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8/14/2019 La Boheme Cafe Catalogue 2008 En
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Coffee 2008
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Introduction
La Bohéme Café is one of the rst 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 blendsto 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 ve 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
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 specic roast prole 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.
Quality
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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 coffeegrinders, 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.
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
One of the most important factors affecting the nal 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 specically mentioned, please do not
hesitate to contact us.
Freshness
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Brazil Fazenda Lagoa
In the heart o Minas Gerais, with its rolling mountains, lakes andrich armland, lies the well known coee growing region o Sul de
Minas. The great-grandather o the current owners establishedtheir rst plantation, Fazenda Lagoa about 100 years ago. Theoriginal armhouse still stands, with its wide verandah andcourtyard surrounded by Jabuticaba ruit trees.
Today, on the slopes o Serra do Pau D’Alho, Fazenda Lagoacoee is produced at altitudes ranging rom 950 to 1200 meters.Farm owner Marcelo Vieira is committed to oering high qualitysustainable coee and developing long-term relationships withclients.
Fazenda Lagoa cups clean and lively, with hints o caramel. It issweet, medium-bodied, and extremely well-balanced coee.
Sumatra Mandheling Takengon, region Aceh
Our Mandheling coee is produced in the Aceh region o Sumatraat altitudes o 750 to 1,500 meters. It is made rom a selection o the
best-pulped, sun-dried cherries cultivated by small armers whose
arms range in size rom 1 to 2.5 hectares. The coee is processed
and selected by hand using traditional methods that give this coee
its herbal aroma, ull, body, low acidity, and rich favor.
Farmers pulp their cherries at the arm and partially dry the
mucilage on patios beore sending the crop to millers to remove
the parchment. Additional sorting and export preparation takes
place in the city o Medan. Hand-picking is carried-out there to
an exceptionally high level and export-grade ne Arabicas are
prepared to virtually zero deect specialty grade.
Our Sumatra is extremely heavy-bodied, with low acidity. It is rich
and earthy, with herbal overtones.
Colombia Supremo, Screen 18
The Tolimo Department o Colombia occupies a space in the
western region o the country, in the abled Andes mountain range.
The southern part o this department consists o mountainous
hillsides with excellent climactic and environmental conditions
or the growth and production o mild coee.
Our Supremo 18 is the highest grade o Colombian coee -
rigorously picked, classied, and screened to ensure unrivaled
quality o 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
o cherry erment.
Guatemala Antigua Las Nubes
Experience one o the
world´s nest coees
directly rom origin. Las
Nubes SHB coee is shade
grown in volcanic soils,
hand selected, and careully
processed at each step
along the way to your cup.
In 1875, eadweard Muybridge immortalized the coee estate o Las
Nubes in a series o evocative photographs. La Nubes estate was
ounded by William Nelson (USA 1816-1878), amed or his stamina
and vision as commercial agent o the Panama Railroad Company,which crossed the isthmus. For over a century, Las Nubes has been
meticulously managed by amilies who have helped orge the
tradition o ne coees in Guatemala.
Annual Production: 5,000 bags
Soil type: Franc / Sand
Annual precipitation: 4,000 mm
Shade Trees Species: Inga
Beginning o Harvest: November
End o Harvest: February
Relative Humidity: 85%
Sumatra Lintong Deca - 100 % Zero Deect
Our Lintong Deca coee comes rom the same plantation as the conventional version. Ater harvest and processing it goes through a CO2/O2 decaeination
process. This process is technically known as super critical fuid extraction. With the CO2 process, pre-steamed beans are soaked in a liquid bath o carbon
dioxide at 73 to 300 atmospheres. Ater a thorough soaking, the pressure is reduced allowing the CO2 to evaporate, or the pressurized CO2 is run through
either water or charcoal lters to remove the caeine. The carbon dioxide is then used on another batch o 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 rom liquid to gas so that they have the
high diusion o gas and the high density o a liquid. This process has the advantage that it avoids the use o potentially toxic solvents. Our Sumatra Lington
Deca retains its heavy body and low acidity. It is rich and earthy, with herbal overtones. When correctly roasted we ound it extremely suitable or single
origin deca espresso.
