NOVELL
ESPRESSO PRODUCTS
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
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
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 |
Thank you for your confidence!
This project is only made possible with serious coffee lovers like you!
