Description
Description
Origin
Origin
Brew Advice
Brew Advice
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We roast several times a week.
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roasting
Espresso roasting
Our espresso roasts are generally darker and roasted more slowly than our filter or omni roasts. However, this is not always true for lighter versions, which tend to be roasted more slowly but not necessarily darker. This method breaks down more of the acids and gives the coffee a fuller body . Although the crema is not a direct indicator of quality, lighter roasts are characterized by a lighter and thinner crema, which contains natural bittering compounds. Ideal for portafilters, stovetop coffee makers , and sometimes even fully automatic coffee machines .
Light roast
The light roast, roasted for 7 to 10 minutes , emphasizes fruity aromas without overly roasted flavors. The body can vary from light to medium, often with a high acidity. This roast is ideal for lovers of fruity and floral coffees .
processing
Natural Process
In the Natural Process (also called dry processing), the coffee cherries are washed after harvest and sorted by size . The cherries, still with their pulp, are laid out to dry on drying beds or large tarps directly on the ground . Regular turning is necessary to prevent rotting. During rain and sometimes at night, the cherries must be covered to protect them from moisture. Some farms also use greenhouses for this purpose. After drying, further processing takes place in the dry mill, where grading also takes place .
Anaerobic treatment
In anaerobic processing, the coffee cherries are fermented anaerobically before the actual processing begins . They are stored in tanks or plastic bags without oxygen . This can last for several hours or weeks . Sometimes yeast is added (yeast fermented), which further increases the variety of flavors. Coffees from anaerobic processing often have very intense, sometimes sour or alcoholic flavors (rum, whiskey, etc.) or even unnatural flavors (gummy bears, etc.). Sometimes, however, super clean and delicate flavors also emerge. This method requires a lot of sensitivity from the coffee farmer to achieve the perfect balance and purity of flavor. Sometimes a combination of fermentation and drying is chosen , as in double fermentation.
Cultivation land
Coffee cultivation Brazil
Brazil is the world's largest coffee producer and is known for its wide range of coffee varieties, from sweet and nutty to rich and chocolatey . Cultivation is concentrated primarily in the regions of Minas Gerais, São Paulo, and Espírito Santo . Brazilian coffees are often staples of espresso blends, as they provide a good base with low acidity and full body .
Coffee specialties
Microlot: Exclusive small batches
A microlot represents a high-quality, small batch of coffee selected for unique characteristics such as a special variety, exceptional growing conditions , or an innovative processing method such as anaerobic fermentation. These coffees often come from a specific part of a farm where the soil, microclimate, and sunlight provide optimal growing conditions . Microlots are known for their high quality and limited availability and often offer unique flavor profiles that set them apart from standard coffees.
Types of coffee
Arabica
Arabica is the most widely consumed coffee variety worldwide and is generally considered to be of higher quality than Robusta. Arabica coffee is characterized by a delicate flavor profile that can range from fruity to chocolatey and nutty aromas . This diversity is partly due to the variety, the country of origin, the soil, and especially the growing altitude. Arabica is grown at higher altitudes, typically above 1000 meters , where the slower growing conditions promote the development of richer and more complex flavors. However, Arabica is also more susceptible to pests and fungal diseases such as coffee rust. More recently, Arabica-Robusta hybrids have been developed to combine the robustness of Robusta with the delicate flavor characteristics of Arabica.
