AccueilCoffee BeansAll Coffee Beans

En savoir plus sur ce café en grains Terres de Café :

This coffee bean 100% Arabica Bourbon of Colombia signed Terres de Café is from an exclusive Micro-Lot grown in the south of the department Huila. This washed coffee packaged in 250g bag received the second prize epicurean 2019. 

Key Facts

  • Designation
    Pure Origin
  • Origin
    Colombia
  • Roasting
    France (National Brands)

Roast Type - Medium+

  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
Pronounced acidity & terroir aromas
Pronounced bitterness & roasting aromas
Espresso or Filter: how to choose the right type of roast? Find the right roast

Aromatic group -  Rich & Sweet

Rich & Sweet
Dominant note
Rich & Sweet
Citrus
Secondary note
Citrus
Tasting notes :
  • Citrus
  • Black tea
  • Cane sugar
  • White flowers
N.B.: This is not a flavored coffee but notes noted during tasting
Red Berries Fermented Spices Woody Herb-like Floral Rich & sweet Citrus
How to choose my coffee’s aromatic group? Discover the flavour wheel
Aromatic Groups

Specialty Coffee -  Grand Cru 

Score ≥ 86

Specialty Coffee : Among the best coffees in the world, from a terroir with a history and traceability. They represent less than 10% of the world's production and are assessed by professional tasters. These are flawless coffees that offer us unique tasting notes.

pyramide cafe

Grand Cru Coffee :  These coffees are distinguished by their aromatic clarity and finesse. Rated over 86/100, they have a unique variety, an extraordinary aromatic profile, agroforestry cultivation and specific commitments from the coffee grower.

The higher the rating, the more surprising your coffee tasting experience will be.
Why does a high score guarantee a better cup result? Learn more

Your Coffee’s ID Card

Each coffee is unique! Its terroir and specificities give it its identity.

  • Origin
    Colombia, Huila
  • Process
    Washed
  • Variety
    Bourbon
  • Altitude
    1800 meters
En savoir plus Réduire

The 2019 Bourbon South Huila "batch" gives us a complex, pure and juicy cup with notes of flowers, tea and sweet citrus. A silky body supported by a wonderful mineral tension.

 

Borubon South Huila

The first coffee trees that landed in Colombia in the 19th century were Bourbons. They were cultivated until the 1960s, before the National Coffee Federation proposed new hybrid varieties, more productive and more resistant to diseases, but not necessarily more qualitative in cup. By the turn of the century, the cultivation of Bourbon had become anecdotal in the second largest Arabica producing country.
 
The Bourbon Project consists of aggregating a significant batch of Bourbons from several small producers in the same region, rewarding quality, encouraging the cultivation of noble varieties to obtain a great vintage worthy of our requirements at each harvest.

 

Coffee, a family business that endures... 

The history of Terres de Café goes back to 2009, when the first store was opened in the heart of the Marais district in Paris. The objective of the store was to allow coffee lovers to (re)discover and appreciate the taste of coffee. Today, this same objective is still valid and pushes Terres de Café to surpass itself to offer quality coffees.

For Christophe Servell, its founder, coffee is a real family story. Indeed, his parents and grandparents were already roasting, which gives him an experience and a know-how that he puts to good use in his company.

Terres de Café

Terres de Café

Terres de Café selects and roasts some of the most beautiful coffees in the world for the general public and professionals alike. They have a fine and contemporary vision of coffee, "à la française", based on their rich knowledge of coffee plantations, respect for the product, precision, freshness and taste.
Terres de Café considers coffee a sophisticated and high quality product, invoking intense pleasure with each cup.
Today, Terres de Café has 4 retail outlets in Paris and supplies top of the range coffee to 400 restaurants and businesses in the capital. It is now firmly rooted into the phenomenon of French "new wave coffee-roasters".