Description
Description
Origin
Origin
Brew Advice
Brew Advice
Beanconqueror
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For incomparable taste
We roast several times a week.
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roasting
Espresso Roasting
Our espresso roasts are usually roasted darker and slower than our filter or omni roasts. However, this does not always apply to lighter variants, which tend to be roasted more slowly but not necessarily darker. This method breaks down more acids and gives the coffee a fuller body . Although the crema is not a direct quality indicator, lighter roasts are characterized by a lighter and thinner crema that contains natural bitter substances. Ideal for portafilters, stovetop coffee pots and sometimes also for fully automatic machines .
Medium roast
Our medium roast, roasted for 9 to 11 minutes , offers a balanced blend of light roasted aromas and a prominent balance of body and sweetness. This roast is suitable for medium espresso and also good for fully automatic machines .
processing
Natural Process
In the natural process (also called dry processing), the coffee cherries are washed after harvesting and sorted by size . The cherries, still with the pulp, are laid out to dry on drying beds or large tarpaulins directly on the ground. Regular turning is necessary to prevent them from "rotting". When it rains and sometimes at night, the cherries must be covered to protect them from moisture. Some farms use greenhouses for this. After drying , further processing takes place in the dry mill, where grading also takes place .
Special variety
When it comes to coffee processing, there are a wide variety of varieties that are characterized by their unique flavor profiles and growing conditions . Some of these special varieties have stood out due to their exceptional flavors and adaptability to specific processing methods.
The Arara coffee variety is a relatively new development from Brazil , resulting from a cross between the Obatã and Yellow Catuai varieties. Arara thrives best in the traditional coffee growing areas of Brazil, where it benefits from the fertile soils and ideal climate. Due to its robustness and ability to deliver good yields under less than ideal circumstances , as well as its excellent flavor profile, Arara is a promising variety in modern coffee production.
Cultivation land
Arara
Arara ist eine besondere Arabica-Varietät aus Brasilien, die für ihre hohe Qualität, gute Widerstandsfähigkeit und ihr klares Tassenprofil geschätzt wird. Die Pflanze trägt gelbe Kaffeekirschen und ist unter anderem für ihre gute Resistenz gegenüber Kaffeerost bekannt.
Geschmacklich zeigt sich Arara häufig mit angenehmer Süße, ausgewogener Säure und einem runden Körper. Je nach Anbau, Aufbereitung und Röstung können fruchtige, florale oder schokoladige Noten besonders schön zur Geltung kommen.
Anbauland
Coffee cultivation Brazil
Brazil is the world's largest coffee producer and is known for its wide range of coffees, from sweet and nutty to rich and chocolatey . Cultivation is mainly concentrated 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 that is selected for special 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 conditions for growing . 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 type of coffee in the world and is generally considered to be of higher quality compared to Robusta. Arabica coffee is characterized by a delicate flavor profile that can range from fruity to chocolatey-nutty flavors . This diversity is partly due to the variety, the country of cultivation, the soil and especially the altitude. Arabica is grown at higher altitudes, typically above 1000 meters , where the slower growing conditions encourage 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 also been developed to combine the robustness of Robusta with the delicate flavor characteristics of Arabica.
