Café Pista | Espirito Santo, Brazil

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

	Espirito, Brazil
	Several producers
	Various
	Washed
	Cocoa, Vanilla, Molasses

💁🏻‍♀️INFORMATION ABOUT THE ASSEMBLY

This batch is the result of combining the harvests of three producers in the Afonso Claudio region, in the central province of Espírito Santo. Altamiro Lüdke, Anilar Simer de Vargas, and Dalmo Ruchdeschel, who traditionally produce Robusta (called conilón in Brazil), began cultivating Arabica varieties several years ago to access a higher-quality market and command higher prices. Once the post-harvest process is complete, the three producers in this batch sell their coffee in parchment form (the last protective layer of the coffee bean) to the Coopeavi cooperative, which removes the parchment before performing a final sorting and preparing the coffee for export. Coopeavi then sells the coffee to our import partner, Osito Coffee, which handles its transport and storage in North America.

Espirito Santo is hand-picked at peak ripeness, at an altitude of 1000 meters, between July and December. It is then rigorously sorted to remove overripe or underripe cherries before being soaked in water for 24 to 72 hours to remove the pulp. Finally, it is spread out on raised beds and regularly turned to ensure even and proper drying. This batch consists of different varieties typical of the region, such as Catuaí, Catucaí, Obata, and Mundo Novo. Syrupy and sweet, its more classic roasting makes Espirito Santo a perfect choice for espresso.