From plant to cup. This is the philosophy he was born into Wolstton, Madrid businessman’s specialty coffee company Miguel Angel AguadoDesiring to topple the seat of a multinational corporation like Nespresso in the coffee supply of major restaurants and luxury hotels without apology. buy grain to local producers from five continents, stored in Lleida and lightly roasted and Tarragona in biodegradable and compostable capsules that can be disposed of in brown container for organic waste. All presented in elegant boxes for each of the ‘premium’ mixes.
Aguado produces six ‘blends’. Arabica coffee from the Galapagos Islands In the blend, which he aims to contribute to awakening Spain’s “small coffee culture”, he always laments as he displays handfuls of his product, whose excellence has been approved by the United States. SAC (International Specialty Coffees Association) With more than 80 points out of 100.
Wolstton’s ‘blends’ are soft, have a point of acidity and natural sweetness, are aromatic, complex, With less body and cream than Robusta And with less caffeine. In addition, the hotelier advises the businessman that it should be taken without sugar.
“Good coffee doesn’t need sugar to hide. real taste”, emphasizes Miguel Ángel Aguado, determined to stand up for the big multinational companies in the industry, accompanied by a master barista. Antonio Minicozzi.
“The world of coffee is dominated by large multinationals that set the standards and set the rules of the game, from there other companies in the industry have two options: adapting to the tides or swimming Aguado insists before explaining how this Quixote-like adventure unfolded.
It was Minicozzi who offered to invest in this business. “I always wanted to improve The quality of the coffee served in Marlaca, the restaurant I managed for six years Hotel Paraiso de los Pinos of Formentera”, explains Aguado, who didn’t think much about it and provided the necessary capital to make Wolstton’s dream come true.
Businessman team offers six ‘blends’ in the first edition of cafes, A true rarity, the result of the region’s biodiversity, and very scarce, with the base of grain all obtained in the Galapagos Islands. “growth considered a miracle of nature “Since it would be impossible for this Arabica coffee to grow at the altitudes of the Galapagos Islands,” he explains, the ocean currents that create this miracle by creating a microclimate that cools the region “create an environment typical of high-altitude soils. .”, Add.
The rest of the high-quality green beans are purchased from local producers on five continents and stored in-house. Cafes Battle of Lleida In order to preserve the aroma and aroma of the coffee, they are mixed and roasted very slightly. “Over-drying cafes quality, sweetness and acidity, Creates more bitterness and bitterness and best of all, it is less healthy because it produces harmful chemical elements,” says Aguado. The Arabo company in Tarragona is where Wolstton makes the maquila to grind and encapsulate his coffee. Plant in the cup.
Wolston’s mixes
ax
Baltra mixes coffee from the Galapagos Islands with a touch of Gesha grain, one of the most admired coffees of one of the islands of this archipelago, which gives it the name ‘blend’.
karati
It is a ‘blend’ of coffee from Nepal and the Galapagos Islands. Its name comes from the name of one of the oldest indigenous peoples established in the Himalayas.
Henalu
A mix of cafes and locations with some legendary beaches ideal for surfing. Thus, ‘blend’ blends coffees from Hawaii, Sumatra, Australia and the Galapagos Islands. Henalu is the word native Hawaiians use to denote the movement of gliding on the waves.
mirovia
‘Blend’, consisting of Specialty Coffees from 5 continents, is perhaps the only coffee with the following features: Galapagos Islands, Sumatra, Kenya, Papua New Guinea and La Palma island. Mirovia is the name given to the super ocean on earth surrounding the supercontinent Rodinia before the separation and creation of the current continents.
Camanay
‘Blend’ consisting of coffees from the Ecuadorian Amazon, Galapagos Islands, Costa Rica and Ethiopia. Camanay is the name of a bird that uniquely represents the protection and beauty of nature in the Galapagos Islands.
achene
Wolstton’s commitment to decaffeination: Aquenio, consisting of 5 coffee sources; Sumatra, Mexico, Ethiopia, Brazil and Guatemala are decaffeinated using the Swiss water method (Swiss Water) and the pure mountain water method (Water Mountain Precess). Achene is the name given to the delicate fruit of the dandelion, among others.