Central America blend of washed coffees. This formula leaves an important taste of citrus acidity in the mouth, with a soft body, low caffeine , since the varieties used naturally contain little. Cream consistent in pressure machines.

Tell us what coffee maker you have, since each type of coffee maker needs a different thickness of ground.

* For coffee maker type "Melitta" the ground has to be very fine.

* For coffee type "Oroley " or thread, the ground must be thicker and put the coffee unpressed not to obstruct the showers.

* For coffee type "Express" household , the ground must be less fine than the last and lightly press the coffee.

1600m  Soft, dense, complex and balanced. With notes of spices, vegetables and ripe fruits. Intensely perfumed.

In the Sigri plantation of Waghi Valley, which was founded by the Carpenter family in 1969, the coffee grows at about 1600-1700 m altitude, and enjoys a cool and mild climate and good rainfall throughout the year. These microclimatic conditions are ideal for the growth of Arabica coffee, especially the ancient Typica variety and Arusha. In Sigri the harvest is done manually between the months of April and September, selecting the ripe grain at the correct point of sugars and acidity. This selected cherry is pulped on the same day with respectful methods for the environment. The whole fermentation process lasts about three days and the parchment is dried in the sun.

 Sigri A has a distinct family connection to Blue Mountain coffee from Jamaica.

Central America blend of washed coffees. This formula leaves an important taste of citrus acidity in the mouth, with a soft body, low caffeine , since the varieties used naturally contain little. Cream consistent in pressure machines.

1500-2100m Very smooth, spicy red fruit acidity, citrus aromas, chocolaty notes, caramelized and a long and intense aftertaste.