Try set 3: "variety pure coffee"

GALAPAGOS "San Cristóbal" - medium/full body
San Cristóbal, or Chatham is the easternmost Galapagos Islands. There grows the coffee in controlled biological cultivation on very fertile, heavily region volcanic rock. The best Arabica Bourbon coffee plants are originally from Guatemala. The San Cristóbal is very full-bodied with velvety, almost perfect richness and delicate, fruity acidity as well as piquant spicy, nutty flavors and an intense flavor to dark chocolate.
The San Cristóbal is coffee only in small quantities produced and is therefore not always available.
Preparation: Filter coffee, espresso, cappuccino, latte macchiato

Guatemala
"Genuine Antigua" - full body
Guatemala produces one of the world's best coffees in the area of the ancient capital of Antigua. Heights up to 1800m, regular rainfall and fertile volcanic soil provide excellent climatic conditions. Sunny days and cool nights can be slower to mature the coffee at high altitudes under shade trees and refine the distinctive flavor profile. In addition, the beans from a great height are tougher and tolerated a darker roast, to fully develop the flavor. Our "genuine Antigua" is full bodied with an exquisite, almost perfect fullness and elegant, lively acidity, as well as with spicy flavors and nuances of chocolate.
Preparation:  Filter coffee, espresso, cappuccino, latte macchiato

JAVA
'True of blue Java' - full/medium body
Java produced coffee since the Dutch the first Arabica trees on the colony of Batavia 300 years ago planted. The best 'blue Java' on one of the 4 estate plantation, Blawan, Jampid, Kayumas and pan treatment generates. The taste is missing after "Forest floor" (mushrooms, Moss, autumn leaves), which characterized the coffees from Sumatra and Sulawesi especially wet processed coffee from Java. Java has intensive syrupy richness with flavors of nuts, bitter sweet chocolate and hints of black pepper.
Preparation: Filter coffee, espresso, cappuccino, latte macchiato

SUMATRA
"Lintong" - full body
In contrast to the large coffee plantations on Java, the coffee on Sumatra produced predominantly by countless small farms. The quality in Sumatra is wavering because of the large number of small farmers, so that it only offered, if we succeed, to buy premium quality. The coffee cherries are dried in the Sun on the ground (dry processing), so record the coffee flavour components from the pulp and the Earth. The result of dry treatment is a well-rounded coffee with massive wealth. Our "Lintong" is a full-body coffee with concentrated aromas of earthy sweet and emphasized spicy notes like cinnamon and tropical wood.
Preparation: Filter coffee, milk coffee, espresso, cappuccino, latte macchiato

Kenya
"Top Massai" - full body
Kenya's reputation for producing the best African coffee, is second to none. Fans refer to him as the richest aroma coffee in the world, the red Bordeaux wine under the coffee. Our Kenya is growing right on the equator, in the foothills up to 2100 m high the 5199 m high Mount Kenya. The soil is volcanic, and the climatic conditions are ideal. The coffee is wonderfully fragrant with balanced balance of richness and acidity of red wine. The lingering aromas recall dark berries and cherries, blackberries and black currants.
Preparation:  Filter coffee, breakfast