La Boheme Cafe Catalogue 2008 En

Coffee 2008

Introduction La Bohéme Café is one of the first specialty and organic coffee roasting companies supplying the world’s highest quality single origin microlot, organic, decaf, fair trade and Cup of Excellence Arabica coffees and blends to Central and Eastern Europe and Russia. We create our award winning specialty coffee espresso blends using only premium ingredients. Together with our collection of exclusive Belgian hot chocolates and Harney and Sons gourmet teas, La Bohéme Café distributes its products to premium restaurants, cafés and luxurious hotels all over Central and Eastern Europe and Russia. Our company entered the European market five years ago and since then we have created an extensive portfolio that includes customers from world-class hotel chains, as well as small gourmet cafés and individual coffee and tea

Quality Our coffees are imported directly from the place of origin. We choose coffees awarded in prestigious competitions such as the Cup of Excellence, to ensure highest quality. All our coffees are hand-picked, hand-sorted 100% Arabica grown in mountain regions ideal for cultivation.

La Bohéme coffees are bought directly from the farmers for whom growing highest quality coffee is the top goal. Their annual labor is awarded in coffee competitions. Prior to buying our coffee we test hundreds of samples from various plantations all over the world. First, we sample roast small batches and create a specific roast profile for each coffee. Afterwards, all our coffees are individually roasted by our master roaster to reach their best taste potential. For espresso, we always blend after the roasting process itself.

lovers. Even though we supply the highest quality products and ingredients, we believe that everyone should be able to afford to enjoy these products regularly and for a reasonable price. The highest possible quality is our standard. To be able to offer our clients a complete coffee and tea program, we have partnered up with the world’s leading coffee companies, including Bunn drip coffee machines, Dalla Corte espresso machines, Mahlkoenig and Macap coffee grinders, Urnex cleaning supplies, Espresso Gear barista tools, Cona vacuum pots, Bodum french presses, among others. Products developed and manufactured by these companies allow our clients to achieve the highest possible quality in each cup. However, La Bohéme Café does not only focus on offering quality products. One of our priorities is to educate the professional and general market by organizing coffee seminars, free public coffee cuppings, free barista trainings and other educational activities. Last year we organized multiple training programs for baristas, bartenders and waiters from major gastronomy establishments.

Freshness One of the most important factors affecting the final cup´s quality is freshness. Our coffees are roasted and ground on demand, thus ensuring the perfect freshness. We guarantee to deliver our freshly roasted coffee to our customers within days from the day of roasting.

La Bohéme Café offers single origin Arabicas alongside breakfast blends, decaffeinated coffees, organic coffees, exotic varieties and award winning espresso blends. If you are looking for anything we have not specifically mentioned, please do not hesitate to contact us.

So, if you’re looking for some of the highest quality coffees and teas in the world, you have come to the right place! Feel free to contact us directly for your coffee needs. We welcome you to tour our roasting facility and enjoy a coffee cupping with us.

Charles Fleer CEO President

Single Origin Coffee - Spring/Summer 2008 In La Bohéme Café we always strive to offer a different varieties and origins of coffee. Whether you like conventional, certified organic, Cup of Excellence or microlot coffees, we always provide our clients with the best quality coffee on the market. To ensure an optimal freshness we choose only current crops.

Colombia Supremo, Screen 18

Guatemala Antigua Las Nubes

The Tolimo Department of Colombia occupies a space in the western region of the country, in the fabled Andes mountain range. The southern part of this department consists of mountainous hillsides with excellent climactic and environmental conditions for the growth and production of mild coffee. Our Supremo 18 is the highest grade of Colombian coffee rigorously picked, classified, and screened to ensure unrivaled quality of bean. It is grown at an altitude between 1,700 and 1,950 meters and is hand-harvested between March and June. It produces a mild cup, with average acidity and body, and a taste of cherry ferment.

