SCA Score 87.5+

Coffees from the Agaro region have a unique flavor. These coffees can feature a general flavor profile toward black tea, aromas of coffee flowers and citrus, and they tend to be complex and delicate.

Certified organic farming

Roasting for ALL METHODS
Producers: Quedemesa Smallholders
Tasting notes: Notes of Black Tea and Citrus / Floral and Delicate.
Roasting: clear
Variety: 74110, 74112

Altitude: 2000m Process

Process: Washed

Roasting method all methods, recommended machines:


Duromina Cooperative

Nestled in the heart of the mountains, this terroir offers ideal conditions
for the cultivation of exceptional coffee. High altitudes, soils
Rich in minerals and balanced climate create a perfect microclimate for the development of exquisite coffee beans. Quedemesa coffees are distinguished by their floral aromas, lively fruity notes and delicate acidity. Each cup reveals a true taste journey, capturing the very essence of this unique and enchanting region.



In this region, although some farmers manage relatively large estates, most operate small plots, of
average size of about half a hectare. They practice agriculture
organic, often using organic compost, although the size is
less common. Each farmer cares for less than 1500 coffee trees per hectare, with each tree producing between 100 and 200 grams of green coffee.

The cherries they pick by hand are carefully sorted by family members and then delivered to the Duromina station for processing. Here, farmers are paid based on daily cherry prices, and cooperatives pay additional dividends when coffee is sold at a premium price. This close relationship between farmers and the washing station promotes quality control and fair remuneration.

Your frequently asked questions

How do I store my coffee?

To keep your coffee fresh and tasty, here are some tips:

Store it properly: Coffee should be stored in an opaque airtight container, preferably glass or ceramic. Avoid transparent containers, as light can affect the quality of the coffee. Also, make sure the container is tightly sealed to prevent exposure to air.

Keep it away from heat, light and humidity: Coffee is sensitive to heat, light and humidity, as they can accelerate the spoilage process. Keep your coffee in a cool, dark place, like a cupboard, and avoid storing it near the stove or any other heat source.

Don't put it in the fridge: Contrary to popular belief, storing coffee in the fridge is not recommended. Humidity and odors from the refrigerator can alter the taste of the coffee. Additionally, coffee tends to absorb flavors from other foods in the refrigerator.

Grind the coffee just before use: If you buy coffee beans, it is best to grind it just before preparing it. This preserves the freshness of the aromas. If you buy pre-ground coffee, be sure to consume it within a reasonable amount of time to enjoy its optimal flavors.

Stick to the recommended use-by date: Coffee has a recommended shelf life, which is usually indicated on the packaging. Try to respect this date to fully appreciate the freshness of the coffee. However, keep in mind that coffee quality may begin to deteriorate a few weeks after the roast date.

By following these tips, you will be able to preserve the freshness and flavor of your coffee for a longer period of time. Enjoy every cup of delicious coffee!

What is a score?

The Specialty Coffee Association of America, created by Erna Knutsen, defines a rating grid* (The Green Arabica Coffee Classification System (GACCS)) consisting of physical and sensory criteria to assess the quality of a coffee.

The SCA score is based on a tasting scale that rates different aspects of coffee, such as aroma, taste, acidity, body and aftertaste (aftertaste). Each aspect is scored individually and then an overall score is given to the coffee.

The SCA scoring system ranges from 0 to 100, where a coffee gets a higher score if it exhibits higher quality characteristics. Specialty coffees, which are considered the highest quality coffees, typically have an SCA score of 80 or higher.

On a scale of 100 points, a coffee is said to be "specialty" if it obtains a score of at least 80:

+ 88 Grand Cru coffees

+85 Exceptional coffee

+80 Very good specialty coffee

A specialty coffee therefore meets three minimum requirements:

  • Hand picking of ripe beans only.
  • Rating 80 or more/100
  • No major defects and less than 5 minor defects.

Which intensity to choose?

The choice of coffee strength mainly depends on your personal preferences in terms of coffee taste and strength. The intensity of a coffee is often associated with its flavor profile and level of roast.

Here are some tips to help you choose the strength of your coffee:

Light to Medium: If you prefer a milder coffee with less body and more acidity, opt for a coffee with a light to medium strength. These coffees tend to have more delicate flavors and more subtle aromas. They are generally suitable for people who prefer lighter, less full-bodied coffees.

Medium to strong: If you're looking for a balance between sweetness and intensity, medium to strong coffees might suit your preferences. They generally offer a good compromise between more pronounced flavors and more complex aromas, without being too strong.

Full-bodied to full-bodied: If you like strong, robust coffees with a full body and bold flavors, full-bodied to full-bodied coffees will be your go-to. These coffees are often associated with darker roast profiles, with hints of caramel, dark chocolate or smoke.

Remember that these guidelines are general and the flavor profile may vary depending on coffee growing region, roasting method and other factors. It can be helpful to experiment with different coffees and strengths to find the one that best suits your personal tastes.