Single Origin Coee - Spring/Summer 2008
In La Bohéme Caé we always strive to oer a dierent varieties and origins o coee. Whether you like conventional, certied organic, Cup
o Excellence or microlot coees, we always provide our clients with the best quality coee on the market. To ensure an optimal reshness
we choose only current crops.
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Organic coee (EU Certifed)
Coee that is sold as “organic” has to meet several criterias:
the arm on which the coee is grown has not been using any synthetic pesticides or other prohibited•
substances or 3 years
organic coee is always grown separately rom the traditional crop•
the armer must have a plan or a sustainable crop rotation in order to prevent erosion, the depletion o soil•
nutrients, and control or pests
in the E.U., only certied roasting acilities can produce coee under the label “Bio product”•
Guatemala Finca Entre Rios Organic
Finca Entre Ríos is a small arm o 18 hectares o coee and a similar
amount o orest, located in the centre o the Sierra de Las Minas
Reserve, northeast o Guatemala City. Annual production is just 300
bags. The name o the arm comes rom two rivers o crystal clear
water that originate rom the highlands o the arm and pass through
the coee trees. The water rom these rivers is used in the wet mill.
Amongst the arms orest, there are many Balsam trees – a species that
is now in danger o extinction – s ome as old as 300 years. The arm hasCloud Forest (a special tropical, sub-tropical and tepid microclimate)
with many unique species o plant and animal lie.
At Finca Entre Ríos, the animal lie lives in an environment protected
by the owner’s philosophy, a widow that has run the arm or over 10
years with a vision and goal o protecting its natural sources, especially
the animals that inhabit the arm.
The coee cups very well with combined favors o ruits and dark
chocolate. This coee is well balanced or espresso as well as or drip
coee. Last year we were astonished by its quality. This year is even
better!
Ethiopia Yirgachee Organic
Ethiopian coee is known by consumers as highland coee because
it is grown in the highland areas o the country. The nest Yirgachee
posseses an intense foral aroma which is also noticable in the cup.
The washed Yirgachee is one o the best highland coees in the
world, containing both a ne acidity and a rich body. Our Ethiopian
Yirgachee is organic certied, tastes o sweet honey and light foral
tones, with a delicate balance o favor and hints o Jasmine.
Brazil Santa Terezinha Organic - Cup o Excellence
Located in the Municipality o Paraisópolis (Minas Gerais), Fazenda Santa Terezinha is amous or the quality o the coees
it brought to previous editions o the Cup o Excellence Competition, etching 1st in 2001, 3rd in 2002 and the 23rd
in 2005 (85 points). This arm has been in the hands o the Almeida amily since 1915. The property has excellent
quality soils, adequate climate and an altitude o 1,110 meters. The whole coee plantations have been
organically cultivated or the last six years, and have the IBD certicate, with the export seal or Europe,
Japan and the United States.
Coee 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 eld and variety. The
recently picked coee is pulped and immediately ater placed in the suspended
and covered terrace, where the beans remain until completely dried.Santa
Terezinha has distinctive fower and chocolate notes with very pleasant
spicy atertaste.
Ethiopia Kontir Organic
Ater a long and ruitul search we are now nally in a position to oer you a marvellous wild coee, the origins o which there canbe no doubt. The BIO certicate is a stamp o pure originality and authenticity. This wild coee grows in the protected Rain orests
o Kontir (in the province o Sheko with the capital Mizan Teeri in south west Ethiopia). It has the qualities o power and taste, which
provide a wonderul espresso. An espresso with its roots in the rain orests, possessing all the power o nature, which is exhibited in
it’s wonderul taste and smell. Ethiopia Kontir has a very distinct aroma, ull body and sweet ruity tones with hints o berries.
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(Hand crated urns or Sumatra Kopi Tongkonan Toraja cofee)
Jamaica Blue Mountain - Wallenord Estate
Our Jamaica Blue Mountain Wallenord Estate® is the most
recognized, and most sought ater Jamaica Blue Mountain®
brand in the world. This is an unique coee which presents an
intense aroma combined with the perect balance o acidity
and body.