Experience one of the world´s finest coffees directly from origin. Las Nubes SHB coffee is shade grown in volcanic soils, hand selected, and carefully processed at each step along the way to your cup. In 1875, eadweard Muybridge immortalized the coffee estate of Las Nubes in a series of evocative photographs. La Nubes estate was founded by William Nelson (USA 1816-1878), famed for his stamina and vision as commercial agent of the Panama Railroad Company, which crossed the isthmus. For over a century, Las Nubes has been meticulously managed by families who have helped forge the tradition of fine coffees in Guatemala. Annual Production: 5,000 bags Soil type: Franc / Sand Annual precipitation: 4,000 mm Shade Trees Species: Inga

Brazil Fazenda Lagoa In the heart of Minas Gerais, with its rolling mountains, lakes and rich farmland, lies the well known coffee growing region of Sul de Minas. The great-grandfather of the current owners established their first plantation, Fazenda Lagoa about 100 years ago. The original farmhouse still stands, with its wide verandah and courtyard surrounded by Jabuticaba fruit trees. Today, on the slopes of Serra do Pau D’Alho, Fazenda Lagoa coffee is produced at altitudes ranging from 950 to 1200 meters. Farm owner Marcelo Vieira is committed to offering high quality sustainable coffee and developing long-term relationships with clients. Fazenda Lagoa cups clean and lively, with hints of caramel. It is sweet, medium-bodied, and extremely well-balanced coffee.

Beginning of Harvest: November End of Harvest: February Relative Humidity: 85%

Sumatra Mandheling Takengon, region Aceh Our Mandheling coffee is produced in the Aceh region of Sumatra at altitudes of 750 to 1,500 meters. It is made from a selection of the best-pulped, sun-dried cherries cultivated by small farmers whose farms range in size from 1 to 2.5 hectares. The coffee is processed and selected by hand using traditional methods that give this coffee its herbal aroma, full, body, low acidity, and rich flavor. Farmers pulp their cherries at the farm and partially dry the mucilage on patios before sending the crop to millers to remove the parchment. Additional sorting and export preparation takes place in the city of Medan. Hand-picking is carried-out there to an exceptionally high level and export-grade fine Arabicas are prepared to virtually zero defect specialty grade. Our Sumatra is extremely heavy-bodied, with low acidity. It is rich and earthy, with herbal overtones.

Sumatra Lintong Decaf - 100 % Zero Defect Our Lintong Decaf coffee comes from the same plantation as the conventional version. After harvest and processing it goes through a CO2/O2 decaffeination process. This process is technically known as super critical fluid extraction. With the CO2 process, pre-steamed beans are soaked in a liquid bath of carbon dioxide at 73 to 300 atmospheres. After a thorough soaking, the pressure is reduced allowing the CO2 to evaporate, or the pressurized CO2 is run through either water or charcoal filters to remove the caffeine. The carbon dioxide is then used on another batch of beans. This same process can also be done with oxygen (O2). These liquids work better than water because they are kept in super critical state near the transition from liquid to gas so that they have the high diffusion of gas and the high density of a liquid. This process has the advantage that it avoids the use of potentially toxic solvents. Our Sumatra Lington Decaf retains its heavy body and low acidity. It is rich and earthy, with herbal overtones. When correctly roasted we found it extremely suitable for single origin decaf espresso.

Rwanda 100 % Bourbon Until recently, Rwandan coffee was rarely seen in the international market as either a specialty grade, or a low-end commercial coffee. There simply was not that much coffee produced in Rwanda, and political unrest in East Africa hindered the production of good exportable coffee. However, things have changed. Today Rwanda is the 9th largest producer of Arabica in Africa, with 500,000 small farms averaging less than 1 hectare each. Coffee is grown in the western part of the country and in the central area near the capital of Kigali. Our Rwandan coffee is 100% washed bourbon, grown in the western part of the country, just off the shores of Lake Kivu. It has a crisp acidity, a velvety body, and the deep undertones of a powerful red wine.

