Tiga Terra Coffee & Espresso

As Intense as a Piece of Fine Dark Chocolate

The more chocolate the better? Then you should definitely try Tiga Terra: an espresso as intense as a piece of fine dark chocolate. This low-acid, very dark blend tastes of dark chocolate and walnuts and is impressive in every way.

Tips for preparation

Our roasting experts have developed Tiga Terra together with customers specifically for preparation in fully automatic coffee machines. After much trial and error, we have found the ideal recipe, and you can taste it. Tiga Terra is also a hit in espresso machines. Do you like café crème, espresso, sugar in your coffee or milk drinks? Thanks to its strong roasted aromas, this coffee is suitable for all types of drinks – whatever you feel like.

A Low-acid Blend with a Rich Crema

Tiga Terra combines three distinctive coffees that complement each other perfectly: the base is green coffee from Brazil, which provides a particularly low-acid base and a chocolatey, nutty flavour. Another 40% of the blend consists of high-quality natural Robusta from Uganda, which makes the coffee pleasantly creamy and chocolatey. A special highlight? The Robusta content always ensures a remarkably rich crema. The Arabica-Robusta blend is rounded off by a balanced coffee from Colombia, which gives the mixture an additional final kick of excitement.

A Distinctive Blend from Three Countries

The Brazilian portion comes from the Fazenda Rainha farm in Minas Gerais. It is located at an altitude of 1,600 metres on volcanic soil. The combination of location and microclimate provides ideal growing conditions for high-quality coffees. The farm has been family-owned since 1890 and still harvests its coffee carefully by hand to deliver coffees of exceptional quality.

The Ugandan contribution comes from the export company ACPCU, which brings together 32 cooperatives – over 16,000 farmers from diverse, multi-ethnic communities pursuing a common mission. Although they speak different languages, they work together in the mountainous landscape of south-western Uganda to practise future-oriented and progressive agriculture.

The Colombian piece of the puzzle comes from the Alianza Café cooperative in Nariño. Around 1,000 members grow high-quality coffee here, spread across the entire region at altitudes between 1,900 and 2,300 metres. The high altitude, combined with warm days and cool nights, allows the cherries to ripen particularly slowly, giving them their characteristic sweetness.