Seasonal Espresso

£8.50 

  • Seasonal Espresso
  • Seasonal Espresso

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Flavour Profile

Nougat, Honey, Muscovado

Origin

Brazil

Region

São Sebastião da Grama

Varietal

Bourbon

Altitude

1,100-1,350 masl

Processing

Washed

Farm

Fazenda Racreio

The Story

Our goal with the seasonal espresso is to develop fantastic and innovative single origin roasts that work well with shorter milk drinks, but are talking points as espresso. 

We've been witness to some truly extraordinary coffees in the seasonal espresso; our continued emphasis on farm-to-roaster relationships ensures we see the best quality, seasonal coffees coming from the same farms ever year.

For the second year running we are excited to return to coffee from the delicious Fazenda Racreio from Brazil.

Farm Story

Fazenda Recreio is a superb farm on the border of Sao Paulo and Minas Gerais. The farm has been owned by the same family since 1890, and produced their first crop in 1893. With numerous members of the family studying agronomy, the farm has been ahead of the trend in progressive cultivation trends.

As well as working to produce the best quality coffee they can, Fazenda Recreio is concerned with sustainability, both social and environmental. All employees have housing with running water, electricity, sewage facilities, high quality education for their children, medical assistance and leisure areas, as well as ample benefits, such as free basic food stuffs, training, a computer room and career planning that complement the practices for personal development and growth of the company.

Fazenda Recreio has grounds of 605.6 acres, and dedicates 85 hectares of them to preserving the native vegetation, flora and fauna.

The Details

The harvest at Racreio, is all done by hand and starts in the middle of May each year. The picked coffee is washed, separated and pulped and spread on the same day on the patio, and remains there until reaching an average humidity of 20%, at which then goes to the dryers. The coffee then remains in the dryers until reaching 11% humidity and only then is it sent to ‘rest’ and homogenise in the rest boxes for 30 days.

Brewing

Racreio is perfect for the Seasonal Espresso being a super sweet, creamy and low acidity coffee- perfect paired with milk based drinks highlighting its honey, nougat and full-bodied notes.

Espresso: 1.3 over 30 seconds
                 Eg. 18g in, 55g out over 30 seconds

 

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