About
In the sun-drenched tropical high plains of Latin and Central America, Africa and Southeast Asia, where it is always warm and birds sing, there are places ideal for growing coffee.
Local residents carefully care for coffee beans that absorb the energy of nature in order to be cleaned, dried, roasted and give you cheerfulness and joy every day.
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high-quality raw materials
The Coferium Wild Coffee line combines Nicaragua Matagalpa, Vietnamese royal washed Robusta, Brazil Santos (high-mountain Arabica), Ethiopia Yirgacheffe and Nicaragua Royal coffee varieties.
We buy coffee beans directly from Nicaragua, Brazil, Ethiopia, Uganda, Vietnam, India, Guatemala, Costa Rica, El Salvador, Colombia, Burundi, Rwanda, which allows us to guarantee the highest quality of the product.
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quality control
To ensure the impeccable quality of coffee, we carry out quality control at all stages:
Stage 1
When purchased from a plantation
Stage 2
Before shipment at the port of origin
Stage 3
At the destination port
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Cleans coffee beans from dust before roasting with a powerful air flow
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This equipment cleans coffee beans from debris, twigs or stones after roasting. This allows you to ensure that your coffee machine does not break down from foreign objects.
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Clean coffee from metal objects
Cleans coffee beans from dust before roasting with a powerful air flow
This equipment cleans coffee beans from debris, twigs or stones after roasting. This allows you to ensure that your coffee machine does not break down from foreign objects.
Clean coffee from metal objects
coferium production
roasted with pride in Russia
The special, rich and versatile taste of coffee is revealed during a gentle 20-minute roast at a temperature of up to 220 degrees Celsius, which we carry out in our factory on modern Italian equipment from Brambati.
Unlike standard industrial hot air roasting at a temperature of 600 degrees Celsius, gentle roasting allows you to evenly roast the beans with maximum protein release and caramelization of sugar and fully reveal the natural taste of each of the Coferium Wild Coffee coffee varieties.
streamlined processes
Zero import duties for green coffee beans, low cost of energy and packaging materials in Russia, as well as a localized cleaning, roasting and packaging process allow us to provide excellent prices for customers. You can buy coffee from the Coferium Wild Coffee line at the largest retail chains and marketplaces:
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100% Arabica. Ethiopia Yirgacheffe and Brazil Santos.A unique blend of Ethiopia Yirgacheffe and Brazil Santos combines a balance of noble bitterness and light citrus acidity with notes of nuts, chocolate and dried fruits. Suitable for both espresso and milk drinks.
Recommended for espresso, americano, filter coffee.
In case of problems with logistics and other reasons beyond the control of the supplier, the manufacturer can replace the components of the blend with other varieties that are similar in organoleptic and other properties.
The variety from the Yirgacheffe region is well balanced, has a deep, rich sweet taste with floral notes, berry shades and bright citrus acidity. The grain is cleaned in a dry way - coffee berries are dried in the sun for 3-4 weeks. During this time, the coffee pulp dries in the sun, and the grain absorbs its natural sugars. Yirgacheffe is the highest growing coffee variety in Ethiopia. Since the differences in daily temperatures in the mountains can reach 15 degrees, coffee beans, although they grow and mature slowly, have a high density, which lays in them a rich taste potential, which is subsequently revealed in the process of slow roasting.
In addition to Ethiopia Yirgacheffe, Brazil Santos is used in the Coferium Gold Selection blend. This is a classic Arabica from an altitude of 900-1100 meters above sea level from Brazil. Mild taste, with notes of milk chocolate and roasted nuts, with minimal sourness. Brazil Santos perfectly complements the taste of Ethiopia Yirgacheffe, forming one of the most popular varieties in the line of Coferium - Gold Selection.
Specialty-blend: Blue dragon (Vietnamese royal washed robusta) + Brazil Santos (high-mountain Arabica) The blend feels strong and powerful, yet with a soft cream, with cocoa and leather aromas and a light, pleasant bitterness.
