la boheme cafe catalogue 2008 en

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Coffee 2008



Introduction

La Bohéme Café is one of the rst specialty and organic coffee roasting

companies supplying the world’s highest quality single origin microlot,

organic, decaf, fair trade and Cup of Excellence Arabica coffees and blendsto Central and Eastern Europe and Russia. We create our award winning

specialty coffee espresso blends using only premium ingredients. Together

with our collection of exclusive Belgian hot chocolates and Harney and Sons

gourmet teas, La Bohéme Café distributes its products to premium restaurants,

cafés and luxurious hotels all over Central and Eastern Europe and Russia.

Our company entered the European market ve years ago and since then we

have created an extensive portfolio that includes customers from world-class

hotel chains, as well as small gourmet cafés and individual coffee and tea

Our coffees are imported directly from the place of origin. We choose coffees awarded in prestigious

competitions such as the Cup of Excellence, to ensure highest quality. All our coffees are hand-picked,

hand-sorted 100% Arabica grown in mountain regions ideal for cultivation.

La Bohéme coffees are bought directly from the farmers for

whom growing highest quality coffee is the top goal. Their

annual labor is awarded in coffee competitions. Prior to

buying our coffee we test hundreds of samples from various

plantations all over the world. First, we sample roast small

batches and create a specic roast prole for each coffee.

Afterwards, all our coffees are individually roasted by our

master roaster to reach their best taste potential. For espresso,

we always blend after the roasting process itself.

Quality



lovers. Even though we supply the highest quality products and ingredients, we believe

that everyone should be able to afford to enjoy these products regularly and for a reasonable

price.

The highest possible quality is our standard. To be able to offer our clients a complete coffee

and tea program, we have partnered up with the world’s leading coffee companies, including

Bunn drip coffee machines, Dalla Corte espresso machines, Mahlkoenig and Macap coffeegrinders, Urnex cleaning supplies, Espresso Gear barista tools, Cona vacuum pots, Bodum

french presses, among others. Products developed and manufactured by these companies

allow our clients to achieve the highest possible quality in each cup.

However, La Bohéme Café does not only focus on offering quality products. One of our

priorities is to educate the professional and general market by organizing coffee seminars,

free public coffee cuppings, free barista trainings and other educational activities. Last year

we organized multiple training programs for baristas, bartenders and waiters from major

gastronomy establishments.

So, if you’re looking for some of the highest quality coffees and

teas in the world, you have come to the right place! Feel free to

contact us directly for your coffee needs. We welcome you to

tour our roasting facility and enjoy a coffee cupping with us.

Charles Fleer

CEO President

One of the most important factors affecting the nal cup´s quality is freshness. Our coffees

are roasted and ground on demand, thus ensuring the perfect freshness. We guarantee to

deliver our freshly roasted coffee to our customers within days from the day of roasting.

La Bohéme Café offers single origin Arabicas

alongside breakfast blends, decaffeinated coffees,

organic coffees, exotic varieties and award winning

espresso blends. If you are looking for anything

we have not specically mentioned, please do not

hesitate to contact us.

Freshness



Brazil Fazenda Lagoa

In the heart o Minas Gerais, with its rolling mountains, lakes andrich armland, lies the well known coee growing region o Sul de

Minas. The great-grandather o the current owners establishedtheir rst plantation, Fazenda Lagoa about 100 years ago. Theoriginal armhouse still stands, with its wide verandah andcourtyard surrounded by Jabuticaba ruit trees.

Today, on the slopes o Serra do Pau D’Alho, Fazenda Lagoacoee is produced at altitudes ranging rom 950 to 1200 meters.Farm owner Marcelo Vieira is committed to oering high qualitysustainable coee and developing long-term relationships withclients.

Fazenda Lagoa cups clean and lively, with hints o caramel. It issweet, medium-bodied, and extremely well-balanced coee.

Sumatra Mandheling Takengon, region Aceh

Our Mandheling coee is produced in the Aceh region o Sumatraat altitudes o 750 to 1,500 meters. It is made rom a selection o the

best-pulped, sun-dried cherries cultivated by small armers whose

arms range in size rom 1 to 2.5 hectares. The coee is processed

and selected by hand using traditional methods that give this coee

its herbal aroma, ull, body, low acidity, and rich favor.

