Recipe
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.

The Coffee
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.
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BRAZIL NOSSA SENHORA
Natural
ESPRESSO9,25€ – 34,00€ -
THE BIRD T-SHIRT
Raw white22,00€ -
ETHIOPIA BULIYE
Natural
OMNI13,75€ – 52,00€ -
ETHIOPIA GENJI CHALLA
Washed
FILTER13,75€ – 52,00€ -
RWANDA BWENDA
Washed
ESPRESSO13,25€ – 50,00€ -
ETHIOPIA BESHASHA
Washed
ESPRESSO11,75€ – 44,00€ -
COLOMBIA LA VEGA
Washed
ESPRESSO14,25€ – 54,00€ -
75% PHILIPPINES WITH NIBS
PAQUIBATO
With cacao nibs7,25€ -
GUATEMALA SANTA CLARA
Maragogype Washed
FILTER15,75€ – 60,00€ -
RWANDA GITESI
Washed
FILTER14,25€ – 54,00€
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.
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