How we choose, roast and taste this coffee
To create this blend we started with a great base: the Brazil Alta Mogiana Franca. Its main varieties are Catuai and Caturra, of the Bourbon family. These coffee varieties are known for their floral notes and marked sweetness which is also enhanced by their natural processing, which tends to leave many of the sugars which the coffee bean organically contains.
The other Arabica component is a Honduras Marcala SHB coffee, also of the Bourbon variety. We selected this coffee for its fruity notes, while the remaining 20% of the blend is made with a selected Robusta India Parchment processed with the washed method. Perfect to give the espresso’s body a velvety and creamy texture.
We suggest preparing this blend using a dose of 7.5g to obtain an espresso of 15 / 16g with a extraction time of 25/30 seconds.
These parameters, with a water temperature of 92°C, will allow you to extract a cup of espresso with a good hazelnut colored and elastic crema with dark brown stripes. The aromas are of chocolate, vanilla and caramel.
The acidity is balanced, with a good sweetness and an excellent body combined with a persistent aftertaste.
Available in the following formats:
1kg, 500 gr and 250gr
250gr vacuum ground coffee
This blend is made of:
Brazil Alta Mogiana franca Gr 2 17/18
Variety: Catuai – Caturra
Honduras Marcala SHB
Variety: Bourbon – Catuai
Indian Parchment Karnataka
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.