Farmers pulp their cherries at the arm and partially dry the

mucilage on patios beore sending the crop to millers to remove

the parchment. Additional sorting and export preparation takes

place in the city o Medan. Hand-picking is carried-out there to

an exceptionally high level and export-grade ne Arabicas are

prepared to virtually zero deect specialty grade.

Our Sumatra is extremely heavy-bodied, with low acidity. It is rich

and earthy, with herbal overtones.

Colombia Supremo, Screen 18

The Tolimo Department o Colombia occupies a space in the

western region o the country, in the abled Andes mountain range.

The southern part o this department consists o mountainous

hillsides with excellent climactic and environmental conditions

or the growth and production o mild coee.

Our Supremo 18 is the highest grade o Colombian coee -

rigorously picked, classied, and screened to ensure unrivaled

quality o bean. It is grown at an altitude between 1,700 and

1,950 meters and is hand-harvested between March and June. It

produces a mild cup, with average acidity and body, and a taste

o cherry erment.

Guatemala Antigua Las Nubes

Experience one o the

world´s nest coees

directly rom origin. Las

Nubes SHB coee is shade

grown in volcanic soils,

hand selected, and careully

processed at each step

along the way to your cup.

In 1875, eadweard Muybridge immortalized the coee estate o Las

Nubes in a series o evocative photographs. La Nubes estate was

ounded by William Nelson (USA 1816-1878), amed or his stamina

and vision as commercial agent o the Panama Railroad Company,which crossed the isthmus. For over a century, Las Nubes has been

meticulously managed by amilies who have helped orge the

tradition o ne coees in Guatemala.

Annual Production: 5,000 bags

Soil type: Franc / Sand

Annual precipitation: 4,000 mm

Shade Trees Species: Inga

Beginning o Harvest: November

End o Harvest: February

Relative Humidity: 85%

Sumatra Lintong Deca - 100 % Zero Deect

Our Lintong Deca coee comes rom the same plantation as the conventional version. Ater harvest and processing it goes through a CO2/O2 decaeination

process. This process is technically known as super critical fuid extraction. With the CO2 process, pre-steamed beans are soaked in a liquid bath o carbon

dioxide at 73 to 300 atmospheres. Ater a thorough soaking, the pressure is reduced allowing the CO2 to evaporate, or the pressurized CO2 is run through

either water or charcoal lters to remove the caeine. The carbon dioxide is then used on another batch o beans. This same process can also be done with

oxygen (O2). These liquids work better than water because they are kept in super critical state near the transition rom liquid to gas so that they have the

high diusion o gas and the high density o a liquid. This process has the advantage that it avoids the use o potentially toxic solvents. Our Sumatra Lington

Deca retains its heavy body and low acidity. It is rich and earthy, with herbal overtones. When correctly roasted we ound it extremely suitable or single

origin deca espresso.

Single Origin Coee - Spring/Summer 2008

In La Bohéme Caé we always strive to oer a dierent varieties and origins o coee. Whether you like conventional, certied organic, Cup

o Excellence or microlot coees, we always provide our clients with the best quality coee on the market. To ensure an optimal reshness

we choose only current crops.



Organic coee (EU Certifed)

Coee that is sold as “organic” has to meet several criterias:

the arm on which the coee is grown has not been using any synthetic pesticides or other prohibited•

substances or 3 years

organic coee is always grown separately rom the traditional crop•

the armer must have a plan or a sustainable crop rotation in order to prevent erosion, the depletion o soil•

nutrients, and control or pests

in the E.U., only certied roasting acilities can produce coee under the label “Bio product”•

Guatemala Finca Entre Rios Organic

Finca Entre Ríos is a small arm o 18 hectares o coee and a similar

amount o orest, located in the centre o the Sierra de Las Minas

Reserve, northeast o Guatemala City. Annual production is just 300

bags. The name o the arm comes rom two rivers o crystal clear

water that originate rom the highlands o the arm and pass through

the coee trees. The water rom these rivers is used in the wet mill.

Amongst the arms orest, there are many Balsam trees – a species that

is now in danger o extinction – s ome as old as 300 years. The arm hasCloud Forest (a special tropical, sub-tropical and tepid microclimate)

with many unique species o plant and animal lie.

