Yirgacheffe. Huila. Oaxaca. Three words that evoke terroirs, altitudes, and distinct aromatic profiles. Understanding these origins is like learning to read a coffee as a driver reads a circuit.

Yirgacheffe: the birthplace of coffee

The Yirgacheffe region in Ethiopia is considered the birthplace of arabica coffee. At over 2000m altitude, the cherries develop slowly, concentrating their sugars and aromas. The result: floral notes of jasmine, bergamot, with a bright and elegant acidity.

Huila: the Colombian queen

The Huila department in Colombia produces some of the best coffees in the world. Volcanic soil, varied microclimates, ideal altitude between 1500 and 2000m. Huila coffees develop notes of caramel, nuts, and tropical fruits with a enveloping sweetness.

Oaxaca: the other Mexico

Oaxaca, in Mexico, is an underrated region that produces exceptional coffees. Grown by indigenous communities at surprising altitudes, these coffees offer chocolatey, spicy profiles with remarkable length on the palate.