Geraldo Casagrande - Café Pista

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Geraldo Casagrande, Brésil, Brasil coffee, Espirito Santo, Café Pista, caramel, chocolat, biscuit, torréfacteur local à Montréal, fair trade, ethical, third wave
Geraldo Casagrande, Brésil, Brasil coffee, Espirito Santo, Café Pista, caramel, chocolat, biscuit, torréfacteur local à Montréal, fair trade, ethical, third wave
Geraldo Casagrande, Brésil, Brasil coffee, Espirito Santo, Café Pista, caramel, chocolat, biscuit, torréfacteur local à Montréal, fair trade, ethical, third wave
Geraldo Casagrande, Brésil, Brasil coffee, Espirito Santo, Café Pista, caramel, chocolat, biscuit, torréfacteur local à Montréal, fair trade, ethical, third wave
Geraldo Casagrande, Brésil, Brasil coffee, Espirito Santo, Café Pista, caramel, chocolat, biscuit, torréfacteur local à Montréal, fair trade, ethical, third wave

Brésil

Geraldo Casagrande

Regular price
$18.00
Sale price
$18.00
Quantity must be 1 or more

Country Brazil
Region

Espirito Santo

Farm Geraldo Casagrande
Variety

Varied
Altitude 1000m
Method Washed
Notes Chocolate, biscuit and caramel

INFORMATION ON THE ORIGIN

This coffee is produced by Geraldo Casagrande in Itaguçu, in the province of Espirito Santo. The region of Espirito Santo and the coffee it produces is an exception to the Brazilian rule. Its rugged geographic profile and oceanic climate have always forced producers like Geraldo Casagrande to grow coffee differently than elsewhere in Brazil. Unlike farms in the rest of the country, Geraldo's farm, Sítio Córrego da Onça, is relatively small and set against the hillside at an altitude of around 1000m. This peculiarity forces Geraldo Casagrande to harvest the coffee by hand, giving him the possibility of selecting only the most ripe cherries. Thus, unlike other regions of Brazil where coffee is harvested mechanically in a single milking, Geraldo Casagrande harvests the coffee cherries in several passes, and respecting the maturation times of each coffee tree. This results in superior quality and consistency.

 Grown at an altitude of around 1,000 meters, this coffee is made from the yellow and red Catuai varieties. It is picked at full maturity and sorted by floatation first, then by hand, to remove overripe or underripe cherries. It is then pulped using a mechanical pulverizer, then submerged in water for 10 to 12 hours. Finally, it is passed under a stream of water to remove the remaining mucilage, before being laid under a parabolic dryer for about 10 days for slow and even drying.

Its medium-dark roast makes Geraldo Casagrande particularly suitable for espresso, with or without milk.

This classic coffee tastes like chocolate and cookie, with a texture reminiscent of caramel.

English