Description
Description
Origin
Origin
Brew Advice
Brew Advice
Beanconqueror
easy care
Stands up to play time, craft
hour, and "Mom, I want to help."
4 way stretch
Send them to recess
without worry.
FAST DELIVERY
Trusted by parents all
over the country.
roasting
Filter roasting
Our filter roast is generally lighter than the espresso roast and is specially optimized for use in all types of hand filters, AeroPress, Switch, Syphon, Pulsar and Moccamaster . This roast brings out the fruitiness and sweetness of the coffee perfectly and is not recommended for use in fully automatic machines, regardless of the degree of roast.
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 is also well suited to 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 also use greenhouses here. After drying , further processing takes place in the dry mill , where grading also takes place.
Cultivation land
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 .
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.
