Boa Vista, espresso

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Boa Vista - Espresso from Brazil

A classic is back - and this time as espresso. Alessandro, founding member of the APAS cooperative in Brazil, brings us this coffee that has a nutty baseline, showing 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 information

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 in our portfolio. Alessandro? Exactly, we have had a filter coffee from him for three years and are also launching a filter coffee from him this year. Alessandro owns five farms, Boa Vista is one of them. Alessandro owns around 9,000 coffee trees. Only recently has his farm been picking incredibly selectively 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 fruit notes.

Why does the coffee taste good? the way it tastes?

Alessandro always follows the same preparation recipe. A recipe he developed a few 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. Wash the coffee cherries to remove the floaters. He then makes hand-thick layers of the cherries and covers them with foil. In this way he accelerates the fermentation, does this for 5 to 7 days and mixes the cherries again and again. After fermentation, he dries the cherries 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, respectively. 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 remove 50% of the energy before we continue with little energy through the first crack to the end of the roasting. The short development time helps the coffee retain its delicate acidity and fine fruity aromas.

Broth recipe

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

Customer Reviews

Based on 7 reviews
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M
Matthias

Genau mein Ding.

Lieber Matthias,
super gut, dass Du einen Kaffee voll nach Deinem Geschmack gefunden hast. Das freut uns. Der Boa Vista ist sehr besonders und eben nicht 'alltäglich'.
Britta

T
T.
Echt lecker

Bin wirklich ein Fan dieser dezent fruchtigen Espressi. Der Boa Vista hat diese angenehmen Noten, die nicht überpräsent sind und schmeichelt dem Gaumen. So muss ein Espresso für mich sein. Gefällt mir persönlich auch noch besser als der Adan Chocan (obwohl der auch echt nicht schlecht war), wohl hauptsächlich weil ich kein übermäßiger Papaya Fan bin. Die roten Früchte in Kombination mit Süße und schokoladiger Bitterkeit passen einfach.

Hi Tom,
vielen Dank für die schöne Beschreibung unseres Boa Vista s und die super gute Bewertung. Es ist schön, dass zu lesen!
Britta

M
Markus F
Lecker!

Ein toller Espresso der vor allem auch als Cappuccino richtig gut zur Geltung kommt. Habe den Espresso nach eurem Brührezept zubereitet und finde ihn wirklich lecker. Rote Trauben und Schokolade mit einer angenehm präsenten Säure und einem lange anhaltenden Geschmack. Absolute Kaufempfehlung!

S
Sebastian
gut

Gut, aber nicht ganz mein Geschmack.

Hallo Sebastian, danke für dein ehrliches Feedback und die gute Bewertung!
Britta

H
Heiko W.

Ich schmecke eine heftige Steinfruchtsäure und Zartbitterschokolade.
Mir persönlich (rein subjektiv) gefällt das in einem Espresso vom Geschmacksprofil nicht unbedingt.
Das hat mit der Qualität des Espresso aber nichts zu tun.
Es war eher ein Versuch mal etwas "anderes" auszuprobieren.

Mein Tipp: Als Basis für einen Flatwhite oder Cappuccino mit Hafermilch perfekt geeignet. Mit "normaler" Milch kommt mir persönlich die Säure noch zu stark durch.

Hi Heiko,
danke Dir für die gute Bewertung.
Du beschreibst den Boa Vista und die Möglichkeiten damit toll. Es ist ein Espresso mit einer besonderen Note und in der Tat 'einfach mal was Anderes'.
Britta