Copacabana Brazil Espresso

Cupping Score: 85

Copacabana beans are a Catuaí variety from Brazil. They come from the Santa Cecilia farm and are therefore special because they bring all the flavor of the Peaberry in the cup. Notes of milk chocolate, caramel and hazelnut.
About the farm
The Brazilian Geisha coffee Santa Cecilia

Login / Register
 

Minas Gerais

Flavours
Milchschokolade, Karamell, Haselnuss
Brewing Method
AeroPress
Stovetop
Espresso machine
AeroPress, Stovetop, Espresso machine
Sample Brewing Method
1:2, 19gr Kaffee für 40gr Espresso, Brühzeit: 30-35 Sekunden.
ABOUT THIS COFFEE

Character
Einfach ein guter Espresso. Noten von Milchschokolade, Karamell und Haselnuss in der Tasse.
Variety
Catuaí PB
Processing
Natural
Altitude
1100 m üNN
Fertilization
biologisch
Harvest year
2020
Harvest time
Mai - Sept
Soil type
fruchtbare Böden
Wet mill location
auf der Farm
Drying time
2 Wochen
ABOUT THE FARM

Farm name
Santa Cecilia
Location
Minas Gerais
Farmer name
Pedro Humberto Veloso
About the Farm
Santa Cecilia - eine große Kaffeefarm in der dritten Generation in Carmo do Paranaíba.
Producer type
familiengeführte Farm
Farm size
1750 ha
Age of farm
160 Jahre
Length of relationship
neuer Partner
19grams - BLOODY GOOD COFFEE
About this coffee

Copacabana beans are a Catuaí variety from Brazil. They come from the Santa Cecilia farm and are therefore special because they bring all the flavor of the Peaberry in the cup. Notes of milk chocolate, caramel and hazelnut.

About the Farm

Brazilian Geisha Coffee Santa Cecilia was grown on the family estate of Pedro Veloso. He is a third generation coffee producer. His family has been producing coffee in this privileged area for over 160 years. For the municipality of Carmo do Paranaíba, his activities are of great importance.

This is, among other things, due to the fact that it is a very advanced estate with a high yield capacity: It is irrigated by a drip system with water intake from dams and reservoirs and has its own administration, workshop and quality laboratory. Pedro Veloso lives on site himself and structures his daily routine according to what happens on each farm. He spends his early mornings visiting the farms and overseeing harvesting and processing. Later in the day, he takes care of business by going to the trading room in Carmo, where he personally handles calls with international customers.

So now we have an excellent espresso roast that truly deserves the name Specialty Coffee, yet has a broader application.