Home

Contact Us

EACH INDIVIDUAL COFFEE BEAN IS COATED WITH A COFFEE SPIRIT VARNISH Compounded from oils Extracted From the Roasted coffee Bean Itself.

CAFEGRAFIA® Coffee: 125 g ( 4.4 oz) Price: 4.00 usd
Included is a work of Coffee Art With Every Package !
( You Could Do it also For Your Coffee, See Here )

Cafegrafia® Coated Bean Technology Costa Rica Coffee
More Costa Rica Coffee Below

The Best in Art !
The Best in Coffee !
Costa Rica Has To Offer !!!

Each artwork below is created using 100% Coffee
as pigment to make up the tones of the Image.
for full specifications see
Coffee Cards
Order By Number or Title Below Each
Cafegrafia® Coffee Package

Costa Rica Coffee no: 1
" Picking Coffee "

Costa Rica Coffee: no 2
One More Coffee Basket

Costa Rica Coffee No: 3
" Coffee Team "

Costa Rica Coffee no: 4
" In the Coffee Fields "

Costa Rica Coffee no: 5
" Picking a Basket Full "

Costa Rica Coffee no: 6
" Coffee Queen "

The Best Coffee Costa Rica Can Offer
CAFEGRAFIA® Coffee: 125 g ( 4.4 oz) Price: 4.00 usd
Included is a work of Coffee Art
With Every Package !

full details on size
see COFFEE CARDS
Coffee comes sealed inside polypropylene bag

ABOUT THE ARTIST

" Coated Coffee Bean Technology "
The Best Coffee in The World !

Another Leap in Coffee Technology
Sold Under Cafegrafia® Costa Rica Coffee.

Oils extracted from the coffee bean are used to make
a Varnish. With this Varnish each roasted coffee bean
is Coated one by one.
Cafegrafia® Coffee

Saul Bolaños at Cafegrafia® Research Labs discovered
a completely natural process to extract Certain Coffee
oils from the coffee Bean itself. These oils can be used
to cover every roasted coffee bean individually with a
skin, protecting it from oxidation.

This results in 200% more aroma and flavor and a longer
shelf life. If you ever came across: " Cafegrafia® Costa
Rica Coffee " in its first Edition and bought it, then You
know you tasted the Best Coffee the world can offer !

IN THE NEW SECOND EDITION
Each 125 grams Coffee Bag comes again with
a 100% Pure Coffee Artwork  Created by the artist.
There are 15 different art subjects to Collect!

How the new preserving Coffee Oils
were Discovered, Continues Below...

" In 1988 Light sensitive oils extracted from
the coffee beans were coated on tiles to
produce the first photographic coffee images,
Coffee art , and Photographic Coffee Art was
invented in Costa Rica......"
see  COFFEE ART HISTORY

While conducting the experiments mentioned
above, a whole series of new coffee spirits,
oils, aldehydes, alcohols, esters and phenols
were separated and studied by the author at
the Cafegrafia® Research Laboratories in
Costa Rica.

Notes were made at the time, of other possible
uses of some of these substances, and how
they could be used alone or in combination with
each other, in some instances, to compound
non toxic varnishes.

BRIEF PROFILE OF COFFEE

The seed berries or beans of the Arabian
Coffee Tree, There are many types, the most
widely cultivated and the only one in
Costa Rica is:  Coffea Arabica,

there are numerous varieties in this species
like " Mocha coffee '' and "Java coffee".

The Arabian coffee plant is a small ever green
first brought to Europe from Arabia and from
Europe introduced in America about 1723.
Costa Rica started Coffee cultivation
around 1816.

The Coffee trees are now grown in most
tropical  countries, It requires a hot moist
ground, It grows best at high altitudes.
The roots absorb the nutrients from
the particular soil on which they grow.
Highland Volcanic soils are rich in sulphur
which imparts strong aromatic properties
to the bean.

The bean also varies in aroma and taste
by differences in climate, and cultivation.

TRADE NAME COFFEES

Trade-name coffees are usually blends from
several coffee types, the blends are either
effected to reduce costs, to create a distinctive
flavor, or because of lack of quantities from
superior types of Coffee.
An outline of the criteria for coffee
blends below:

-Brazil
produces maybe about half of all coffee,
It is still the base for most blends, the
quality is average and not high.

Coffee from Colombia is used for rich flavor,

Mexican for winey flavor,

El Salvador for full body,

Costa Rican Coffee for fragrance

Arabian Mocha for particular flavor.