Jamaica High Mountain Supreme® coee is produced using
the same seedlings as Jamaica Blue Mountain®, that is, Arabica
typica, however this coee is grown in a dierent mountain
range in the center to west o the island. Dierent soil andclimatic conditions combine to produce a coee with a
distinctive smooth ull-bodied favor, light acidity, clean taste,
and pleasant aroma.Hawaii Kona Extra Fancy
“Hawaii Kona Extra Fancy” is produced by Greenwell Coee
Farm in the Kona district on the island o Hawaii. The arm is
located at an altitude o approximately 500 meters alongside
the ormer residence o Henry Nicholas Greenwell and his
wie Elisabeth Caroline. They came rom England in 1850 and
started cultivating coee on Hawaii. Today, the building is a
museum and accommodates the “Kona Historical Society”.
The 60 hectares arm is still managed by the Greenwell amily.
Additionally to their own production they buy coee rom
200 other small scale coee armers in the Kona area. The
average size o small holdings in this area is 1,2-2 hectares.
The Greenwell Farm undertakes either a wet or a dry process,
thereore 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 arm.
Sumatra Kopi Tongkonan Toraja
Kopi Tongkonan Toraja is a rare and unique coee grown on rich
volcanic soils around Mount Sesean on the island o Sulawesi,
Indonesia. The coee is cultivated in small home gardens by ten
amilies belonging to the „Toraja“ tribe.
The Toraja represent one o the ew independent ethnic groups
in the Sulawesi highlands who have managed to maintain their
distinctive cultural identity refected in their language, social rituals
and religion. This handmade delicacy meets our highest quality
demands, and those o the gourmet- with a clear unmistakable
ragrance, an intense yet creamy body with just a hint o spiciness
in its favour.
The members o Tongkonan Co-Op only hand pick ully 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 or a
gentle sun drying. This task may take up to our weeks as the process
is interrupted by recurrent tropical rain showers.
Upon completion o the drying process all members o the Tongkonan congregate in order to peel the parchment shells o the
coee beans. Simultaneously they select only uninjured, jade green
beans. These sound beans are collected in small cotton wool sacks
or storage until a consignment is prepared or despatch.
In recognition o the unique value o their coee, the Toraja ultimately
pack these exceptional jade green beans in small wooden barrels
carrying approximately 3 pounds each. These barrels are carved
rom the native and ast growing Bo´bok trees.
In La Bohéme Caé we try to satisy the needs o all our customers. Whether our clients seek conventional, certied organic, Fair Trade, Cup
o Excellence or exotic coees, we are always able to provide them with the product o the highest quality and reshness on the market.
Our Exotic Coee oering or Spring-Summer 2008 includes the most unique and expensive coees in the world. Jamaica Blue Mountain
and Hawaii Kona Extra Fancy have been considered the premium origins or decades. Kopi Tongkonan Toraja is our exotic novelty rom
the Sumatra Island. This coee is supplied in handmade wooden urns, designed by the Toraja tribe.
Exotic Coee
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Espresso Blends
Espresso La Bohéme
La Bohéme Espresso was designed in the La Bohéme Caé laboratories with one direction in mind, to create one o the most
enjoyable espresso blends in the world. This espresso blend combines varieties o 100 % Arabica coees rom Latin, South
America and Arica to create a well rounded, velvety ull bodied espresso accompanied by a slight bouquet o ruits and nuts
with a pleasant atertaste o semi sweet chocolate.
This wonderully smooth and absolutely delicious espresso will leave you wondering how you have lived your lie without it!
Brewing Tips:17g – 30ml / temperature – 93,5°C
Espresso Du Lac
La Bohéme Caé’s espresso blend Du Lac is based on the “new world” coee taste o the Americas. Its tradition is derived rom
and enjoyed in the caes o North America. La Bohéme Caé’s espresso blend Du Lac combines darkly roasted 100% Arabica
coees primarily rom Central and South America to create a strong espresso enhanced by a delicate cacao aroma.
A delicate, ruity bouquet mixed with nuts and dark chocolate gives this espresso its own characteristic taste.
Brewing Tips:
18-19g – 25ml / temperature – 94,5°C
Espresso Maniesto
The Espresso Maniesto is based on an espresso blend with a history as old as the monumental theaters o Milan. This espresso
blend was traditionally used and enjoyed by the elite in Milano during wonderul theatrical maniestations. This Northern Italian
style espresso blend combines 100% Arabica coees rom Central and South America with coees rom the ar reaches o
Indonesia. It has a light body and wonderully ruity aroma and taste. The slightly higher acidity teases the pallet and leaves and
a long and rereshing atertaste.
