Espirito Santo

ORIGIN INFORMATION

For the fifth consecutive year, we return with the superb lot from Espirito Santo! It has now become a must-have and it is the only lot we have on our menu all year round. It is also found in our popular blend: Saison. We love the versatility of this coffee and its medium roast that makes it easy to extract both as espresso and filter. 

This lot is the result of the pooling of the harvests from 5 producers in the region: Walenson Ribeiro, Valdir Rosa, Claudio Batista, Familia Zamboa, and Henrique Carnielli. Located in the center of the province of Espírito Santo, these producers, who traditionally grow robusta (called conilon in Brazil), began cultivating arabica varieties several years ago to reach a more qualitative market and higher prices. Once the post-harvest process is completed, the five producers of this lot sell their coffee in the form of parchment (the last protective layer of coffee) to the cooperative Coffeeforyou, which takes care of removing the parchment before performing a final sorting and preparing the coffee for export. Coffeeforyou then sells the coffee to our importing partner Osito Coffee, which handles its transport and storage in North America.

The L’Espirito Santo is hand-picked at full maturity, at an altitude of 1000m, between the months of July and December. It is then rigorously sorted to remove cherries that are too ripe or not ripe enough, before being submerged in water basins for 24 to 72 hours to remove its pulp. Then, it is spread out on raised beds and regularly turned to ensure uniform and adequate drying. This lot consists of different typical varieties from the region such as the yellow and red Catuai. Syrupy and sweet, its more classic roasting makes L’Espirito Santo a perfect choice for espresso.

This very sweet and syrupy coffee tastes of cocoa and vanilla, with a texture reminiscent of molasses.