At Finca Entre Ríos, the animal lie lives in an environment protected

by the owner’s philosophy, a widow that has run the arm or over 10

years with a vision and goal o protecting its natural sources, especially

the animals that inhabit the arm.

The coee cups very well with combined favors o ruits and dark

chocolate. This coee is well balanced or espresso as well as or drip

coee. Last year we were astonished by its quality. This year is even

better!

Ethiopia Yirgachee Organic

Ethiopian coee is known by consumers as highland coee because

it is grown in the highland areas o the country. The nest Yirgachee

posseses an intense foral aroma which is also noticable in the cup.

The washed Yirgachee is one o the best highland coees in the

world, containing both a ne acidity and a rich body. Our Ethiopian

Yirgachee is organic certied, tastes o sweet honey and light foral

tones, with a delicate balance o favor and hints o Jasmine.

Brazil Santa Terezinha Organic - Cup o Excellence

Located in the Municipality o Paraisópolis (Minas Gerais), Fazenda Santa Terezinha is amous or the quality o the coees

it brought to previous editions o the Cup o Excellence Competition, etching 1st in 2001, 3rd in 2002 and the 23rd

in 2005 (85 points). This arm has been in the hands o the Almeida amily since 1915. The property has excellent

quality soils, adequate climate and an altitude o 1,110 meters. The whole coee plantations have been

organically cultivated or the last six years, and have the IBD certicate, with the export seal or Europe,

Japan and the United States.

Coee is picked manually and selectively, and the ripe beans are strip picked on cloth,

to avoid any contact with the soil, and are separated by planting eld and variety. The

recently picked coee is pulped and immediately ater placed in the suspended

and covered terrace, where the beans remain until completely dried.Santa

Terezinha has distinctive fower and chocolate notes with very pleasant

spicy atertaste.

Ethiopia Kontir Organic

Ater a long and ruitul search we are now nally in a position to oer you a marvellous wild coee, the origins o which there canbe no doubt. The BIO certicate is a stamp o pure originality and authenticity. This wild coee grows in the protected Rain orests

o Kontir (in the province o Sheko with the capital Mizan Teeri in south west Ethiopia). It has the qualities o power and taste, which

provide a wonderul espresso. An espresso with its roots in the rain orests, possessing all the power o nature, which is exhibited in

it’s wonderul taste and smell. Ethiopia Kontir has a very distinct aroma, ull body and sweet ruity tones with hints o berries.



(Hand crated urns or Sumatra Kopi Tongkonan Toraja cofee)

Jamaica Blue Mountain - Wallenord Estate

Our Jamaica Blue Mountain Wallenord Estate® is the most

recognized, and most sought ater Jamaica Blue Mountain®

brand in the world. This is an unique coee which presents an

intense aroma combined with the perect balance o acidity

and body.

Jamaica High Mountain Supreme® coee is produced using

the same seedlings as Jamaica Blue Mountain®, that is, Arabica

typica, however this coee is grown in a dierent mountain

range in the center to west o the island. Dierent soil andclimatic conditions combine to produce a coee with a

distinctive smooth ull-bodied favor, light acidity, clean taste,

and pleasant aroma.Hawaii Kona Extra Fancy

“Hawaii Kona Extra Fancy” is produced by Greenwell Coee

Farm in the Kona district on the island o Hawaii. The arm is

located at an altitude o approximately 500 meters alongside

the ormer residence o Henry Nicholas Greenwell and his

wie Elisabeth Caroline. They came rom England in 1850 and

started cultivating coee on Hawaii. Today, the building is a

museum and accommodates the “Kona Historical Society”.

The 60 hectares arm is still managed by the Greenwell amily.

Additionally to their own production they buy coee rom

200 other small scale coee armers in the Kona area. The

average size o small holdings in this area is 1,2-2 hectares.

The Greenwell Farm undertakes either a wet or a dry process,

thereore guarantee secure quality management. The cherries

are handpicked, washed and sundried. The “Kona Extra

Fancy“ represents the highest quality that is produced on the

Greenwell arm.

Sumatra Kopi Tongkonan Toraja

Kopi Tongkonan Toraja is a rare and unique coee grown on rich

volcanic soils around Mount Sesean on the island o Sulawesi,

Indonesia. The coee is cultivated in small home gardens by ten

amilies belonging to the „Toraja“ tribe.