Recommended for espresso, cappuccino, latte and other drinks with milk.
In case of problems with logistics and other reasons beyond the control of the supplier, the manufacturer can replace the components of the blend with other varieties that are similar in organoleptic and other properties.
Vietnam's coffee industry has been developing since 1857, and reached a capacity of 1.32 million tons of grain in 2013. The local coffee industry employs about 2.6 million people working in 500,000 factories of various sizes. The Vietnamese themselves gladly adopted the cult of coffee from the Europeans, but transformed it beyond recognition. The Vietnamese love strong coffee with condensed milk and sugar. It is not customary to serve food in Vietnamese coffee houses - coffee itself turns out to be quite high-calorie.
Vietnamese royal washed robusta is cleaned in a wet way - the grains are first soaked in water, and then peeled. This is an excellent variety to drink in the morning and stay alert until the end of the day due to the 2-3 times higher caffeine content than Arabica. To smooth out the powerful and full-bodied Blue Dragon, the blend uses Brazilian Santos Arabica for a classic flavor with soft cream, cocoa and leather aromas.
Blend: Highland Arabica (Brazil Santos, Nicaragua Royale) and high quality washed Robusta from Uganda.The original blend combines the pleasant soft acidity characteristic of light roasted specialty coffees with the aroma of chocolate, spices and citrus.
Recommended for espresso, americano, filter coffee.
In case of problems with logistics and other reasons beyond the control of the supplier, the manufacturer can replace the components of the blend with other varieties that are similar in organoleptic and other properties.
Coffee is Uganda's main export. The coffee sector includes about 1 million small farmers. Uganda is the birthplace of Robusta, a high-quality bean with a high caffeine content and bitterness. To smooth out the bitterness and saturate the drink with taste, we use a light roast and mix Robusta with classic Arabica. So the blend has a mild taste and the aroma of chocolate, spices and citrus.
The high-mountain Arabica varieties Brazil Santos and Nicaragua Royale need no introduction. These are classic wet-peeled varieties that infuse the blend with chocolate flavor and a tart body with nutty tones.
100% Arabica from Nicaragua. Medium roast coffee with light floral and fruity aromas, as well as citrus notes with caramel sweetness.
Recommended for espresso, filter coffee, cold brew.
In case of problems with logistics and other reasons beyond the control of the supplier, the manufacturer can replace the components of the blend with other varieties that are similar in organoleptic and other properties.
Nicaragua is known for its floral, chocolatey, fruity, and pleasant citrus notes with caramelized sweetness, making it a great espresso coffee, whether on its own or in a blend. Equally good when used in a French press, Turk and when brewing in a cup.
Nicaragua Matagalpa is 100% Arabica coffee grown at an altitude of 1000-1400 meters above sea level in the central part of the country. Nicaraguans rely on quality over quantity, preferring to limit the amount of harvest from one plantation, providing the fruits with the maximum concentration of taste. Coffee is almost the only source of foreign currency in Nicaragua; more than 40,000 farms and 280,000 workers employed in production depend on the production of this product.
In Nicaragua, it is believed that good coffee is processed only by hand. Therefore, elite highland varieties are completely in the hands of farmers. The beans are cleaned in a dry way - coffee berries are carefully collected one by one, cleaned of pulp and dried in the open air. Therefore, most Nicaraguan coffee are the most refined blends. Farmers carefully take care of coffee trees and use a minimum of fertilizers, trying to improve the quality of the grain.
100% Arabica. Ethiopia Yirgacheffe and Brazil Santos.A unique blend of Ethiopia Yirgacheffe and Brazil Santos combines a balance of noble bitterness and light citrus acidity with notes of nuts, chocolate and dried fruits. Suitable for both espresso and milk drinks.
Recommended for espresso, americano, filter coffee.
In case of problems with logistics and other reasons beyond the control of the supplier, the manufacturer can replace the components of the blend with other varieties that are similar in organoleptic and other properties.
