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ESP KENYA Nyeri 1 kg Nyeri is situated 180 km north of Nairobi, halfway between the Aberdare Mountains and Mount Kenya, it is also the region where a elargest number of farmers work, where most of the farms are located above 1750 meters above sea level and it is one of the most prestigious coffee producing regions in the world. The small producers, whose characteristic feature is the use of shade in their crops, work properties ranging from one to 30 hectares. To date, the Kenyan coffee export system is constantly changing and in recent years has undergone positive changes, allowing producers to join together and collectively export their coffee in the name of MECOP, as well as allowing producers to embrace the traceability of their coffees.
MECOP is an association of small Kenyan producers led by David Maguta. MECOP works mainly in 3 producing regions: Nyeri, Embu and Kiambu with a dozen farmers. Each farmer has his own drying station with very high quality metal drying beds, Grain Pro bags, more precise equipment. The coffees are therefore dried on each farm and then David Maguta takes care of quality control, transport to a private processing company and all the export management to guarantee the traceability of each microlot.
Roast: Espresso
ESP KENYA Nyeri 0,5 kg Nyeri is situated 180 km north of Nairobi, halfway between the Aberdare Mountains and Mount Kenya, it is also the region where a elargest number of farmers work, where most of the farms are located above 1750 meters above sea level and it is one of the most prestigious coffee producing regions in the world. The small producers, whose characteristic feature is the use of shade in their crops, work properties ranging from one to 30 hectares. To date, the Kenyan coffee export system is constantly changing and in recent years has undergone positive changes, allowing producers to join together and collectively export their coffee in the name of MECOP, as well as allowing producers to embrace the traceability of their coffees.
MECOP is an association of small Kenyan producers led by David Maguta. MECOP works mainly in 3 producing regions: Nyeri, Embu and Kiambu with a dozen farmers. Each farmer has his own drying station with very high quality metal drying beds, Grain Pro bags, more precise equipment. The coffees are therefore dried on each farm and then David Maguta takes care of quality control, transport to a private processing company and all the export management to guarantee the traceability of each microlot.
Roast: Espresso
ESP KENYA Nyeri 0,25 kg Nyeri is situated 180 km north of Nairobi, halfway between the Aberdare Mountains and Mount Kenya, it is also the region where a elargest number of farmers work, where most of the farms are located above 1750 meters above sea level and it is one of the most prestigious coffee producing regions in the world. The small producers, whose characteristic feature is the use of shade in their crops, work properties ranging from one to 30 hectares. To date, the Kenyan coffee export system is constantly changing and in recent years has undergone positive changes, allowing producers to join together and collectively export their coffee in the name of MECOP, as well as allowing producers to embrace the traceability of their coffees.
MECOP is an association of small Kenyan producers led by David Maguta. MECOP works mainly in 3 producing regions: Nyeri, Embu and Kiambu with a dozen farmers. Each farmer has his own drying station with very high quality metal drying beds, Grain Pro bags, more precise equipment. The coffees are therefore dried on each farm and then David Maguta takes care of quality control, transport to a private processing company and all the export management to guarantee the traceability of each microlot.
Roast: Espresso
LR KENYA Nyeri 0,25 kg Nyeri is situated 180 km north of Nairobi, halfway between the Aberdare Mountains and Mount Kenya, it is also the region where a elargest number of farmers work, where most of the farms are located above 1750 meters above sea level and it is one of the most prestigious coffee producing regions in the world. The small producers, whose characteristic feature is the use of shade in their crops, work properties ranging from one to 30 hectares. To date, the Kenyan coffee export system is constantly changing and in recent years has undergone positive changes, allowing producers to join together and collectively export their coffee in the name of MECOP, as well as allowing producers to embrace the traceability of their coffees.
MECOP is an association of small Kenyan producers led by David Maguta. MECOP works mainly in 3 producing regions: Nyeri, Embu and Kiambu with a dozen farmers. Each farmer has his own drying station with very high quality metal drying beds, Grain Pro bags, more precise equipment. The coffees are therefore dried on each farm and then David Maguta takes care of quality control, transport to a private processing company and all the export management to guarantee the traceability of each microlot.
Roast: Light roast
LR KENYA Nyeri 0,5 kg Nyeri is situated 180 km north of Nairobi, halfway between the Aberdare Mountains and Mount Kenya, it is also the region where a elargest number of farmers work, where most of the farms are located above 1750 meters above sea level and it is one of the most prestigious coffee producing regions in the world. The small producers, whose characteristic feature is the use of shade in their crops, work properties ranging from one to 30 hectares. To date, the Kenyan coffee export system is constantly changing and in recent years has undergone positive changes, allowing producers to join together and collectively export their coffee in the name of MECOP, as well as allowing producers to embrace the traceability of their coffees.
