More about Kawa coffee beans :
- Variety100% Arabica
- DesignationPure Origin
- RoastingFrance (National Brands)
Roast Type - Medium
Aromatic group - Citrus
Specialty Coffee - Experimental
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.
Experimental Coffee : These are unusual coffees that stand out for their unique profiles, whether it be their great complexity or their extraordinary intensity. With a score above 89/100, prepare to be astonished!
Your Coffee’s ID Card
Each coffee is unique! Its terroir and specificities give it its identity.
- OriginColombia, Vallée del Cauca
- Altitude1500 meters
The result of the work of Diego Samuel Bermudez, this fruity little bomb with sweet accents comes straight from Finca El Paraiso, nestled at 1700 metres above sea level in El Tambo in the Cauca region of Colombia.
In a cup, you'll get intense notes of peach iced tea, apricot jam and passion fruit. A wonder in a filter, very easy to extract, a must try! Diego Samuel and his family have worked together to create a range of high quality coffees with unparalleled consistency. They focus on implementing new technologies in coffee production and their fermentation techniques are among the most advanced.
Great attention is also paid to recycling water and coffee pulp as fertilizer. Diego has also developed eco-responsible dryers that work on a condensation principle.
Kawa is a Parisian roaster of specialty coffees, co-created by Alexis Gagnaire, Q arabica grader and 2nd in the French roasting championships. The Kawa team selects from the best coffees in the world. Their obsession with detail is particularly evident in the experimental coffees. By working hand in hand with renowned coffee growers, Kawa shows the importance of fermentation in coffee. Today, Kawa works with coffee shops and companies in Paris and all over Europe, and their reputation even extends beyond the European borders. They are definitely part of this generation of third-wave roasters who want to work with a product that comes from a sustainable and traceable agriculture.