The variety from the Yirgacheffe region is well balanced, has a deep, rich sweet taste with floral notes, berry shades and bright citrus acidity. The grain is cleaned in a dry way - coffee berries are dried in the sun for 3-4 weeks. During this time, the coffee pulp dries in the sun, and the grain absorbs its natural sugars. Yirgacheffe is the highest growing coffee variety in Ethiopia. Since the differences in daily temperatures in the mountains can reach 15 degrees, coffee beans, although they grow and mature slowly, have a high density, which lays in them a rich taste potential, which is subsequently revealed in the process of slow roasting.
In addition to Ethiopia Yirgacheffe, Brazil Santos is used in the Coferium Gold Selection blend. This is a classic Arabica from an altitude of 900-1100 meters above sea level from Brazil. Mild taste, with notes of milk chocolate and roasted nuts, with minimal sourness. Brazil Santos perfectly complements the taste of Ethiopia Yirgacheffe, forming one of the most popular varieties in the line of Coferium - Gold Selection.
Specialty-blend: Blue dragon (Vietnamese royal washed robusta) + Brazil Santos (high-mountain Arabica)The blend feels strong and powerful, yet with a soft cream, with cocoa and leather aromas and a light, pleasant bitterness.
Recommended for espresso, cappuccino, latte and other drinks with milk.
In case of problems with logistics and other reasons beyond the control of the supplier, the manufacturer can replace the components of the blend with other varieties that are similar in organoleptic and other properties.
Vietnam's coffee industry has been developing since 1857, and reached a capacity of 1.32 million tons of grain in 2013. The local coffee industry employs about 2.6 million people working in 500,000 factories of various sizes. The Vietnamese themselves gladly adopted the cult of coffee from the Europeans, but transformed it beyond recognition. The Vietnamese love strong coffee with condensed milk and sugar. It is not customary to serve food in Vietnamese coffee houses - coffee itself turns out to be quite high-calorie.
Vietnamese royal washed robusta is cleaned in a wet way - the grains are first soaked in water, and then peeled. This is an excellent variety to drink in the morning and stay alert until the end of the day due to the 2-3 times higher caffeine content than Arabica. To smooth out the powerful and full-bodied Blue Dragon, the blend uses Brazilian Santos Arabica for a classic flavor with soft cream, cocoa and leather aromas.
Blend: Highland Arabica (Brazil Santos, Nicaragua Royale) and high quality washed Robusta from Uganda.The original blend combines the pleasant soft acidity characteristic of light roasted specialty coffees with the aroma of chocolate, spices and citrus.
Recommended for espresso, americano, filter coffee.
In case of problems with logistics and other reasons beyond the control of the supplier, the manufacturer can replace the components of the blend with other varieties that are similar in organoleptic and other properties.
Coffee is Uganda's main export. The coffee sector includes about 1 million small farmers. Uganda is the birthplace of Robusta, a high-quality bean with a high caffeine content and bitterness. To smooth out the bitterness and saturate the drink with taste, we use a light roast and mix Robusta with classic Arabica. So the blend has a mild taste and the aroma of chocolate, spices and citrus.
The high-mountain Arabica varieties Brazil Santos and Nicaragua Royale need no introduction. These are classic wet-peeled varieties that infuse the blend with chocolate flavor and a tart body with nutty tones.
100% Arabica from Nicaragua.Medium roast coffee with light floral and fruity aromas, as well as citrus notes with caramel sweetness.
Recommended for espresso, filter coffee, cold brew.
In case of problems with logistics and other reasons beyond the control of the supplier, the manufacturer can replace the components of the blend with other varieties that are similar in organoleptic and other properties.
Nicaragua is known for its floral, chocolatey, fruity, and pleasant citrus notes with caramelized sweetness, making it a great espresso coffee, whether on its own or in a blend. Equally good when used in a French press, Turk and when brewing in a cup.
Nicaragua Matagalpa is 100% Arabica coffee grown at an altitude of 1000-1400 meters above sea level in the central part of the country. Nicaraguans rely on quality over quantity, preferring to limit the amount of harvest from one plantation, providing the fruits with the maximum concentration of taste. Coffee is almost the only source of foreign currency in Nicaragua; more than 40,000 farms and 280,000 workers employed in production depend on the production of this product.
