Like the filter coffee, the Boa Vista Natural Espresso also impresses with quite unusual aromas and a beautiful complexity. The body is full and very creamy. Overall, it's an incredibly delicious, fruity espresso with a lovely sweetness, a good structure, and a very fine acidity. With its full body and chocolatey/nutty aromas, it might even appeal to some who normally prefer darker roasts. In the cup, we taste rum, grape, nut, chocolate, and tropical fruits, with a hint of raisin in the finish. The rum notes, combined with fruit and hazelnut, are particularly well-received in the espresso. It's also highly recommended as a cappuccino and flat white. Flavors: Rum-grape-nut-chocolate, mango, passion fruit, hazelnut, raisin Roast level: Espresso bright Recommended for: portafilter and AeroPress Varieties: yellow Catuai; red Catuai Growing area: Sul de Minas; Nova Resende Cultivation height: 1100 - 1150 meters Processing: Natural; anaerobically fermented Harvest: 2021 Producer: Mateus - Sitio Boa Vista Importer: Direct import with support from Touton Brew Advice: Portafilter: Ratio 1:2.5 18.6g coffee - 46.5g water; brewing time 33s; temperature 95° Pressure profile: 4s 4 bar; 29s 9 bar; (any classic espresso machine without a pressure profile is also suitable.) AeroPress : AeroPress inverted. 17g coffee; (20 clicks) Pour 65ml of water (85°) Stir briefly and fill up to 220ml, stir again Start pushing slowly at 1:10 minutes, finish at 1:45 minutes. Further information about this direct import: We source this microlot directly from the Sitio Boa Vista in Nova Resende. Located at elevations of 950 to 1300 meters, this hilly region is home to primarily family-run farms and small businesses whose coffee plantations demonstrate great quality potential. These include the 8-hectare Sitio Boa Vista, managed by Mateus. Mateus fermented this coffee with Lalcafe yeast under anaerobic conditions. First, the yeast starter was activated, and then the coffee cherries or pulped coffee beans were placed in a 200-liter tank. During the process, the coffees were moistened with the yeast starter. The tank was then gassed with CO2 to ensure the lowest possible oxygen levels. This natural was fermented for 72 hours. This direct import was made possible by Timo Plötz, a coffee farmer from Franconia ;) Timo now lives with his family in Brazil and promotes direct trade in his region, Sul de Minas. Many thanks also to Touton Specialty Coffees, who supported us with the import.