El Salvador Los Planes - Cup of Excellence #2 Sergio Ticas Reyes inherited Los Planes from his grandfather, José Onofre Ticas. In the beginning, Los Planes was grown with Típica varietal only. Sergio’s father, also named José Onofre Ticas, preserved this cultivar until 1996 when his son renovated the farm and planted with Bourbon and Pacamara varieties.

Ethiopia Yirgacheffe Ethiopian coffee is known by consumers as highland coffee because it is grown in the highland areas of the country. The finest Yirgacheffe possesses an intense floral aroma which is also noticeable in the cup. The washed Yirgacheffe is one of the best highland coffees in the world, containing both a fine acidity and a rich body. The Yirgacheffe region is well known for its high quality, wetprocessed coffee because there is a well-established linked structure that connects coffee farmers, processing-plant owners, governmental organizations and coffee-purchasing enterprises, all leading to effective quality control. Yirgacheffe coffees are only produced from freshly-picked, fullyripe cherries. Harvesting is done very carefully and under close supervision to ensure that only the best cherries are used. Our Ethiopian Yirgacheffe tastes of sweet honey and light floral tones, with a delicate balance of flavor and hints of Jasmine.

Sergio obtains technical assistance from PROCAFE (Salvadoran coffee research agency). The treatment of his farm has been very traditional with appreciative shade pruning, weed control, rationalized fertilizers usage, among others. Coffee trees density averages some 3,500 trees/hectare. Almost 60 people are employed during harvesting and 7 people permanently work in the farm. Sergio keeps a permanent relationship with the community. He donated land to the community for the construction of a water tank and provides land to his workers for crops such as corn and beans. His natural forest provides firewood for his workers as well. He maintains one natural lagoon and water spring benefiting local fauna such as ducks, deer, agoutis (known locally as tepezcuintles), cotuzas, and many species of birds, among other.

Ethiopia Harrar Harrar coffees are grown from wild native trees on small farms in the eastern part of Ethiopia, dry-processed, and classified as either longberry (large), shortberry (smaller), or Mocha (peaberry). They traditionally have a strong dry edge, winy acidity, rich aroma and a heavy body. In the best Harrar coffees, one can observe an intense aroma of blueberries or blackberries. Ethiopian Harrar is also known as the “Wild One”, as it can provide a different experience with every cup, and differing from harvest to harvest.

Organic coffee (EU Certified) Coffee that is sold as “organic” has to meet several criterias: •

the farm on which the coffee is grown has not been using any synthetic pesticides or other prohibited substances for 3 years

•

organic coffee is always grown separately from the traditional crop

•

the farmer must have a plan for a sustainable crop rotation in order to prevent erosion, the depletion of soil nutrients, and control for pests

•

in the E.U., only certified roasting facilities can produce coffee under the label “Bio product”

Ethiopia Kontir Organic

Guatemala Finca Entre Rios Organic Finca Entre Ríos is a small farm of 18 hectares of coffee and a similar amount of forest, located in the centre of the Sierra de Las Minas Reserve, northeast of Guatemala City. Annual production is just 300 bags. The name of the farm comes from two rivers of crystal clear water that originate from the highlands of the farm and pass through the coffee trees. The water from these rivers is used in the wet mill. Amongst the farms forest, there are many Balsam trees – a species that is now in danger of extinction – some as old as 300 years. The farm has Cloud Forest (a special tropical, sub-tropical and tepid microclimate) with many unique species of plant and animal life. At Finca Entre Ríos, the animal life lives in an environment protected by the owner’s philosophy, a widow that has run the farm for over 10 years with a vision and goal of protecting its natural sources, especially the animals that inhabit the farm. The coffee cups very well with combined flavors of fruits and dark chocolate. This coffee is well balanced for espresso as well as for drip coffee. Last year we were astonished by its quality. This year is even better!

