About Coffee
La Boheme Cafe has been working with Marcos Croce and Silvia Barreto since 2014. We were immediately drawn to the mission of this family farm: a sustainable economy from a social, economic and ecological point of view.
La Boheme Cafe has been working with this family farm since 2014, when Charles, the owner of our roaster, met Renard "Nayo" Ovalle Vides
They are also suitable for alternative preparation as single shot espressos, or are often used in espresso blends.
The fleshy part of the berry is removed before drying. This is called the washing process or wet process.
Coffee processing begins when the coffee cherries are picked and ends in our roastery. Every small change in the whole process can affect the final taste of the coffee. It also depends on the specific farmer who grew it and differs depending on the country in which it originated. It is affected by rain, humidity, sun...
As you all know, the two most common and commercially used types of coffee are Arabica and Coffea Canephora (Robusta).
