Caffè a Casa

Fazenda Dutra is a family farm founded in the 1950s that has since won several quality awards. Full-bodied and dark-chocolatey with a touch of caramel and a sweet aroma. Organic.

Dark chocolate, caramel, nuts, brown sugar

A Brazilian decaf, decaffeinated with the carbonic (CO₂) natural process: sweet, malty, velvety and round with a hint of roast chestnut.

Sweet, malty, chestnut

Run by agronomist Luiz Paulo Dias Pereira, Fazenda IP grows mainly Yellow Bourbon. Intense milk chocolate with a tropical-fruit finish.

Milk chocolate, caramel, tropical fruit

Created for Caffè a Casa's 15th anniversary from Brazil Fazenda IP and Guatemala Los Volcanes: full-bodied, with toffee and honey, milk chocolate with hazelnut and raisins, caramel and a hint of blueberry.

Toffee, honey, milk chocolate, hazelnut, blueberry

The house blend of Brazilian, Costa Rican, Colombian and Indian beans: balanced, nutty and brittle-like with cocoa and a long aftertaste. For espresso machines, bean-to-cup and moka pot.

Cocoa, nuts, brittle

A medium-strength organic blend of Brazilian, Peruvian and Guatemalan beans: fruity at first, rounded off by sweet chocolate. Works for every method from espresso to cold brew.

Nutty, sweet, fruity

Colombian, Costa Rican and Guatemalan beans combined into an intense, full-bodied, balanced espresso with dark-chocolate notes.

Dark chocolate

A regional SHB (strictly hard bean) coffee from Tarrazú, home to Costa Rica's highest farms. Mild and creamy with a soft aroma and pronounced nutty notes.

Nutty, velvety, creamy

A certified organic rainforest farm founded in the 1940s and owned by the Lima family. Floral aroma, sweet and mild, recalling chestnuts and vanilla.

Chestnut, vanilla, floral

Sweet and mild, mostly berries and sour cherry, with a green-tea nuance in the finish. Organic; best as French press, hand filter or espresso.

Sour cherry, berries, green tea

Juicy and nutty with strong caramel notes and a mild, long finish. Grown on the fertile volcanic soils around Antigua's three active volcanoes; drum-roasted, for every brew method.

Hazelnut, almond, caramel

The Mierisch family has grown coffee in Nicaragua for over 100 years across 12 farms, investing in renewable energy and recycled water. Delicate, with milk chocolate and a hint of clementine.

Milk chocolate, clementine

An organic Eastern Highlands coffee reminiscent of dark chocolate with spicy notes and an intense finish. Best in French press, espresso or hand filter.

Dark chocolate, spice

Señora Onofre Martin, of Yanesha descent, is the third generation of coffee farmers in her family. An intense, rustic organic coffee with nuts, honey, dried fruit and a hint of tobacco.

Nuts, honey, dried fruit, tobacco

A washed Bourbon from the Sholi cooperative: sour-cherry aroma, strawberry, honeydew and marzipan, and a sweet aftertaste.

Sour cherry, strawberry, honeydew melon, marzipan