After a long and fruitful search we are now finally in a position to offer you a marvellous wild coffee, the origins of which there can be no doubt. The BIO certificate is a stamp of pure originality and authenticity. This wild coffee grows in the protected Rain forests of Kontir (in the province of Sheko with the capital Mizan Teferi in south west Ethiopia). It has the qualities of power and taste, which provide a wonderful espresso. An espresso with its roots in the rain forests, possessing all the power of nature, which is exhibited in it’s wonderful taste and smell. Ethiopia Kontir has a very distinct aroma, full body and sweet fruity tones with hints of berries.

Brazil Santa Terezinha Organic - Cup of Excellence

Ethiopia Yirgacheffe Organic

Located in the Municipality of Paraisópolis (Minas Gerais), Fazenda Santa Terezinha is famous for the quality of the coffees it brought to previous editions of the Cup of Excellence Competition, fetching 1st in 2001, 3rd in 2002 and the 23rd in 2005 (85 points). This farm has been in the hands of the Almeida family since 1915. The property has excellent quality soils, adequate climate and an altitude of 1,110 meters. The whole coffee plantations have been organically cultivated for the last six years, and have the IBD certificate, with the export seal for Europe, Japan and the United States.

Ethiopian coffee is known by consumers as highland coffee because it is grown in the highland areas of the country. The finest Yirgacheffe posseses an intense floral aroma which is also noticable in the cup. The washed Yirgacheffe is one of the best highland coffees in the world, containing both a fine acidity and a rich body. Our Ethiopian Yirgacheffe is organic certified, tastes of sweet honey and light floral tones, with a delicate balance of flavor and hints of Jasmine.

Coffee is picked manually and selectively, and the ripe beans are strip picked on cloth, to avoid any contact with the soil, and are separated by planting field and variety. The recently picked coffee is pulped and immediately after placed in the suspended and covered terrace, where the beans remain until completely dried.Santa Terezinha has distinctive flower and chocolate notes with very pleasant spicy aftertaste.

Exotic Coffee In La Bohéme Café we try to satisfy the needs of all our customers. Whether our clients seek conventional, certified organic, Fair Trade, Cup of Excellence or exotic coffees, we are always able to provide them with the product of the highest quality and freshness on the market. Our Exotic Coffee offering for Spring-Summer 2008 includes the most unique and expensive coffees in the world. Jamaica Blue Mountain and Hawaii Kona Extra Fancy have been considered the premium origins for decades. Kopi Tongkonan Toraja is our exotic novelty from the Sumatra Island. This coffee is supplied in handmade wooden urns, designed by the Toraja tribe.

Jamaica Blue Mountain - Wallenford Estate

Sumatra Kopi Tongkonan Toraja

Our Jamaica Blue Mountain Wallenford Estate® is the most recognized, and most sought after Jamaica Blue Mountain® brand in the world. This is an unique coffee which presents an intense aroma combined with the perfect balance of acidity and body.

Kopi Tongkonan Toraja is a rare and unique coffee grown on rich volcanic soils around Mount Sesean on the island of Sulawesi, Indonesia. The coffee is cultivated in small home gardens by ten families belonging to the „Toraja“ tribe.

Jamaica High Mountain Supreme® coffee is produced using the same seedlings as Jamaica Blue Mountain®, that is, Arabica typica, however this coffee is grown in a different mountain range in the center to west of the island. Different soil and climatic conditions combine to produce a coffee with a distinctive smooth full-bodied flavor, light acidity, clean taste, and pleasant aroma.

The Toraja represent one of the few independent ethnic groups in the Sulawesi highlands who have managed to maintain their distinctive cultural identity reflected in their language, social rituals and religion. This handmade delicacy meets our highest quality demands, and those of the gourmet- with a clear unmistakable fragrance, an intense yet creamy body with just a hint of spiciness in its flavour. Hawaii Kona Extra Fancy “Hawaii Kona Extra Fancy” is produced by Greenwell Coffee Farm in the Kona district on the island of Hawaii. The farm is located at an altitude of approximately 500 meters alongside the former residence of Henry Nicholas Greenwell and his wife Elisabeth Caroline. They came from England in 1850 and started cultivating coffee on Hawaii. Today, the building is a museum and accommodates the “Kona Historical Society”.