MECOP is an association of small Kenyan producers led by David Maguta. MECOP works mainly in 3 producing regions: Nyeri, Embu and Kiambu with a dozen farmers. Each farmer has his own drying station with very high quality metal drying beds, Grain Pro bags, more precise equipment. The coffees are therefore dried on each farm and then David Maguta takes care of quality control, transport to a private processing company and all the export management to guarantee the traceability of each microlot.
Roast: Light roast
LR KENYA Nyeri 1 kg Nyeri is situated 180 km north of Nairobi, halfway between the Aberdare Mountains and Mount Kenya, it is also the region where a elargest number of farmers work, where most of the farms are located above 1750 meters above sea level and it is one of the most prestigious coffee producing regions in the world. The small producers, whose characteristic feature is the use of shade in their crops, work properties ranging from one to 30 hectares. To date, the Kenyan coffee export system is constantly changing and in recent years has undergone positive changes, allowing producers to join together and collectively export their coffee in the name of MECOP, as well as allowing producers to embrace the traceability of their coffees.
MECOP is an association of small Kenyan producers led by David Maguta. MECOP works mainly in 3 producing regions: Nyeri, Embu and Kiambu with a dozen farmers. Each farmer has his own drying station with very high quality metal drying beds, Grain Pro bags, more precise equipment. The coffees are therefore dried on each farm and then David Maguta takes care of quality control, transport to a private processing company and all the export management to guarantee the traceability of each microlot.
Roast: Light roast
ESP Guatemala, Finca Meste 0,25 kg Jose Miguel and his wife own a few small plots of land, but they take special care to monitor the ripeness of each parcel so they can harvest at the proper time. As the farm is accessible on horseback, Jose has set up his depulper at the farm, so that the coffee can be depulped after picking and then transported home for fermentation and washing. Jose is constantly working on perfecting his coffee crop and production method to produce coffee with even higher quality. Roast: espresso
ESP Guatemala, Finca Meste 0,5 kg Jose Miguel and his wife own a few small plots of land, but they take special care to monitor the ripeness of each parcel so they can harvest at the proper time. As the farm is accessible on horseback, Jose has set up his depulper at the farm, so that the coffee can be depulped after picking and then transported home for fermentation and washing. Jose is constantly working on perfecting his coffee crop and production method to produce coffee with even higher quality. Roast: espresso
ESP Guatemala, Finca Meste 1 kg Jose Miguel and his wife own a few small plots of land, but they take special care to monitor the ripeness of each parcel so they can harvest at the proper time. As the farm is accessible on horseback, Jose has set up his depulper at the farm, so that the coffee can be depulped after picking and then transported home for fermentation and washing. Jose is constantly working on perfecting his coffee crop and production method to produce coffee with even higher quality. Roast: espresso
LR Guatemala, Finca Meste 0,25 kg Jose Miguel and his wife own a few small plots of land, but they take special care to monitor the ripeness of each parcel so they can harvest at the proper time. As the farm is accessible on horseback, Jose has set up his depulper at the farm, so that the coffee can be depulped after picking and then transported home for fermentation and washing. Jose is constantly working on perfecting his coffee crop and production method to produce coffee with even higher quality. Roast: light roast
LR Guatemala, Finca Meste 0,5 kg Jose Miguel and his wife own a few small plots of land, but they take special care to monitor the ripeness of each parcel so they can harvest at the proper time. As the farm is accessible on horseback, Jose has set up his depulper at the farm, so that the coffee can be depulped after picking and then transported home for fermentation and washing. Jose is constantly working on perfecting his coffee crop and production method to produce coffee with even higher quality. Roast: light roast
LR Guatemala, Finca Meste 1 kg Jose Miguel and his wife own a few small plots of land, but they take special care to monitor the ripeness of each parcel so they can harvest at the proper time. As the farm is accessible on horseback, Jose has set up his depulper at the farm, so that the coffee can be depulped after picking and then transported home for fermentation and washing. Jose is constantly working on perfecting his coffee crop and production method to produce coffee with even higher quality. Roast: light roast
LR DECAF COLOMBIA Chévere 0,25kg This coffee, from the Huila terroir, is a blend of varieties growing between 1400 and 2000 masl. Huila has two harvests, the main one from March to June and the fly crop from October to November. This way, we can always deliver fresh coffee to your door.

