Boa Vista – Espresso from Brazil

Unfortunately, this coffee is currently sold out, but we plan to have it back with the next harvest .

A classic is back – and this time as an espresso. Alessandro, a founding member of the APAS cooperative in Brazil, brings us this coffee, which has a nutty baseline, displays notes of red grapes, berries, and a cocoa finish, and is structured by a fresh, delicate acidity. The man and this coffee are simply reliable – we look forward to this coffee every year. Good prospects for the rest of the year.

Boa Vista, coffee facts

Roasted for: Espresso and espresso-based milk drinks

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, the one from whom we have had a filter coffee for three years and are also launching a filter coffee from this year. Alessandro owns five farms, Boa Vista is one of them. Alessandro owns a good 9,000 coffee trees. Only recently has the picking on his farm become incredibly selective, with even more sorting taking place after the harvest. The sorted cherries are laid out on drying beds and dried for 16 days. The layers were about a hand-breadth thick, “como uma mão,” explained Alessandro to Philipp when asked how he managed to give the coffee these intense fruit notes.

Why does the coffee taste the way it tastes?

Alessandro always follows the same processing recipe. A recipe he developed a few years ago and has refined ever since. He applies this method on all his farms, which of course makes it especially exciting to taste the origin of the individual lots and varieties, as the post-harvest process itself is stable and the same. They wash the coffee cherries to remove the floaters. Afterwards, he makes hand-thick layers of the cherries and covers them with a foil. This accelerates the fermentation, which he does for 5 to 7 days, mixing the cherries repeatedly. After fermentation, the cherries were dried in his solar tunnel.

How do we roast this coffee?

We roast the coffee in 20kg batches 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 energy in the last third of the roast. We keep the gas constant until 8 minutes and then reduce the energy by 50% before proceeding with low energy through the first crack until the end of the roast. The short development time helps the coffee retain its delicate acidity and finely fruity aromas.

Brewing recipe

We brew the coffee at a ratio of 1:2.5 (example: 19g of dosed coffee, 48g brewed in the cup) in a time of 30 to 32 seconds. A denser brewing ratio (e.g., 1:2.3) increases the texture and the aromatics - which we find great, especially in combination with milk.