Espirito Santo

ORIGIN INFORMATION

After several months of waiting, we finally found one of our favorite coffees, Espirito Santo. Last year, this sweet and indulgent coffee was the favorite of all espresso lovers at home. We therefore did not hesitate for a moment before selecting this batch from the last harvest. Always so versatile and easy to extract at home, we are very happy to find Espirito Santo on our menu.

This lot is the result of pooling the harvests of three producers from the Afonso Claudio region, in the center of the province of Espirito Santo. Altamiro Lüdke, Anilar Simer de Vargas and Dalmo Ruchdeschel, who traditionally produce robusta (called conilon in Brazil), started growing arabica varieties several years ago in order to reach a higher quality market and higher prices . Once the post-harvest process is completed, the three producers of this batch sell their coffee in the form of parchment (the last protective layer of the coffee) to the Coopeavi cooperative which takes care of removing the parchment before carrying out a final sorting and preparing the coffee for export. Coopeavi then sells the coffee to our import partner Osito Coffee who takes care of its transport and storage in North America.

The Espirito Santo is picked by hand at full maturity, at an altitude of 1000m, between July and December. It is then rigorously sorted in order to remove the cherries that are too ripe or not ripe enough, before being immersed in water basins for 24 to 72 hours to remove its pulp. Then, it is stretched out on raised beds and regularly turned over to ensure uniform and adequate drying. This lot is made up of different varieties typical of the region such as Catuaì, Catucaì, Obata and Mundo Novo. Syrupy and sweet, its more classic roast makes Espirito Santo a perfect choice for espresso.

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