The coffee is decaffeinated using a natural solvent called ethyl acetate, which is made from sugar cane. It is an extraction method that preserves all the aromatic molecules of the coffee. And this decaffeinated coffee contains 20 times less ethyl acetate than a banana peel!

Cauca is known for coffee production around east and central micro-regions on the mountains and close to Popayan city. The highlands of Cauca are suitable for the production of quality coffee from the high altitude and proximity to the equator and the surrounding mountains which protect the coffee from the humidity of the Pacific and the southern trade winds. The result is therefore a stable climate all year round with rich volcanic soil.
Roast: Light roast
LR DECAF COLOMBIA Chévere 0,5kg This coffee, from the Huila terroir, is a blend of varieties growing between 1400 and 2000 masl. Huila has two harvests, the main one from March to June and the fly crop from October to November. This way, we can always deliver fresh coffee to your door.

The coffee is decaffeinated using a natural solvent called ethyl acetate, which is made from sugar cane. It is an extraction method that preserves all the aromatic molecules of the coffee. And this decaffeinated coffee contains 20 times less ethyl acetate than a banana peel!

Cauca is known for coffee production around east and central micro-regions on the mountains and close to Popayan city. The highlands of Cauca are suitable for the production of quality coffee from the high altitude and proximity to the equator and the surrounding mountains which protect the coffee from the humidity of the Pacific and the southern trade winds. The result is therefore a stable climate all year round with rich volcanic soil.
Roast: Light roast
ESP DECAF COLOMBIA Chévere 0,25kg This coffee, from the Huila terroir, is a blend of varieties growing between 1400 and 2000 masl. Huila has two harvests, the main one from March to June and the fly crop from October to November. This way, we can always deliver fresh coffee to your door.

The coffee is decaffeinated using a natural solvent called ethyl acetate, which is made from sugar cane. It is an extraction method that preserves all the aromatic molecules of the coffee. And this decaffeinated coffee contains 20 times less ethyl acetate than a banana peel!

Cauca is known for coffee production around east and central micro-regions on the mountains and close to Popayan city. The highlands of Cauca are suitable for the production of quality coffee from the high altitude and proximity to the equator and the surrounding mountains which protect the coffee from the humidity of the Pacific and the southern trade winds. The result is therefore a stable climate all year round with rich volcanic soil.
Roast: Espresso
ESP DECAF COLOMBIA Chévere 0,5kg This coffee, from the Huila terroir, is a blend of varieties growing between 1400 and 2000 masl. Huila has two harvests, the main one from March to June and the fly crop from October to November. This way, we can always deliver fresh coffee to your door.