The Toraja represent one o the ew independent ethnic groups

in the Sulawesi highlands who have managed to maintain their

distinctive cultural identity refected in their language, social rituals

and religion. This handmade delicacy meets our highest quality

demands, and those o the gourmet- with a clear unmistakable

ragrance, an intense yet creamy body with just a hint o spiciness

in its favour.

The members o Tongkonan Co-Op only hand pick ully ripe, deep

red cherries which are then placed in wooden barrels and covered

with clear spring water. The pulping process is conducted manually

by gently pounding the cherries with a pestle and regularly

rinsing the parchment until all residue has been removed. The wet

parchment is evenly spread out on mats and continually turned or a

gentle sun drying. This task may take up to our weeks as the process

is interrupted by recurrent tropical rain showers.

Upon completion o the drying process all members o the Tongkonan congregate in order to peel the parchment shells o the

coee beans. Simultaneously they select only uninjured, jade green

beans. These sound beans are collected in small cotton wool sacks

or storage until a consignment is prepared or despatch.

In recognition o the unique value o their coee, the Toraja ultimately

pack these exceptional jade green beans in small wooden barrels

carrying approximately 3 pounds each. These barrels are carved

rom the native and ast growing Bo´bok trees.

In La Bohéme Caé we try to satisy the needs o all our customers. Whether our clients seek conventional, certied organic, Fair Trade, Cup

o Excellence or exotic coees, we are always able to provide them with the product o the highest quality and reshness on the market.

Our Exotic Coee oering or Spring-Summer 2008 includes the most unique and expensive coees in the world. Jamaica Blue Mountain

and Hawaii Kona Extra Fancy have been considered the premium origins or decades. Kopi Tongkonan Toraja is our exotic novelty rom

the Sumatra Island. This coee is supplied in handmade wooden urns, designed by the Toraja tribe.

Exotic Coee



Espresso Blends

Espresso La Bohéme

La Bohéme Espresso was designed in the La Bohéme Caé laboratories with one direction in mind, to create one o the most

enjoyable espresso blends in the world. This espresso blend combines varieties o 100 % Arabica coees rom Latin, South

America and Arica to create a well rounded, velvety ull bodied espresso accompanied by a slight bouquet o ruits and nuts

with a pleasant atertaste o semi sweet chocolate.

This wonderully smooth and absolutely delicious espresso will leave you wondering how you have lived your lie without it!

Brewing Tips:17g – 30ml / temperature – 93,5°C

Espresso Du Lac

La Bohéme Caé’s espresso blend Du Lac is based on the “new world” coee taste o the Americas. Its tradition is derived rom

and enjoyed in the caes o North America. La Bohéme Caé’s espresso blend Du Lac combines darkly roasted 100% Arabica

coees primarily rom Central and South America to create a strong espresso enhanced by a delicate cacao aroma.

A delicate, ruity bouquet mixed with nuts and dark chocolate gives this espresso its own characteristic taste.

Brewing Tips:

18-19g – 25ml / temperature – 94,5°C

Espresso Maniesto

The Espresso Maniesto is based on an espresso blend with a history as old as the monumental theaters o Milan. This espresso

blend was traditionally used and enjoyed by the elite in Milano during wonderul theatrical maniestations. This Northern Italian

style espresso blend combines 100% Arabica coees rom Central and South America with coees rom the ar reaches o

Indonesia. It has a light body and wonderully ruity aroma and taste. The slightly higher acidity teases the pallet and leaves and

a long and rereshing atertaste.

Espresso Maniesto is light and upliting which makes it perect or a morning espresso, or or a night out at the theater.

Brewing Tips:

16-18g – 30ml / temperature – 94 - 94,5°C

Do you want to have your own espresso blend?

We oer to build a specic espresso blends according to your individual needs and

taste. The process o building a blend involves cupping o single origin coees,

tasting and testing on specic espresso machines that will be used. Please be

aware that as a Specialty Coee Roaster we do not roast Robusta, however, we have

several Arabicas that can supplement it.



Breakast Blends - Hotel Filter Coee Oering

Ethiopian Sun Rise

This vibrant breakast blend combines three varieties o Ethiopian coees to

create a wonderully rereshing and ruity breakast coee that compliments

your light breakast and leaves you eeling resh and enlightened.

