How we choose, roast and taste this coffee
This blend is composed of the Brazil high-grade Gr 2 17/18.
In the case of commercial Brazilian coffees, this is practically the highest level of selection.
The varieties that compose it are mainly Catuai and Caturra, from the Bourbon family, capable therefore of expressing floral notes and marked sweetness, sweetness that is also enhanced by the natural processing, which tends to leave in the bean many sugars naturally contained in coffee.
Furthermore, this blend is composed of Honduras Marcala, of bourbon variety, therefore more fruity and Santo Domingo Barahona supremo and Costa Rica Pacifico Sur, which also add a pleasing acidity. As coffee speciality experts will have noticed, the areas from which these coffees come are among the most suitable in the world for the production of high-level coffee.
From the experience of our tastings, we recommend to prepare this blend using a dose of 7.5gr to obtain an espresso of 15/16gr in 25/30 seconds.
These parameters, with a water temperature of 94°C allow you to extract a cup of espresso with a good hazelnut-colored elastic cream tending to reddish, and in many cases, you will also find darker brown stripes. The nose reveals sweet, fruity and floral aromas.
Excellent sweetness and acidity complex but very balanced. The body is creamy, enveloping and the aftertaste is well persistent and elegant.
Available in the following formats:
3kg, 1kg, 500gr and 250gr
250gr vacuum ground coffee
Which coffee it is composed of :
Brazil Alta Mogiana franca Gr 2 17/18
Variety: Catuai – Caturra
Honduras Marcala SHB
Variety: Bourbon – Catuai
Santo Domingo Barahona Supreme AA
Caturra Costarica Tournon SHB Pacifico Sur
This blend was created in collaboration with the trainer SCA Gabriele Cortopassi.
Our coffees are designed, roasted and evaluated by the Espresso Academy team.
Our company is a technical sponsor and official coffee of the Italian Barista Method.