A chocolatey and smooth blend of specialty coffee, roasted for a rich body with sweet fruity notes that emerges as the coffee cools. You can find it in our web shop here.
Recommended for:
- Espresso
- Moka pot / Stovetop
- French press
- Rich roast filter
66% Brazil – Sul de Minas
- FARMER/PRODUCER: Flavio ‘Fava’ Reis.
- CULTIVARS: Mundo Novo & Acacia
- PROCESSING: Natural – Static box fermentation*
- ALTITUDE: 970 meters above sea level
*Static box fermentation*
Once the coffee has been mechanically harvested it is then separated using density which separates the levels of ripeness. The boia (the ripe coffee cherry) and boian (slightly over ripe) are then chosen to be put into the static drying boxes. These are 1 m deep boxes with capacity for 15000 litre volume of cherry which equates to 25-30 bags of green coffee. The boxes have a vented grill at the bottom to allow for air to be circulated from below up through the drying coffee. Initially cold air will be blown for 12 hours to help slow the fermentation process and then gradually the air temperature will be increased to allow drying for between 7 – 10 days. There are two thermometers at different depths to ensure a safe temperature always below 40 degrees Celsius. They are referred to as static due to the coffee remaining still in the boxes and not being turned or rotated during drying. After it is dried the coffee is then left to rest for approximately 1- 2 weeks before being milled. This method has allowed the production of more fruity and prominent profiles from the usual profile we associate with Brazil natural coffee.
34% Ethiopia
- FARMER/PRODUCER: Tariku Mengesha
- VARIETIES: 74112 Ethiopian landrace
- PROCESSING: Natural – Raised beds
- ALTITUDE: 2010 meters above sea level
Source: Falcon Specialty