A specialty coffee has an aromatic complexity (recognized aromatic impressions when tasting this coffee), specific growing and harvesting conditions. The micro-roasters pay particular attention to the entire transformation process, thereby offering you coffee with very few flaws.

BEANS 

 

TYPE: Single Origin

COUNTRY: Brazil

REGION: Espirito Santo

FARM: Coopeavi

PROCESS: Washed

VARIETIES: Varied

ALTITUDE: 1000m

 

BREW

 

RECOMMENDED FILTER SETTINGS

 

Ratio

1g of coffee : 16g of water

Infusion

 3 min 30 sec

 

RECOMMENDED ESPRESSO SETTINGS

 

Ratio

1g of coffee : 2g of water

Infusion

 28 sec

 

DESCRIPTION

 

This coffee is produced in the province of Espirito Santo, landlocked between the three major coffee-producing regions on the one hand, and the Atlantic Ocean on the other. The region of Espirito Santo and the coffee it produces is an exception to the Brazilian rule. Its rugged geographic profile and oceanic climate have always forced farmers in Espirito Santo to grow coffee differently than elsewhere in Brazil. Unlike the rest of the country, the coffee farms here are relatively small and most often contiguous to the hillside at an altitude of up to 1200m. This peculiarity forces producers to harvest the coffee by hand, offering them the possibility of selecting only the most ripe cherries. Thus, unlike other regions of Brazil where coffee is harvested mechanically in a single run, the producers of Espirito Santo harvest the coffee cherries in several passes, respecting the maturation times of each coffee tree. Most often this results in higher quality and consistency. The other particularity of this region is its oceanic climate. The rains and relative humidity of Espirito Santo prevent these producers from drying the coffee cherries in the so-called "natural" process, as is the case everywhere else in Brazil. Unlike producers in other regions who dry the cherries on the ground and still surrounded by their pulp, Espirito Santo coffee is dried using the "washed" process, where cherries are pulped before being slowly dried on raised beds, allowing air circulation. This slower and more delicate process results in a very uniform coffee of much better quality.

 

This lot is the result of the harvests of three producers from the Afonso Claudio region, in the center of the Espirito Santo province. Altamiro Lüdke, Anilar Simer de Vargas and Dalmo Ruchdeschel, who traditionally produce robusta (called conilon in Brazil), started cultivating varieties of arabica several years ago in order to reach a higher quality market and higher prices. . Once the post-harvest process is complete, the three producers in this batch sell their coffee in the form of parchment (the last protective layer of coffee) to the Coopeavi cooperative, which takes care of removing the parchment before carrying out a final sorting and preparing the coffee for export. Coopeavi then sells the coffee to our import partner Osito Coffee, who takes care of its transportation and storage in North America. 

PISTA - Espirito Santo

C$18.00Price
  • Cocoa, molasses and vanilla
  • $6.00/100G

SPECIALTY COFFEE