Boa Vista – Espresso from Brazil
This coffee is unfortunately sold out, but we plan to have it back with the next harvest .
A classic is back - and this time as an espresso. Alessandro, founding member of the APAS cooperative in Brazil, brings us this coffee, which has a nutty baseline, notes of red grapes, berries and an aftertaste of cocoa, and is structured by a fresh, delicate acidity. The man and this coffee are simply a bank - we look forward to this coffee every year. Good prospects for the rest of the year.
Boa Vista, Coffee Info
Roasted for: Espresso and espresso-based milk beverages
Origin: Finca Boa Vista, Brazil, São Gonçalo do Sapucaí, in the south of Minas Gerais
Producer: Alessandro Hervaz, founding member of the APAS cooperative
Varieties: Bourbon Amarelho, 100% Arabica.
Post-harvest process: Natural, dry processed
Tell me more about Boa Vista
Alessandro Hervaz is a founding member of the APAS cooperative in Brazil. APAS? Exactly, we also have an espresso from them in our portfolio. Alessandro? Exactly, we have had a filter coffee from them for three years and are launching a filter coffee from them again this year. Alessandro owns five farms, Boa Vista is one of them. Alessandro owns a good 9,000 coffee trees. Only recently has he started picking very selectively on his farm and sorting out even more after the harvest. The sorted cherries are laid out on drying beds and dried for 16 days. The layers were about the width of a hand, "como uma mão," explained Alessandro Philipp when asked how he managed to give the coffee these intense fruity notes.
Why does the coffee taste the way it tastes?
Alessandro always follows the same recipe for processing. A recipe that he developed several years ago and has refined since then. He uses this method on all of his farms, which of course makes it particularly exciting to taste the origin of the individual lots and varieties, as the post-harvest process itself is stable and the same. He washes the coffee cherries to remove the floaters. He then makes hand-thick layers of the cherries and covers them with foil. This speeds up the fermentation, does this for 5 to 7 days and mixes the cherries again and again. After fermentation, the cherries are dried in his solar tunnel.
How do we roast this coffee?
We roast the coffee as a 20kg batch on our 30kg Giesen roaster. We roast the coffee for 11:25 minutes with a development time of 1:13 minutes, or 10.7%. We roast naturals differently than washed coffees because they release more and more energy in the last third of the roasting process. We keep the gas at a constant level for up to 8 minutes and then reduce 50% of the energy before we continue with little energy through the first crack to the end of the roasting process. The short development time helps the coffee retain its delicate acidity and fine fruity aromas.
brewing recipe
We brew the coffee in a ratio of 1:2.5 (example: 19g of dosed coffee, 48g of brewed coffee in the cup) in a time of 30 to 32 seconds. A denser brewing ratio (eg 1:2.3) increases the texture and aroma - which we find particularly great in combination with milk.