About Coffee
The village of Shakisso became the base for our week-long trip around the region. From Shakisso we headed to the mountains to find quality coffee with dry processing. In Guji, dry processing is the right choice because the local water contains a lot of mercury, which is a result of intensive gold mining.
"Specialty Coffee", in translation selection coffee , is produced only from coffee beans of the highest quality, growing in ideal climatic and geographical conditions. Their unique properties and taste usually reflect the quality and character of the soil in which they were grown, the so-called "terroir".
Our first meeting with farmer Linarco took place during our trip to Colombia. We regularly travelled abroad to pick up coffee at the place of origin and Colombia absolutely charmed us. The combinations that make up Colombian coffee in a cup are simply unique.
La Boheme Cafe has been working with Marcos Croce and Silvia Barreto since 2014. We were immediately drawn to the mission of this family farm: a sustainable economy from a social, economic and ecological point of view.
La Boheme Cafe has been working with this family farm since 2014, when Charles, the owner of our roaster, met Renard "Nayo" Ovalle Vides
They are also suitable for alternative preparation as single shot espressos, or are often used in espresso blends.
The fleshy part of the berry is removed before drying. This is called the washing process or wet process.
Coffee processing begins when the coffee cherries are picked and ends in our roastery. Every small change in the whole process can affect the final taste of the coffee. It also depends on the specific farmer who grew it and differs depending on the country in which it originated. It is affected by rain, humidity, sun...
As you all know, the two most common and commercially used types of coffee are Arabica and Coffea Canephora (Robusta).
