Coffee is one of the most widely consumed beverages in the world. It is prepared from the roasted seeds – commonly referred to as beans – of the coffee plant, and is usually served hot but can also be served cold. A typical 7 fluid ounce (ca. 207 mL) cup of coffee contains 80-140 milligrams of caffeine, depending on the method of preparation.
Coffee represents 71% of all the United States caffeine consumption followed by soft drinks and tea. Coffee, along with tea and water, is one of the most frequently-drunk beverages, its volume amounting to about a third that of tap water in North America and Europe. In 2003, coffee was the world's sixth largest agricultural export in terms of value, behind wheat, maize, soybeans, palm oil and sugar.

Arabica coffees were traditionally named by the port they were exported from, the two oldest being Mocha, from Yemen, and Java, from Indonesia. The modern coffee trade is much more specific about origin, labeling coffees by country, region, and sometimes even the producing estate.

Most arabica coffee beans originate from one of three growing regions; Latin America, East Africa/Arabia and Asia/Pacific.
Beans from different countries or regions usually have distinctive characteristics such as flavour (flavour criteria include terms such as "citrus-like" or "earthy"), aroma (sometimes "berry-like" or "flowery"), body or mouthfeel, and acidity. Acidity refers to a tangy or clean-tasting quality, typically present in washed or wet processed coffees. It does not refer to a coffee's pH level.
(Black coffee has a pH of around 5). These distinguishing taste characteristics are dependent not only on the coffee's growing region, but also on its method of process and genetic subspecies or varietal.

Merchandise type:

Organic Arabica Coffee -
Special Coffe.-
Extra Coffe.- Normal.-
Second class Coffee.-

Origin Country: Yungas - Bolivia
Exit Port : Arica - Chile