CoE Collection

Name: CoE Collection
Brand: Cup of Excellence
SKU: 4496
Price: 48.60 EUR
Availability: InStock

Roasted Coffee

The exclusive gift set features three top-tier Cup of Excellence winners from three countries. Included in the set are "Doi Tung" (Gayo Arabica) from Thailand, "Boa Vista" (Yellow Catucaí) from Brazil, and "Ponderosa" (Pacamara) from Guatemala. Each comes in 100g portions, presented in the golden Supremo tin. Available for a limited time in a beautifully designed gift box.

€48,60

Tax included. Shipping calculated at checkout

Granulation

Facts

Country	Thailand · Brazil · Guatemala
Farm / Farmer	Sitthinadda Papjavasit, Doi Tung Rafael Naves De Figueiredo, Boa Vista Wilfrido and Hernán Pérez, Ponderosa
Variety	Gayo Arabica · Yellow Catucaí · Pacamara
Awards	Cup of Excellence

Suitable For

Filter | AeroPress | French Press

Farm-Historie

Doi Tung

The Doi Tung Development Project was founded in 1988 by the late Princess Srinagarindra (“Mae Fah Luang”) to eliminate opium cultivation, deforestation, and poverty in the mountainous region of Chiang Rai, northern Thailand. The project focused on sustainable agriculture, reforestation, and alternative sources of income such as coffee, macadamia, and handicraft production.

Coffee cultivation became a key initiative, providing fair income and independence to mountain communities that were once dependent on opium.

Today, Doi Tung is recognized as one of Thailand’s finest coffees and has received multiple Cup of Excellence awards.

Boa Vista

High up in Guapé, Minas Gerais, lies Fazenda Boa Vista – the life’s work of agricultural engineer Rafael Naves de Figueiredo. As a child, he learned the art of coffee cultivation from his grandfather. Together with his wife Marianna, he found the perfect place for their vision in Serra Nova – a region full of lakes, mountains, and high plateaus.

On the family farms Areias and Boa Vista, they now combine tradition, sustainability, and modern farming methods.

Fazenda Boa Vista is committed to uncompromising quality: The cherries are handpicked at ideal ripeness and gently dried on terraces. During this process, the team repeatedly turns them to ensure even drying. Finally, the coffee rests for seven days before it is further processed.
The result: a coffee with depth, balance, and character – one that tells the story of a dream.

We’re excited to present a coffee from Fazenda Boa Vista. Their dedication to craftsmanship and quality is something close to our hearts, too. Enjoy!

Pondarosa

Founded in 2000, the Ponderosa Farm embodies a fusion of eco-friendly cultivation and community collaboration. Spanning 8.66 hectares, it grows varieties like Red Catuaí, Geisha, and Pacamara.

Run by the fourth and fifth generations of the Pérez family, the farm emphasizes rigorous quality control and continuous innovation to meet the highest standards from seed to cup. Sustainability is central to its philosophy, with practices such as ethical farming, organic fertilization, and responsible environmental stewardship preserving resources and enriching the soil.

The harvest season, from January to April, benefits from consistent rainfall, creating ideal conditions for bean development. In 2021, the "slow-drying natural process" was introduced as the best method to enhance the beans’ flavors and textures. Ponderosa combines tradition and research to deliver premium coffee and improve quality of life.

What is the Cup of Excellence?

Cup Of Excellence is one of the coffee industry's most prestigious competitions, which continues to increase the recognition of the work of coffee farmers.

The competition allows unbiased and stringent analysis of coffee quality and allows farmers of all sizes to participate. It gives them the tools to improve their coffees further.

Coffees go through several rounds of tough evaluation by national and then international judges. Often, only a few dozen of the sometimes thousands of submitted coffees make it through the first, national round.

The farms of the winning coffees will most often gain longterm recognition and get to auction their coffees in a global online-auction for premium prizes.

We are proud to be able to support the project as a Global Coffee Centre and Member of the Alliance for Coffee Excellence.

Preparation filter coffee

There are many different recipes that lead to an excellent cup of coffee, the following example should serve as a basic recipe and can be changed and adapted according to your wishes and willingness to experiment. With this recipe you will brew about 270 ml of coffee, that is one cup, or two cups.

Here is a small guide:

	V60	CHEMEX
Water temperature	90 – 96 °C	90 – 96 °C
Brewing ratio	1:15	1:15
Dose	18 g	18 g
Amount of water	300 g	300 g
Grind	Medium 20 – 30 Clicks on the Comandante	Medium-coarse 24 – 35 Clicks on the Comandante

Step by step

Step 1 Preparation:

Grind 18 g of coffee
Rinse the filter paper to get rid of papery flavor and preheat the brewer.

Step 2 Blooming:

Pour in 18 g of coffee.
Start timer.
With approx. 40 g water, wet all coffee evenly and quickly.

Blooming prepares the coffee for the coming extraction.

Step 3 Intervals:

Use slow circular motions going inward and back outward in spirals for each pour

00:30 min to 120 g
00:50 min to 180 g
01:15 min to 240 g
01:40 min to 300 g

Finally, wait until the coffee has finished brewing and enjoy!

Family Project Supremo

Our quality standards

We are convinced that no machine can replace a traditional roasting start and a good roasting master. At Supremo, coffee is not industrially produced - because Supremo is a traditional family coffee roaster. Day after day we work hard together to produce the best coffee and to inspire our customers for true coffee enjoyment! We attach great importance to first-class and always checked manual work.

The roasting craft

We roast in several small, traditional cast-iron roasting drums. We take our time until the coffee is really well roasted - each roasting batch separately. Due to the slow roasting, the coffee tastes strong and is particularly easy on the stomach and digestible. Insiders call this "Cast Iron Slow Roast". We call it: "Good things take time". Because if you roast too hot and too fast, you get beans that are brown on the outside - but don't reveal much of the magic inside. But this is exactly what we want to get out of the beans. After roasting, we do not rub the beans with water. We cool them with air and thus give them the opportunity to intensify the roasting aroma. Best craftsmanship and time - that is our secret!

CoE Collection

€48,60

AWARD WINNING COFFEES

The coffee farmers are particularly passionate about getting the best out of the plant and showing what is possible with coffee. With the Cup of Excellence you are guaranteed to get an exciting coffee that will enchant your sense of taste.