How we choose, roast and taste this coffee
This blend is a combination between the selected Brazilian coffee varieties from Alta Mogiana Franca and Cerrado natural.
The coffee bean varieties that make up these batches are mainly Catuai, Caturra and Mundo Nuovo of the Bourbon family, with amazing floral notes and marked sweetness which is also enhanced by their natural processing, which naturally tends to leave many sugars in the coffee beans.
40% of this blend is made of Indian Parchment Robusta, processed with the washed method and Robusta Uganda Ngandi Kakindo, which increases the creaminess and intense aromatic notes of this espresso.
Taste - 60/40 Red Blend
We recommend preparing this blend using a dose of 7.2 grams to obtain an espresso of 15/16g extracted in 23/28 seconds.
These parameters, together with a water temperature of 90°C, will lead to a great espresso extraction with a good crema. Get ready to be swept away by intense aromas of chocolate, dried fruit and spices!
This cup has a very light and balanced acidity, a good sweetness and a great body, all very important characteristics of a classic Italian espresso.
Available in the following formats:
1kg, 500gr and 250gr
250gr vacuum ground coffee
This blend is made of
Brazil Alta Mogiana franca Gr 2 17/18
Variety: Catuai – Caturra
Uganda Ngandi Kakindo
Varietà: Typica – Heirloom
This blend was created in collaboration with the trainer SCA Gabriele Cortopassi.
Our coffees are designed, roasted and certified by the Espresso Academy team.
Mokaflor is the official technical sponsor and coffee of the Italian Barista Method.