Taf operates in the Greek market for more than 25 years. Since 2006 that the research and creation of new infrastructure has started until today, taf's objective is to communicate the new coffee culture and to transfer the knowledge for high quality coffee.
Taf provides complete solutions in the Greek market as well as in markets abroad, always in line with high quality in all stages, from the bean till the final cup and customer service.
Coffee varieties of Taf
This distinct coffee variety is known for the elongated oval shape of the bean. Typica is also known as “Arabigo” or “Criolo” in Central America. The Typica variety produces a clean and resonant acidity which increases in intensity at higher elevations. The cup can be characterized by lemon and floral notes and by a sweet aftertaste.
Bourbon was first discovered on the island Reunion which is situated near Madagascar and was originally named Bourbon. Bourbon has a distinct flavour and a bright acidity with a winy sweet aftertaste. Bourbon varieties that are cultivated at higher elevations also have some aromatic properties. The beans of this variety are small and round.
Caturra was first discovered in Brazil. Caturra is a mutation of bourbon and it has the ability to produce good quality with high production volumes. The leaves of the Caturra tree are similar to the bourbon leaves. The cup characteristics of the Caturra variety include a clear acidity with lemony flavour notes, especially at higher elevations. The beans have a dense complexity and a centercut that seems to be embedded into the inner layers of the bean.
Catuai is a cross of the Mundo novo and Caturra varieties. One benefit of this variety is its resistance against strong winds and rain. The cherries do not easily fall under these conditions. The Catuai variety does not have a distinct flavour profile.
This variety is a cross of the Typica and Bourbon varieties. The benefit of this variety is the high productivity levels at medium to high elevations as well as a good resistance to diseases. The flavour profile lacks sweetness and can be characterized by a bitter undertone.
This variety is named after a place called “Maragogype” in Bahia, Brazil. In general, the flavour profile of the Maragogype beans which are unusually large is very mild with a subtle sweet acidity.
This variety is a cross between the Maragogype and Pacas varieties.
Paca is a cross between the Caturra and Bourbon varieties.
Catimor is a cross between an Arabica-Robusta variety from Timor and Caturra. The quality of the Catimor beans is distinct because of its sour acidity with a slightly sharp mouthfeel and a salty aftertaste.
This is a variety that comes from elegant trees with large fruits. The cupping profile of the Geisha variety produced in Panama includes a floral aroma with a persistent exotic aftertaste and a resonant refreshing acidity. The Geisha beans have a curvy and thin shape.
A natural mutant of the Bourbon sub species, occurred in Sarchi town in West Valley, Costa Rica. With good production, it has proven to present complexity in the cup with flavors found in such as green grapes, green apples, sparkling notes.
A mutation of Typica coffee variety that was first observed in Guatemala. It is also known as Pache Comun.
The variety was born in Western Valley of Costa Rica. Villalobos is an exotic variety, where the soil is extremely rich and the micro-clime ideal, to give to the tree the sweetness and balanced acidity, two of its basic characteristics.
This is a sub-variety of Colombia (mutation) which was adapted in a laboratory, in order to perform best in specific climates and soils. Today is the variety most grown in Colombia. Sidra It is a crossed variety, made of red Bourbon and Typica, retaining characteristics of both “ancestor” varieties, that result in a balanced impression. In 2013 Sidra was cultivated in Colombia, in the innovative farm La Palma y El Tucan. The Sidra has a unique character, tastes like fresh apple, while its acidity is described as malic.
It is a crossed variety, made of red Bourbon and Typica, retaining characteristics of both “ancestor” varieties, that result in a balanced impression. In 2013 Sidra was cultivated in Colombia, in the innovative farm La Palma y El Tucan. The Sidra has a unique character, tastes like fresh apple, while its acidity is described as malic.
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