We developed Project to nail the balance between traditional tasting coffee & specialty coffee. With this espresso you will get full-bodied cup rich with flavours of chocolate, nuts & caramel which is perfect for mixing with milk and yet complex enough to taste great as an espresso.
Recommended Dosage: 20g
Espresso Ratio: 2:1 Water to Coffee (20g = 40g in cup)
Extraction time: 28-32 seconds
Fazenda Boa Esperança is well-known in the South region of Minas. The property belonged to Mr Joaquim Pedro Ribeiro do Valle’s family and it has always been devoted to coffee planting.
Dr. Marcio Bittar Nehemy acquired the property in 2012, after it had just been renovated. As he didn’t have time to take care of the property, he asked Mr. Gustavo, his nephew, to help him. Mr. Gustavo usually worked with cattle, but he thought it was a great opportunity to learn more about coffee production, and he began managing the farm. This has now resulted in a substantial upgrade to the dry milling facilities he has, with spare capacity used to help his neighbours whilst his own volume slowly increases. This in turn is due to more renovations on the older trees, with some stumping and some being completely replaced. He has also expanded the farm buying fields from his neighbours where crops have been neglected and investing in new plants – mainly Acaia and Red Catuai which Gustavo prefers.
Villamaría is a Colombian municipality located in the department of Caldas. The region is fed by numerous sources of water and natural resources. The station currently represents the harvests of 30 to 50 coffee producing families in the surrounding area of Villarazo, sitting at altitudes higher than the drying station itself. As the station sits at a lower altitude of 1300 MASL, it is better suited to the processing of honey and natural coffees due to the hotter temperatures found here.
|Region:||Minas Gerais, Caldas.|
|Farm:||Boa Esperança, Villamaría.|
|Variety:||Red and Yellow Catuai, Castillo Naranjal.|