bourbon Sidra is a very exotic varietal probably the most elegant and feminin coffee, fruty and floral, slightly acid mango, passion fruit, malt, and white sugar, creamy body with elegant acidity. Little panela sweetness.
Tolima-Libano	Tipica	San Luis	1.600	88	20	Tipica is the father of all varietal probably the oldest in coffee history, masculin bitterness of chocolate with a beutifull orange confite sweetness, kind of fruty honey.
Tolima-Libano	Tabi	San Luis	1.600	86	20	It is a very fine and fruity coffee, delicate in fragrance. Its body is clean, with predominant notes of caramel, honey and vanilla on the palate accompanied by floral touches, and juicy sensation, depending on the benefit process carried out.
Tolima-Planadas	Castillo	Espana	1.640	86	45	Beutifull notes of black berry and raspberries, toasted hazelnut, aroma of cereal with low acidity and creamy body.
Tolima-Planadas	Geisha	Espana	1.640	903	45	The Geisha variety is the most dreamed of and desired in the world of coffee, because in addition to having achieved a high price at international auction, it has "the aroma of elegant fruit and a sweet flavor." As well as the sweet elegance of the well-ripened tangerine, lychee and the aroma of the jasmine flower with a final clarity and a bright flavor that can range from berry, citrus, mango, papaya, peach, pineapple and guava.
Tolima-Planadas	Marago	Espana	1.640	88	45	No more and no less than the volcanic soils tolimenses, to cultivate Maragogype, a clean cup full of flavors of chocolate and red fruits, a warm coffee on the palate, smooth and perfumed, a surprising coffee due to its extraordinary nuances. Limited production, coffee in high demand... so are the Pauillac wines.
Santander-Aratoca	Castillo	Pradera	1.640	87	140	The Castillo of Don Daza speaks for itself, he reaches a cupping rate of 89 points for the anaerobic controled fermentation, you get a licorish feeling red fruts, its like drinking a cardinal (white wine and cassis cream) but without alccol...
Santander-Aratoca	Geisha	Pradera	1.640	89	140	Precious Geisha offered by Don Daza, Natural, Honey or washed(our favorite) still the natural and honey process are so well controled at la Pradera, you feel the complex and atribute for another reason...Its purely organic, highly regenerative crop...Mr Daza know, and the one who knows...KNOWS
Santander-Aratoca	Wush wush	Pradera	1.640	88	140	The offer here is definitely particular, a naranjal Wush wush, sweet like honey with citric fruit like mandarin and orange on the palate. It worth visit the farm only for this tree...
Santander-Paramo	Caturra	El Arrayan	1.600	86	18	El Arrayan, Nicolas is part of the expert we love to work with, quality of his crop has no equal, el Arrayan specialty is Caturra and The Caturra we get from el Arrayan is definitely full of complex and nice fruty atributes that goes from red apple to sweet mango, passion fruit and hazelnuts.
Santander-Paramo	Geisha	La Laguna	1.640	88	18	La Laguna owner Mrs Adriana Beltran is an organic, tradicional crop from el paramo Santander that offers beutiful coffes, and the Geisha coming from her hands has nothing to be ashame of, beutifull body, jazmin and litchee sabor: Present!
Norte Valle de Cauca	Castillo	La Lupa	1.460	86	12	The Castillo tambo of the Valley of Cauca has its unic sweetness of panela. Beutifull notes of black fruits, cinnamon and toasted hazelnut. Low acidity and creamy body.

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Connecter

Connecter les acheteurs et les torréfacteurs avec nos agriculteurs...

Commerce direct

Café vert, torréfié, torréfacteurs... le commerce est sans intermédiaires...

Café Colombien

Parce que notre café est si unique.

Varietal

Tout comme il existe différents types de pommiers...

LEGADOS

Juan Nicolas Vargas Ribero +(57) – 310.200.97.32 Martha Ribero Juan Nicolas Vargas Ribero UNE CULTURE DIFFÉRENCIÉE Café de Santander, Café

CAFE DE SANTANDER, HACIENDA EL BOSQUE

Juan Nicolas Vargas Ribero +(57) – 310.200.97.32 Martha Ribero Juan Nicolas Vargas Ribero UNE CULTURE DIFFÉRENCIÉE Café de Santander, Café

CAFE DE HUILA, GESTION DE L’EXPORTATION

OFFRE EXPORT #0531 Café de Huila, Café d’origine FERME BUENAVISTA – JOSE JOAQUIN ORDOÑEZ Le projet coffee t+ank 01 Café

CAFE DE HUILA, LAS MORAS, GESTION DE L’EXPORTATION

OFFRE EXPORT #1206 Café de Huila, Café d’origine FERME LAS GARMAS – Fernando Rosero Fernando Rosero Le projet coffee t+ank

INSETTING

INSETTING EN AGROFORESTERIE POUR LE CAFE QU’EST-CE QU’INSETTING ? ET COMMENT ÇA MARCHE? INSETTING — Enseignement provenant de IPO (https://www.insettingplatform.com/an-insetting-story/)

CAPTURE DU CARBONE DANS LA BIOMASSE FORESTIÈRE

Le Projet coffee t+ank Une forêt c’est plus qu’un bouquet d’arbres … L’augmentation de la concentration de dioxyde de carbone

-6%

Pack Espresso

~~$272.000~~ $255.000

Región: Según la selección Cantidad: 340 Gr. 4 Unidades

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-6%

Pack de 4 Box

~~$272.000~~ $255.000

Región: Según la selección Cantidad: 340 Gr. 4 Unidades

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-4%

BOURBON ROSADO

~~$68.000~~ $65.000

Many consider Espresso as a bitter, strong and difficult drink, what we respond to these comments in Fraiche et Kaffe is that Espresso must be given the opportunity to captivate us. A well-prepared Espresso, with well-selected and well-roasted grains, has sweet characteristics, body like honey and shades that can go through chocolate, fruity, caramel flavors and much more. * SCAA definition. Espresso is a 1-1.5 oz drink. prepared with 7 – 9 grams of coffee through which treated water of 198 – 202 degrees Fahrenheit (88 – 92 C) has been forced at 9 – 10 atmospheres of pressure, and where the coffee grind is such that the extraction time It is about 20-30 seconds. Muchos consideran el Espresso como una bebida amarga, fuerte y difícil de tomar, lo que respondemos a estos comentarios en Fraiche et Kaffe es que al Espresso hay que darle la oportunidad de cautivarnos. Un Espresso bien preparado, con unos granos bien seleccionados y bien tostados, tiene características dulces, cuerpo como la miel y tonalidades que pueden pasar por los sabores achocolatados, afrutados, acaramelados y mucho más. * Definición SCAA. Espresso es una bebida de 1- 1.5 oz. preparada con 7 – 9 gramos de café a través del cual agua tratada de 198 – 202 grados Farenheit (88 – 92 C) ha sido forzada a 9 – 10 atmosferas de presión, y donde el molido del café es tal que el tiempo de extracción es de 20 – 30 segundos aproximadamente.

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-4%

ESPRESSO

~~$68.000~~ $65.000

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