In Nicaragua, it is believed that good coffee is processed only by hand. Therefore, elite highland varieties are completely in the hands of farmers. The beans are cleaned in a dry way - coffee berries are carefully collected one by one, cleaned of pulp and dried in the open air. Therefore, most Nicaraguan coffee are the most refined blends. Farmers carefully take care of coffee trees and use a minimum of fertilizers, trying to improve the quality of the grain.
how to
This is one of the fastest, most convenient and, in our opinion, one of the most delicious cooking methods. Coffee is prepared in a coffee machine. Regardless of whether the coffee machine is carob or fully automatic, the preparation mechanism is almost the same:
- at the rate of 7-8 grams of ground coffee per cup;
- a coffee tablet is formed from coffee with the help of tamping (temping), on automatic machines this is done by the brewing mechanism, on carob machines - the barista's hand;
- hot water-steam is supplied to the tablet (pre-aromatization, pre-wetting system), and after that hot water is poured through the coffee tablet, and espresso is obtained.
Classic espresso - 30-35 ml of water, ristretto - 25 ml, lungo 40-45 ml.
All other drinks (americano, cappuccino, latte and others) are the result of mixing espresso with hot water, milk and milk foam.
Espresso has the least caffeine and therefore you can drink several cups a day without harming your health, which is actively used by the people of Italy.
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If you decide to make a drink in a French press, then it is better to use coarse ground coffee. Pour it into a glass flask and fill it with water (temperature from 88 to 92 degrees). After that, stir, cover with a lid and, without lowering the piston, leave for 4 minutes. Then gently lower the plunger and immediately pour into the cups. Do not leave the drink in the French press, otherwise it will be over-extracted and become more bitter.
Due to prolonged contact with water, coffee is strong, and due to a rather coarse filter - dense.
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Geyser coffee maker is one of the easiest ways to make delicious coffee at home. It consists of three parts: the lower tank, the filter funnel, the upper tank, where the finished drink is.
Unscrew the upper part of the coffee maker, remove the filter funnel, pour medium or coarse ground coffee into it. Pour water into the lower part. Put the coffee maker on the stove and cook over low heat.
Hot water from the lower part is displaced by steam pressure, passes through a filter with ground coffee, and the drink ends up in the upper part — the whole process takes 2-4 minutes, depending on the volume of the coffee maker. As soon as the coffee is ready, you will hear a characteristic “snort”.
The drink turns out to be dense and strong. We recommend drinking it immediately after cooking.
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Chemex is an alternative way to brew coffee using a glass flask and a special paper filter.
Place the filter in the preheated flask and moisten until it sticks to the glass. Drain the liquid to remove any paper taste.
Then add 30 grams of medium or coarse ground coffee. Fill twice with water heated to 88-94 degrees: the first time to moisten the ground coffee beans, the second (thin stream) - to brew the drink. Remove paper filter.
This method of preparation allows acidic coffees to open up, while emphasizing sweetness and smoothing out excessive bitterness.
Amur Tiger Center
Our company donates part of the income from the sales of COFERIUM GOLD SELECTION coffee to maintain the Amur Tiger population in Russia!
cooperation
We are open to communication with new partners who will help supply our customers with high-quality coffee.
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Coferium is ready to consistently provide large volumes of supplies
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The Coferium Wild Coffee product line covers the taste needs of the majority of the population and has confirmed its relevance in practice.
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We are ready to provide a competitive price for the highest quality coffee through direct deliveries from plantations around the world, as well as localized roasting and packaging at our plant.
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The brand is actively growing, constantly investing in development
Coferium Wild Coffee
Hotline of distributor and authorized representative:
+7 (495) 775-86-81
Central office address:
146 Leninsky Prospekt, 10th floor, office 2025, Moscow
Social media
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Vkontakte
For retail purchase:
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