Bohemian Mornings Blend

This stronger breakast coee is a well balanced, ull-bodied,

nutty coee that blends well with milk, or is great alone.

It combines ve coees rom around the world and is a

wonderul way to jump start your day, or make it through

those late aternoon meetings.



This is one o the most exciting methods to prepare coee! Vacuum pots produce an extremely clean cup,

while they entertain the onlookers. The earliest glass vacuum pots appear to have been in use in Germany

by the 1830’s, as witnessed by a patent led in France by Jeanne Richard in 1838. Siphon/Vacuum pot

method has remained extremely popular in Japan and USA, while in Europe it was slowly orgoten.

Vacuum pots consist o a bottom container where the water initially sits and the brewed coee eventuallyrests; a top container that has a siphon tube attached to it (and a hole in the bottom o the vessel), where

the coee brewing takes place; a type o sealing material (usually a rubber gasket) to help create a partial

vacuum in the lower vessel while brewing is taking place, and a lter, which can be made o glass, paper,

metal, or cloth.

There is also a heating source, either a cloth-wick alcohol burner (slowest), gas or electric stovetop (aster),

or a specialty butane burner (astest). There are additional heating devices, including the amous halogen

burner system used in Japanese siphon bars.

As with other methods, to prepare coee in vacuum pot, you need a good quality resh coee,

coeegrinder, wooden (bamboo) stirring stick, heat souce and hot water.

A French press, also known as a press pot, coee press, coee plunger or caetière, is a simple coee

brewing device, probably invented in France in the 1850s, but rst patented by Attilio Calimani in 1931.

Using a French Press is the easiest and best way to get truly excellent coee at home. Nowadays, even

some „Third Wave“ Caes use French presses to brew the highest quality coees or their customers.

The keys to getting good results are: using high quality, resh beans; grinding the coee correctly;

using clean equipment; and timing the process. We closely cooperate with Bodum; a well-known Swiss

company that has been producing the best push pots on the market or decades.

Frnch Prs

Vacuum Pot



Bunn 392 Pourover

Bunn ICB APS Single Brewer

Bunn Dual TF-SSBunn ICB Twin Bunn ICB TF-SS



It is in our interest to consult and maintain your coee program to the highest level. The

purchasing o La Boheme Caé automatically enters your establishment into our Machine

Service Program (MSP) ree o charge or the term o the contract. This program oers monthly

maintenance o the coee machines used to serve La Boheme Caé by our trained service

technicians.

These technicians will evaluate and report to you the status and the cleanliness o your machines

and will organize the replacement o damaged or worn parts. These representatives will also

inorm La Boheme Cae o needed coee accessories.

With this program a trained service representative will be dispatched within 4 hours o your

request or maintenance Monday through Friday rom 9 am to 5 pm and a 6 hour response on

Saturday, Sunday and Holidays. In the case the machine cannot be repaired onsite, or machines

supplied or purchased by La Boheme Caé, a substitute machine o equal quality will be placed

into the acility until the proper repairs are conducted.

La Bohéme Machine Service Program

With the purchase o our coees, you will be supplied with high quality porcelain

manuactured specically or La Boheme Caé. The quantity o the complimentary porcelain

will be dependant on quantity o coee ordered. La Boheme porcelain is only available or

use with La Boheme Caé. We eel that high quality coee and espresso deserves high quality

porcelain and accessories and we are condent you will be satised with our selection.

La Bohéme Porcelain



For our customers we oer ree o charge barista training programs that signicantly help

to increase nal quality o your coee products, as well as the overall customer service

in caés and restaurants. We oer these training programs both on and o-site to satisy

your specic needs. During the initial presentation, our proessional baristas introduce

your sta the world o coee. Basic inormation about growing, processing and roasting

coee are aciliated with videos and pictures rom plantations and roasting acilities.

The practical part o our seminars includes an in-depth look into brewing and grinding

techniques, drink building, latte art, machine maintenance and customer service. I youare interested in any specic area o coee preparation, we are able to provide tailor made

courses and presentations to best suit your needs.

Barista Training Program



Midnight Roasters, s.r.o.

Pod Javory 20, Prague 4 - Kunratice, 148 00

Tel:(+420) 244 400 061 Fax: (+420) 222 513 834

www.labohemecafe.eu

la boheme cafe catalogue 2008 en

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