Coffee from Guatemala which has full body
and rich flavor is used alone without blending.

AWARE CONSUMERS NOW DAYS prefer to buy
coffee from a particular region or country than the
" blends " they can obtain in their own countries,
which are usually mixtures of several types of
coffee from different countries as explained above
.
Cafegrafia® Coffee, for example, is a blend of
Coffees from two different Regions:
" Tarrazú " and " Orosí " both highland Volcanic
soils. within Costa Rica, of course.

Since about 1995, The Coffee market has
suffered a mayor transformation.

New Types of selected coffee which were too
expensive to produce or market in the past are
now being produced in Costa Rica ( and many
other countries)   Because the consumers will
pay the higher prices once, and if they can really
taste the quality, they will pay it again.


Such is the case of
Cafegrafia® Costa Rica Coffee.
- Coated Bean Technology -
which could not be paid for or appreciated in the
coffee markets of 1990. But it is now !

COFFEE PRESERVING TECHNIQUES

The Dried green coffee bean is an odorless seed,
does not  oxidize easily. It can be stored for more
than 3 years without detrimental changes.

When the coffee bean is roasted for use, In
chemistry this process is called Dry Distillation.
Transformations with in the bean brought about by
the heat, develop the flavor and aroma.

Excessive heat during roasting of the coffee bean
causes loss of aromatic volatile oils.
Air is the number one enemy of the roasted bean.
followed by high temperature.
Oxygen combines with most substances in
the surface of the grain forming new compounds
which change its flavor and will destroy its fragrance.

Vacuum packing is a widely applied technique
to retard oxidation. ( but not prevent it ) The air is sucked out of the package, But due to the configuration or shape of the whole coffee bean, it is impossible to leave all its surface without contact with air.

One would think vacuum packing is more effective on ground coffee, which due to its smaller particles, it
can be compressed closer together.
But Unfortunately ground coffle is irremediably
vulnerable to oxidation because of its finely divided
state.

All conditions being equal, whole grain coffee lasts
a longer time without oxidation than ground coffee.

NITROGEN PACKING

Instead of vacuum packing which can not drive all air out,
it was though of a technique to do away with all the air completely and substitute it with a gas: nitrogen.
This is called nitrogen packing. This process forces
the nitrogen into the bag, since the nitrogen is a
heavier gas than oxygen, it displaces it.

But knowing how extremely chemically active the
complex compounds that live on the surface of the
roasted coffee bean are,
It is certain that instead of combining with air to form
oxides ( by introduction oxygen atoms in its molecule)
the coffee compounds on the surface will combine with
nitrogen instead. So actually instead of oxidation the
coffee beans will suffer "Nitration."

Nitrogen is not as inert as they like you to think. The
legion of strong reactive acids and gases present in
coffee will see to that ( besides the carbon dioxide emitted
by the coffee in which " OXIGEN " is present )

Nitrogen coffee packing is preferred to Vacuum
packing not because it is better, but because it
is cheaper.

Regardless of type of coffee packing employed,
vacuum packing or nitrogen/flush packing,
or combinations of both, The methods are better than
no methods at all, and

" the coffee will not taste and smell fresh after 3 months
after roasting and packing "
The Bottom Line:
-" The shelf life of Vaccum packed or Nitrogen/Flush
roasted coffee is no more than 3 months "

CAFEGRAFIA COATED COFFEE BEAN

Cafegrafia® Coated Bean Technology does not
only keep the roasted coffee bean fresh for 9 months !
but it also ENRICHES the coffee bean, it does this by
restituting some of the very same coffee spirits the
bean lost during roasting.

This simply means that,
even if consumed immediately after roasting,
Cafegrafia Costa Rica Coffee will taste better than
the very same coffee with the coffee bean not coated.

The extra coffee spirits restituted to the coffee bean
when it is individually varnished with it,
ARE FLAVOR ENHANCING !

The coffee is entirely superior, fresh or aged.
It could also be vacuum packed to prolong its freshness
for even longer periods, but it is not necessary.

Still speaking about our new Coated Coffee Bean
Technology...
Once the bag is opened, the flavor enhancing skin of coffee spirits englobing the outer surface of the coffee
bean will begin to volatilize.

The bean will loose its
protecting skin in a few days if left  completely exposed
to open air.   After first opening the package it is
recommended not to leave the bag wide open and to
consume it as soon as possible.

It is for this reason that the Cafegrafia® Coffee
comes packed in 125 gram bags only.
It is a Precious Coffee.
A work of art in every sense of the word.