Café de finca

NOVELL
ESPRESSO PRODUCTS

Cafès Novell

WELCOME TO THE club CAFÉ DE FINCA!

A club created exclusively for lovers of speciality coffee, like you. Club Café de Finca consists of selecting micro batches of premium quality estate coffee and roasting it in small quantities so that you can enjoy it with optimum freshness. Are you joining

FRESH COFFEE A LA CARTE

Each coffee suggested by our Q Grader can be purchased in two different roasted types, each one is optimum for making espresso or preparing a filter coffee in all its possible varieties: V60, Chemex, Aeropress, etc. These single origin beans are roasted at their optimum yield curve and packaged in 250 g packets with a one-way valve to maintain all their qualities.

NEXT ROASTING DATE

BRAZIL CERRADO BOURBON
8 Aug 2019

Being a customer of Cafés Novell, and specifically the Café de Finca, allows you to place your order via email directly to Café de Finca division at our head office. We keep you regularly updated on our latest micro-batches, along with the roasting schedule. To receive more information, join the Café de Finca.

RECEIVE INFORMATION


    CONSULT PREVIOUS CAFÉS DE FINCA COFFEE

    PIRINEOS BOURBON ELITE

     

    ALTITUDE 1,480 m
    VARIETY Bourbon Elite
    PERIOD November to March
    PROCESS Washed and dried in the sun
    AROMA Floral
    FLAVOUR Cocoa and Vanilla
    BODY Medium
    ACIDITY Malic
    SAN MARCOS

     

    ALTITUDE 1,000 – 1,460m
    VARIETY Catuai and Caturra
    PERIOD November to March
    PROCESS Washed
    AROMA Honey notes
    FLAVOUR Fruity
    BODY Medium
    ACIDITY Phosphate
    SUMATRA MANDHELING

     

    ALTITUDE 800 – 1,600m
    VARIETY Catimor and Typica
    PERIOD June to December
    PROCESS Giling Basah, sun dried
    AROMA Freshly mown field
    FLAVOUR Chocolate, spice and wood
    BODY Full
    ACIDITY Low
    Kiambu

     

    ALTITUDE 1,500 – 1,700 m
    VARIETY SL28 and SL34
    PERIOD June, August and November, December
    PROCESS Washed and dried in the sun
    AROMA Fresh, citrus and spicy
    FLAVOUR Lemon, pepper and honey notes
    BODY Smooth
    ACIDITY Fine and shiny citrus
    SERRANO SUPERIOR

     

    ALTITUDE 1,000 – 1,300m
    VARIETY Bourbon and Caturra
    PERIOD September, December and January, March
    PROCESS Washed and dried by hand
    AROMA Tobacco, Cocoa and Chamomile
    FLAVOUR Notes of wood
    BODY Medium
    ACIDITY Smooth low lactic
    COLIBRÍ AZUL

     

    ALTITUDE 1,100 – 1,650m
    VARIETY Bourbon
    PERIOD November to January
    PROCESS Washed and dried in the sun
    AROMA Floral
    FLAVOUR Mature grapefruit and honey notes
    BODY Medium
    ACIDITY Sharp citrus
    ORGANIC HONEY

     

    ALTITUDE 1,450m
    VARIETY Bourbon and Catuaí
    PERIOD December to March
    PROCESS Honey
    AROMA Honey, flowers and butter
    FLAVOUR Calvados, honey and green apple
    BODY Light medium
    ACIDITY Lime citrus
    Yirgacheffe

     

    ALTITUDE 1,770 – 2,200 m
    VARIETY Arabica
    PERIOD October to January
    PROCESS Naturally dried
    AROMA Jasmine and floral tea
    FLAVOUR Mandarin, lemon and spices
    BODY Medium
    ACIDITY Smooth citrus
    KIGABAH

     

    ALTITUDE 1,520m
    VARIETY Typica and Arucia
    PERIOD March to August
    PROCESS Washed and polished
    AROMA Fruity
    FLAVOUR Sweet and fruity
    BODY Medium
    ACIDITY Smooth malic
    TARRAZÚ

     

    ALTITUDE 1.500 – 1.800 m
    VARIETY Caturra Catuai
    PERIOD November to March
    PROCESS Washed
    AROMA Floral with mango
    FLAVOUR Orange with Nutella
    BODY Medium
    ACIDITY Shiny citrus
    CARACOLILLO HUILA