(Hand crafted urns for Sumatra Kopi Tongkonan Toraja coffee)

The 60 hectares farm is still managed by the Greenwell family. Additionally to their own production they buy coffee from 200 other small scale coffee farmers in the Kona area. The average size of small holdings in this area is 1,2-2 hectares. The Greenwell Farm undertakes either a wet or a dry process, therefore guarantee secure quality management. The cherries are handpicked, washed and sundried. The “Kona Extra Fancy“ represents the highest quality that is produced on the Greenwell farm.

The members of Tongkonan Co-Op only hand pick fully ripe, deep red cherries which are then placed in wooden barrels and covered with clear spring water. The pulping process is conducted manually by gently pounding the cherries with a pestle and regularly rinsing the parchment until all residue has been removed. The wet parchment is evenly spread out on mats and continually turned for a gentle sun drying. This task may take up to four weeks as the process is interrupted by recurrent tropical rain showers. Upon completion of the drying process all members of the Tongkonan congregate in order to peel the parchment shells off the coffee beans. Simultaneously they select only uninjured, jade green beans. These sound beans are collected in small cotton wool sacks for storage until a consignment is prepared for despatch. In recognition of the unique value of their coffee, the Toraja ultimately pack these exceptional jade green beans in small wooden barrels carrying approximately 3 pounds each. These barrels are carved from the native and fast growing Bo´bok trees.

Espresso Blends Espresso La Bohéme La Bohéme Espresso was designed in the La Bohéme Café laboratories with one direction in mind, to create one of the most enjoyable espresso blends in the world. This espresso blend combines varieties of 100 % Arabica coffees from Latin, South America and Africa to create a well rounded, velvety full bodied espresso accompanied by a slight bouquet of fruits and nuts with a pleasant aftertaste of semi sweet chocolate. This wonderfully smooth and absolutely delicious espresso will leave you wondering how you have lived your life without it! Brewing Tips: 17g – 30ml / temperature – 93,5°C Espresso Du Lac La Bohéme Café’s espresso blend Du Lac is based on the “new world” coffee taste of the Americas. Its tradition is derived from and enjoyed in the cafes of North America. La Bohéme Café’s espresso blend Du Lac combines darkly roasted 100% Arabica coffees primarily from Central and South America to create a strong espresso enhanced by a delicate cacao aroma. A delicate, fruity bouquet mixed with nuts and dark chocolate gives this espresso its own characteristic taste. Brewing Tips: 18-19g – 25ml / temperature – 94,5°C Espresso Manifesto The Espresso Manifesto is based on an espresso blend with a history as old as the monumental theaters of Milan. This espresso blend was traditionally used and enjoyed by the elite in Milano during wonderful theatrical manifestations. This Northern Italian style espresso blend combines 100% Arabica coffees from Central and South America with coffees from the far reaches of Indonesia. It has a light body and wonderfully fruity aroma and taste. The slightly higher acidity teases the pallet and leaves and a long and refreshing aftertaste. Espresso Manifesto is light and uplifting which makes it perfect for a morning espresso, or for a night out at the theater. Brewing Tips: 16-18g – 30ml / temperature – 94 - 94,5°C

Do you want to have your own espresso blend? We offer to build a specific espresso blends according to your individual needs and taste. The process of building a blend involves cupping of single origin coffees, tasting and testing on specific espresso machines that will be used. Please be aware that as a Specialty Coffee Roaster we do not roast Robusta, however, we have several Arabicas that can supplement it.

Breakfast Blends - Hotel Filter Coffee Offering Ethiopian Sun Rise This vibrant breakfast blend combines three varieties of Ethiopian coffees to create a wonderfully refreshing and fruity breakfast coffee that compliments your light breakfast and leaves you feeling fresh and enlightened.

Bohemian Mornings Blend This stronger breakfast coffee is a well balanced, full-bodied, nutty coffee that blends well with milk, or is great alone. It combines five coffees from around the world and is a wonderful way to jump start your day, or make it through those late afternoon meetings.

