This Brazil stands out for its sweetness and orange citric acidity, a very silky body and a long hazelnut finish. With this recipe we get a round espresso which also works great in milk drinks, where we can find hazelnut, chocolate and cherry flavors.
- In: 19 g
- Out: 40 g
- Time: 28-30 sec aprox.
Recipe based on results with la marzocco linea mini and mazzer Kony E grinder.
Coffee production began at the Rancho Grande Farm in 1933. Today, the farm is run by José Carlos Reis and his son Flávio (Fafa). After the coffee has been harvested it’s dried in boxes. The boxes have vented grills to allow airflow through the coffee. First cold air will be blown for 12h slowing the fermentation and then the air temperature will be increased gradually to allow coffee to dry for between 7-10 days. After drying, the coffee is rested for approximately 3-4 weeks before being milled.
BRAZIL NOSSA SENHORA #2
ESPRESSO9,25€ – 34,00€
OMNI15,00€ – 57,00€
COSTA RICA LAS LAJAS
FILTER15,75€ – 60,00€
FILTER16,00€ – 61,00€
ESPRESSOProduct on sale11,05€ – 41,65€
COLOMBIA VILLA CLABELINA
FILTER14,75€ – 56,00€
RWANDA GITEGA HILLS
ESPRESSO12,25€ – 46,00€
ESPRESSO13,00€ – 49,00€
CHOCOLATE AND HAZELNUT SPREAD14,00€
GUATEMALA LA NUEVA
ESPRESSOProduct on sale12,75€ – 48,45€
Leave us your comments
We’ve created this recipe to help you improve your experience enjoying our beans, but remember that coffee is not an exact science, so we invite you to experiment yourself and, if you feel like, let us know your feedback.
Find more recipes, news and tips to make the most of specialty coffee and bean-to-bar chocolate
Subscribe to our newsletter
Subscribe now to receive these tips, news and promotions by email.