SISEL KAFFE© 2013-2014 Coffee Legacy Contact Us

Organic Coffee Business

TOM MOWER SR. SPEAKS WITH MR. CHAVIANO

About the Quality of Sisel Kaffe' Coffee Beans

The Process

1) Cultivation

Sisel KAFFE' uses only the highest-quality coffee bean: the premium panama bouquet gesha. This world-famous coffee bean is grown in the right blend of environmental factors such as sun, soil, altitude and water.
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3) Processing

The cherries are bathed and slightly fermented in water for up to 72 hours before being separated from the inner bean. The green beans are then sun dried for up to three weeks in preparation for blending.
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2) Harvesting

Every bean used in Sisel KAFFE' is hand picked because the cherries can often ripen at different rates. Picking by hand rather than machine takes more time but it also guarantees the beans will not be green and bitter.

4) Blending

Sisel KAFFE' blends various batches of beans from prime locations in Panama. This special blending technique guarantees a consistent taste and aroma for coffee lovers cup after cup.
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6) Grinding

Once the beans are perfectly roasted, they are then 'micro' grounded to reveal Sisel KAFFE's smooth taste. It's during the grind process the coffee's body and aroma come together in a harmonious blend.
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5) Roasting

The dried and blended beans are then expertly roasted by using the right balance of time and temperature. The roasting phase is when the green coffee bean turns brown and black.
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Soil

Soil


Panama soil is enriched with nutrients from the lava and ash of ancient and extinct volcanoes. This makes the soil sweet and increases its acidic level, making it adept for a coffee tree.
Water

Water


Abundant rainforest moisture provides adequate hydration and keeps the earth soft, so our coffee trees can easily absorb the unique components ground within.
Altitude and Sunshine

Altitude and Sun


Our coffee trees grow on the high slopes of ancient Panamanian volcanoes. The high altitude results in a thinner atmosphere, increasing the cosmic radiation from the sun to expose the coffee trees to the strongest rays of the sun. The bean responds by increasing flavonoids to protect itself from this intense radiation. These unusually high flavonoids ware what give the coffee bean some of the world's best flavor.

The unique conditions found in Panama create a microclimate that is prime for coffee production. The abundant moisture, regular rainfall, and intensified sunlight nourish coffee plants, producing the very best tasting coffee beans.

From sweet volcanic soil to ample sunlight, abundant rainfall to undiminished high-altitude sun nourishment, this is coffee flavor at its finest; this is Sisel Kaffe.
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*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.