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Vacuum Pot

This is one of the most exciting methods to prepare coffee! Vacuum pots produce an extremely clean cup, while they entertain the onlookers. The earliest glass vacuum pots appear to have been in use in Germany by the 1830’s, as witnessed by a patent filed in France by Jeanne Richard in 1838. Siphon/Vacuum pot method has remained extremely popular in Japan and USA, while in Europe it was slowly forgoten. Vacuum pots consist of a bottom container where the water initially sits and the brewed coffee eventually rests; a top container that has a siphon tube attached to it (and a hole in the bottom of the vessel), where the coffee brewing takes place; a type of sealing material (usually a rubber gasket) to help create a partial vacuum in the lower vessel while brewing is taking place, and a filter, which can be made of glass, paper, metal, or cloth. There is also a heating source, either a cloth-wick alcohol burner (slowest), gas or electric stovetop (faster), or a specialty butane burner (fastest). There are additional heating devices, including the famous halogen burner system used in Japanese siphon bars.

French Press

As with other methods, to prepare coffee in vacuum pot, you need a good quality fresh coffee, coffeegrinder, wooden (bamboo) stirring stick, heat souce and hot water.

A French press, also known as a press pot, coffee press, coffee plunger or cafetière, is a simple coffee brewing device, probably invented in France in the 1850s, but first patented by Attilio Calimani in 1931. Using a French Press is the easiest and best way to get truly excellent coffee at home. Nowadays, even some „Third Wave“ Cafes use French presses to brew the highest quality coffees for their customers. The keys to getting good results are: using high quality, fresh beans; grinding the coffee correctly; using clean equipment; and timing the process. We closely cooperate with Bodum; a well-known Swiss company that has been producing the best push pots on the market for decades.

Bunn ICB Twin

Bunn Dual TF-SS

Bunn 392 Pourover

Bunn ICB APS Single Brewer

Bunn ICB TF-SS

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La Bohéme Machine Service Program

La Bohéme Porcelain

It is in our interest to consult and maintain your coffee program to the highest level. The purchasing of La Boheme Café automatically enters your establishment into our Machine Service Program (MSP) free of charge for the term of the contract. This program offers monthly maintenance of the coffee machines used to serve La Boheme Café by our trained service technicians.

With the purchase of our coffees, you will be supplied with high quality porcelain manufactured specifically for La Boheme Café. The quantity of the complimentary porcelain will be dependant on quantity of coffee ordered. La Boheme porcelain is only available for use with La Boheme Café. We feel that high quality coffee and espresso deserves high quality porcelain and accessories and we are confident you will be satisfied with our selection.

These technicians will evaluate and report to you the status and the cleanliness of your machines and will organize the replacement of damaged or worn parts. These representatives will also inform La Boheme Cafe of needed coffee accessories. With this program a trained service representative will be dispatched within 4 hours of your request for maintenance Monday through Friday from 9 am to 5 pm and a 6 hour response on Saturday, Sunday and Holidays. In the case the machine cannot be repaired onsite, for machines supplied or purchased by La Boheme Café, a substitute machine of equal quality will be placed into the facility until the proper repairs are conducted.

Barista Training Program For our customers we offer free of charge barista training programs that significantly help to increase final quality of your coffee products, as well as the overall customer service in cafés and restaurants. We offer these training programs both on and off-site to satisfy your specific needs. During the initial presentation, our professional baristas introduce your staff the world of coffee. Basic information about growing, processing and roasting coffee are faciliated with videos and pictures from plantations and roasting facilities. The practical part of our seminars includes an in-depth look into brewing and grinding techniques, drink building, latte art, machine maintenance and customer service. If you are interested in any specific area of coffee preparation, we are able to provide tailor made courses and presentations to best suit your needs.

Midnight Roasters, s.r.o. Pod Javory 20, Prague 4 - Kunratice, 148 00 Tel:(+420) 244 400 061

Fax: (+420) 222 513 834

www.labohemecafe.eu