     

    ALTITUDE 1,350 -1,800m
    VARIETY Caracolillo
    PERIOD September to December
    PROCESS Washed
    AROMA Vanilla and citrus
    FLAVOUR Honey and lemon
    BODY Medium
    ACIDITY Shiny Citrus
    Organic fruits of the forest

     

    ALTITUDE 1,400 – 1,800m
    VARIETY Typica and Caturra
    PERIOD December to February
    PROCESS Washed
    AROMA Sweet and citrus
    FLAVOUR Marzipan and sweet grapefruit
    BODY Medium
    ACIDITY Smooth citrus
    SERRANO SUPERIOR

     

    ALTITUDE 1,000 – 1,300m
    VARIETY Bourbon and Caturra
    PERIOD September, December and January, March
    PROCESS Washed and dried by hand
    AROMA Tobacco, Cocoa and Chamomile
    FLAVOUR Notes of wood
    BODY Medium
    ACIDITY Smooth low lactic
    KIGABAH

     

    ALTITUDE 1,520m
    VARIETY Typica and Arucia
    PERIOD March to August
    PROCESS Washed and polished
    AROMA Fruity
    FLAVOUR Sweet and fruity
    BODY Medium
    ACIDITY Smooth malic
    SAN MARCOS

     

    ALTITUDE 1,000 – 1,460m
    VARIETY Catuai and Caturra
    PERIOD November to March
    PROCESS Washed
    AROMA Honey notes
    FLAVOUR Fruity
    BODY Medium
    ACIDITY Phosphate
    COLIBRÍ AZUL

     

    ALTITUDE 1,100 – 1,650m
    VARIETY Bourbon
    PERIOD November to January
    PROCESS Washed and dried in the sun
    AROMA Floral
    FLAVOUR Mature grapefruit and honey notes
    BODY Medium
    ACIDITY Sharp citrus
    TARRAZÚ

     

    ALTITUDE 1.500 – 1.800 m
    VARIETY Caturra Catuai
    PERIOD November to March
    PROCESS Washed
    AROMA Floral with mango
    FLAVOUR Orange with Nutella
    BODY Medium
    ACIDITY Shiny citrus
    SUMATRA MANDHELING

     

    ALTITUDE 800 – 1,600m
    VARIETY Catimor and Typica
    PERIOD June to December
    PROCESS Giling Basah, sun dried
    AROMA Freshly mown field
    FLAVOUR Chocolate, spice and wood
    BODY Full
    ACIDITY Low
    ORGANIC HONEY

     

    ALTITUDE 1,450m
    VARIETY Bourbon and Catuaí
    PERIOD December to March
    PROCESS Honey
    AROMA Honey, flowers and butter
    FLAVOUR Calvados, honey and green apple
    BODY Light medium
    ACIDITY Lime citrus
    CARACOLILLO HUILA

     

    ALTITUDE 1,350 -1,800m
    VARIETY Caracolillo
    PERIOD September to December
    PROCESS Washed
    AROMA Vanilla and citrus
    FLAVOUR Honey and lemon
    BODY Medium
    ACIDITY Shiny Citrus
    Kiambu

     

    ALTITUDE 1,500 – 1,700 m
    VARIETY SL28 and SL34
    PERIOD June, August and November, December
    PROCESS Washed and dried in the sun
    AROMA Fresh, citrus and spicy
    FLAVOUR Lemon, pepper and honey notes
    BODY Smooth
    ACIDITY Fine and shiny citrus
    Yirgacheffe

     

    ALTITUDE 1,770 – 2,200 m
    VARIETY Arabica
    PERIOD October to January
    PROCESS Naturally dried
    AROMA Jasmine and floral tea
    FLAVOUR Mandarin, lemon and spices
    BODY Medium
    ACIDITY Smooth citrus
    Organic fruits of the forest

     

    ALTITUDE 1,400 – 1,800m
    VARIETY Typica and Caturra
    PERIOD December to February
    PROCESS Washed
    AROMA Sweet and citrus
    FLAVOUR Marzipan and sweet grapefruit
    BODY Medium
    ACIDITY Smooth citrus
    Cafès Novell
    Thank you for your confidence!

    This project is only made possible with serious coffee lovers like you!

    La tienda solo está disponible para España.

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