The coffee magazine Crema elected the Volcano blend as the winner of the Espresso test in its number 06/2021.
The experts wrote the following assessment:
“A blend of coffee between an arabica from Guatemala and a canephora from Rwanda. The degree of grind is quickly found and the espresso flows into a cup with a caramel-colored cream. A lively, understated citrus note starts off, followed by pleasant aromas of toast and dark chocolate. A balanced and full-bodied espresso that separates the classic from the modern ”.
WHAT IS CREMA MAGAZINE?
The professional magazine CREMA is an international reference in the world of coffee. As close as possible to new trends, the experts at CREMA Magazine are constantly testing and discovering new coffees from all over the world.
LA SEMEUSE VOLCANO BLEND
The La Semeuse Volcano blend made up of rare and precious terroirs: an Arabica from the “Pampojila” plantation in Guatemala and an exceptional specialty washed Robusta from Rwanda. The vigor of Robusta combines wonderfully with the liveliness of Arabica and gives the coffee a remarkable aromatic intensity with woody and chocolate notes. A coffee distinguished by its pronounced body.
SPECIALTY COFFEE BLEND? VOLCANO IS UNIQUE
Normally, we refrain from blending specialty coffees because we don’t want to mask their unique character. But when the association gives birth to such an exceptional blend, La Semeuse readily departs from this principle. The strength of the African Robusta from Rwanda goes wonderfully with the lightness of the Arabica from Guatemala. The result of this combination is a coffee with a remarkably intense aroma with notes of toast and chocolate.
PAMPOJILÁ ARABICA FROM GUATEMALA
The arabicas of Finca Pampojilá give a balanced and full-bodied coffee. Aromas of nectarine, Brazil nuts and hints of lemon are noticeable after roasting in La Semeuse. They are blended with washed Robusta beans from Rwanda to create the “Volcano” specialty coffee blend
La Finca Pampojilá was founded in 1850 by Manuel Díaz and his wife. For over 150 years, the farm has produced coffee in the beautiful mountains north of Lake Atitlán. For decades the finca has been known for its high quality coffee. In order to protect nature and the environment, Finca Pampojilá is a member of the Association of Private Natural Reserves of Guatemala. No less than 50% of the land of the finca is preserved tropical forests, which are not affected by the cultivation of coffee.
The arabicas of Finca Pampojilá give a balanced and full-bodied coffee. Aromas of nectarine, Brazil nuts and hints of lemon are noticeable after roasting in La Semeuse. They are blended with washed Robusta beans from Rwanda to create the “Volcano” specialty coffee blend.
SPECIALTY COFFEE FROM THE SOWING
Green coffees grown at high altitudes are harvested by hand. They are the result of meticulous work during harvesting, ripening and packaging. La Semeuse Specialty Coffees are resealable and have been made from kraft paper, without the use of aluminum.