The coffee is decaffeinated using a natural solvent called ethyl acetate, which is made from sugar cane. It is an extraction method that preserves all the aromatic molecules of the coffee. And this decaffeinated coffee contains 20 times less ethyl acetate than a banana peel!

Cauca is known for coffee production around east and central micro-regions on the mountains and close to Popayan city. The highlands of Cauca are suitable for the production of quality coffee from the high altitude and proximity to the equator and the surrounding mountains which protect the coffee from the humidity of the Pacific and the southern trade winds. The result is therefore a stable climate all year round with rich volcanic soil.
Roast: Espresso
Crema COLOMBIA La Guamera 0,25kg The coffee tradition of Colombia has led the La Meseta family for more than 35 years in creating a beautiful plantation for soft coffee, blended with the richest flavours and aromas that the Colombian mountains can provide.

Participation in the Good Agricultural Practices or the GAP programme has helped the Hacienda La Guamera together with a group of neighbouring farms to hold the coffee certification processes in high regard to show customers a community that seeks responsible coffee production and pure tastes.
Roast: Caffe Crema
ESP COLOMBIA Hacienda La Guamera 0,25kg The coffee tradition of Colombia has led the La Meseta family for more than 35 years in creating a beautiful plantation for soft coffee, blended with the richest flavours and aromas that the Colombian mountains can provide.

Participation in the Good Agricultural Practices or the GAP programme has helped the Hacienda La Guamera together with a group of neighbouring farms to hold the coffee certification processes in high regard to show customers a community that seeks responsible coffee production and pure tastes.
Roast: Espresso
LR COLOMBIA Hacienda La Guamera 0,25kg The coffee tradition of Colombia has led the La Meseta family for more than 35 years in creating a beautiful plantation for soft coffee, blended with the richest flavours and aromas that the Colombian mountains can provide.

Participation in the Good Agricultural Practices or the GAP programme has helped the Hacienda La Guamera together with a group of neighbouring farms to hold the coffee certification processes in high regard to show customers a community that seeks responsible coffee production and pure tastes.
Roast: Light roast
You win:
13%
ESP FOUR 4 x 250g Add to cart Info
ESP FOUR 4 x 250g Espresso No3
This is a special blend created by Coffee People.
No3 has won several blind tastings internationally, first issue won us Swissotel best coffee prize already in 2010.
We have used production of small coffee farms, microlotes from Colombia and Guatemala, earmarks of excellent coffee tastes to create the smoothest Swiss style espresso. 

Colombia, Inga Aponte 
The farm of a local Native Colombian tribe is grown and harvested on the reservation by the local Inga tribe. Ingas represent one of the richest cultures in Colombia with their roots in the ancient Inka times. Ingas keep a close touch with the nearby tribes in the forests of Amazonas to carry on the ancient traditions while farming coffee. Coffee People has worked alongside with the tribe to help them take their production to a higher level and through this improve their economic welfare.

This coffee is honey process, which is an hybrid of natural and washed coffee. This method gives the coffee striking sweetness and good clarity with a medium-high acidity. 

Brazil, Cerrado Mineiro
The Cerrado Mineiro is recognised worldwide as a perfect environment for coffee development.

This particular coffee is a blend of different arabic varietals that have been balanced to create a taste that is full-bodied and sweet with lower acidity. From the start Linda has been the favourite of Nicolas Bellangé, the founder of the coffee cooperative; throughout years it has maintained its status due to its stable high quality and smooth sweetness that Brazilian coffees are known for. 

Mild hint of nuts mixed with slightly caramelized juicy peach.

Colombia, Limited Edition
Nicanor Valderrama is 27 years old, is a dentist and has been in the coffee growing business for the last 12 years.
His father bought a farm in Santander de Quilichao and gave him a small piece of land so Nicanor could produce his own coffee.

Nicanor is proud to say that the harvest from this year has been the most productive and with excellent quality. Only ripe cherries are picked and then fermented for 24 hours in mucilage.
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