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Five coffee lines are available through CoffeIT for all tastes and consumer habits:
- Bar - Espresso Coffee
The classic, professional line of coffee destinated to be served as espresso coffee in coffee shops, restaurants, bars.
- Flavored Coffee
Fine arabica blends married with amazing flavors that give addictional color to your taste.
- Ground Coffee
For distribution across a supermarket chain; perfect for use at home.
- Single Dose Coffee - POD and Capsules
For people who love Italian espresso coffee and want to brew it quickly, in the office as well as at home.
- Instant - Soluble Coffee
For people who want to have premium quality coffee without the need of professional machines.
Where do our coffees come from?
Our blends are created by using coffees from the following Countries:
Brazil
Brazil is the world's largest producer of coffee, and Brazilian coffee is a main component of almost all espresso blends.
There are many types of Brazilian coffee: Sul de Minos, Mogiana, Rio Minas, Cerrado,
Bahia (washed Arabica), Cohillon (Robusta).
Most requested type is Bourbon Santos, whose bean is grown in the Sul de Minos region. We use it a lot for our espresso blends.
This bean has a light body and mild flavor.
Colombia
Colombia is the world's second greatest producer, but first in quality.
Main production is washed Arabica.
Colombia coffee is usually heavy bodied, rich, and solid.
Grown in the foothills of the famous Andes mountains, Excelso is often considered 'The Perfect Coffee', thanks to its smooth, rounded and lightly acidic flavor.
Costa Rica
Currently the ninth or tenth world's largest coffee producer, Costa Rica is renowned for their very high quality.
Costa Rica coffee is from Arabica Coffea.
It is a great all-around coffee with good balance, snappy acidity, full bodied, with a hint of spice, and nutty overtones.
Ecuador
Both Arabica and Robusta coffees are grown in Ecuador.
Arabica coffee is characterized by medium body and pretty sharp acidity.
Ethiopia
Ethiopia produces some of the most unique coffees in the world.
The three main regions where Ethiopia coffee beans originate are Harrar, Ghimbi, and Sidamo (Yirgacheffe).
Harrar coffee has a strong dry edge, winy to fruit like acidity, rich aroma, and a heavy body.
Ghimbi coffee is more balanced, heavier, with a longer lasting body.
Yirgacheffee coffee, or Sidamo, is the most favored coffee and it is more mild, fruitlike, and aromatic.
Guatemala
Guatemala produces both washed Arabica and Robusta coffee. Arabica types are Bourbon, Tipica, Maragogype, Coban, Antigua, and Amatitlan.
They are high quality coffee, well balanced, with a distinctive fruity, light acidic flavour.
Indonesia
Indonesian coffee is widely considered to be the most organic coffee on earth, and has long been considered to be among the worlds best. Both Arabica and Robusta are produced. Best quality is Mandheling.
Indonesian coffees are known for their combination of good acidity, medium body, sweet taste and aroma.
Jamaica
Jamaican coffee is recognized as one of the highest quality and highest priced coffees (up to 20 times other coffee) in the world.
There are only 17 coffee farms in Jamaica, and only one of them is located in the famous Blue Mountain area.
Jamaican Coffee has great balance: full body, sparkling aroma with bright acidity, and a flavor silky smooth and slightly sweet.
Kenya
Kenyan coffee is considered one of the world's best, and it competes successfully with the Latin-American crops.
Kenyan coffee is complex, renowned for its balance and bright acidity, combined with remarkable sweetness, and a distintive dry, winy aftertaste. It presents interesting fruit and spicy flavors.
Nicaragua
Nicaragua cultivates only Arabic.
Good Nicaraguan coffees have good balance, great body, and clean flavor.
India
Indian coffee is one of the most distinctive and easily recognizable coffees that is grown in the world today.
Indian coffee is typically mild and not too acidic; it possesses an exotic full-bodied taste, and a fine aroma.
Puerto Rico
Not so much publicized, Puerto Rico coffee is considered among the finest in the world.
Puerto Rican coffee is naturally mild and fruity, rich and full-bodied with a fully developed coffee taste.
Venezuela
Venezuelan coffee is excellent 100 % Arabica, and represents a vital part of local culture.
It is sweet, remarkably low in acid, delicate, with a full body and a mellow rich flavor.
Yemen
The coffee often called 'mocha' is grown in the mountains of Yemen.
Yemen coffee is a fruity, spicy, wild tasting coffee.
Santo Domingo
Coffee from the Dominican Republic is called Santo Domingo.
Santo Domingo coffee is known for its full body, low acidity, and it is rich of different flavors.
Tanzania
The Tanzanian coffee is famous for its unique taste and highly valued on the international market. It is very similar in characteristics to Kenyan coffee.
Tanzanian coffee is bright and rich with a delicate acidity, with intense character.
New York Times called it the "Cabernet of Coffee".
Why just these Countries, and not others? What these coffees have so special?
Answering your questions is not easy, as these choices, distilled over past 60 years in the coffee business, have become part of our secret formula.
Anyhow, no matter why these coffe and not others, visit our coffee pages, and contact us at info@coffeeit.com if you need any further details.
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