Espresso Maniesto is light and upliting which makes it perect or a morning espresso, or or 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 oer to build a specic espresso blends according to your individual needs and
taste. The process o building a blend involves cupping o single origin coees,
tasting and testing on specic espresso machines that will be used. Please be
aware that as a Specialty Coee Roaster we do not roast Robusta, however, we have
several Arabicas that can supplement it.
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Breakast Blends - Hotel Filter Coee Oering
Ethiopian Sun Rise
This vibrant breakast blend combines three varieties o Ethiopian coees to
create a wonderully rereshing and ruity breakast coee that compliments
your light breakast and leaves you eeling resh and enlightened.
Bohemian Mornings Blend
This stronger breakast coee is a well balanced, ull-bodied,
nutty coee that blends well with milk, or is great alone.
It combines ve coees rom around the world and is a
wonderul way to jump start your day, or make it through
those late aternoon meetings.
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This is one o the most exciting methods to prepare coee! 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 led 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 orgoten.
Vacuum pots consist o a bottom container where the water initially sits and the brewed coee eventuallyrests; a top container that has a siphon tube attached to it (and a hole in the bottom o the vessel), where
the coee brewing takes place; a type o sealing material (usually a rubber gasket) to help create a partial
vacuum in the lower vessel while brewing is taking place, and a lter, which can be made o glass, paper,
metal, or cloth.
There is also a heating source, either a cloth-wick alcohol burner (slowest), gas or electric stovetop (aster),
or a specialty butane burner (astest). There are additional heating devices, including the amous halogen
burner system used in Japanese siphon bars.
As with other methods, to prepare coee in vacuum pot, you need a good quality resh coee,
coeegrinder, wooden (bamboo) stirring stick, heat souce and hot water.
A French press, also known as a press pot, coee press, coee plunger or caetière, is a simple coee
brewing device, probably invented in France in the 1850s, but rst patented by Attilio Calimani in 1931.
Using a French Press is the easiest and best way to get truly excellent coee at home. Nowadays, even
some „Third Wave“ Caes use French presses to brew the highest quality coees or their customers.
The keys to getting good results are: using high quality, resh beans; grinding the coee 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 or decades.
Frnch Prs
Vacuum Pot
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Bunn 392 Pourover
Bunn ICB APS Single Brewer
Bunn Dual TF-SSBunn ICB Twin Bunn ICB TF-SS
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It is in our interest to consult and maintain your coee program to the highest level. The
purchasing o La Boheme Caé automatically enters your establishment into our Machine
Service Program (MSP) ree o charge or the term o the contract. This program oers monthly
maintenance o the coee machines used to serve La Boheme Caé by our trained service
technicians.
These technicians will evaluate and report to you the status and the cleanliness o your machines
and will organize the replacement o damaged or worn parts. These representatives will also
inorm La Boheme Cae o needed coee accessories.
With this program a trained service representative will be dispatched within 4 hours o your
request or maintenance Monday through Friday rom 9 am to 5 pm and a 6 hour response on
Saturday, Sunday and Holidays. In the case the machine cannot be repaired onsite, or machines
supplied or purchased by La Boheme Caé, a substitute machine o equal quality will be placed
into the acility until the proper repairs are conducted.
La Bohéme Machine Service Program
With the purchase o our coees, you will be supplied with high quality porcelain
manuactured specically or La Boheme Caé. The quantity o the complimentary porcelain
will be dependant on quantity o coee ordered. La Boheme porcelain is only available or
use with La Boheme Caé. We eel that high quality coee and espresso deserves high quality
porcelain and accessories and we are condent you will be satised with our selection.
La Bohéme Porcelain
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For our customers we oer ree o charge barista training programs that signicantly help
to increase nal quality o your coee products, as well as the overall customer service
in caés and restaurants. We oer these training programs both on and o-site to satisy
your specic needs. During the initial presentation, our proessional baristas introduce
your sta the world o coee. Basic inormation about growing, processing and roasting
coee are aciliated with videos and pictures rom plantations and roasting acilities.
The practical part o our seminars includes an in-depth look into brewing and grinding
techniques, drink building, latte art, machine maintenance and customer service. I youare interested in any specic area o coee preparation, we are able to provide tailor made
courses and presentations to best suit your needs.
Barista Training Program
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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