The original coffees we use in our blends
The secret is to find the right balance and combine the characteristics of the different coffees to find the perfect combination of crema, aroma, taste, acidity and bitterness.
At Flaronis, the blends used for our coffees are passed down from father to son, using mainly coffees from the following origins:
Arabica Brazil
Arabica BrazilIt is renowned for its very low acidity and smoothness. It is generally not very powerful (unless it is heavily roasted). It also has hints of nuts. This is a full-bodied coffee.
Arabica Colombia
It's smooth, round and very well balanced. You'll never get any sensation of bitterness or acidity. It has aromatic notes of cherry and cocoa, as well as honey and caramel.
Arabica Honduras
This is a good Arabica with a pleasant aroma and good acidity, but a slight lack of body. It is ideal for blending. The region lies to the west of Honduras, on the border with Guatemala.
Arabica Perou
It has good balance, fine acidity, moderate body and lovely notes of nuts, almonds and cocoa. This 'coffee' is a rediscovery, and one of the best in the world.
Arabica Guatemala
All Guatemalan beans have a spicy, chocolaty aroma. This Central American coffee produces a full-bodied, harmonious coffee. On the whole, Guatemalan coffee has a well-structured body and moderate acidity.
Robusta Vietnam
Robusta beans from Vietnam are reputed to be very high in caffeine, making them the perfect beverage when you want a tonic effect from your coffee. Robusta beans are also fairly bitter.
Arabica India
Indian coffee is generally mild and flavoursome, with little acidity.
Arabica Ethiopia
A complex coffee with fine, mild acidity and notes of chocolate, wine and spices. It is also fruity and floral.
