Italo Disco - Classic Espresso
Kaffee Kirchen
Kaffee Ernte auf der Farm Santa Cecelia
Santa Cecilia - eine große Kaffeefarm in der dritten Generation in Carmo do Paranaíba.
Dark Chocolate, Caramel, Cherry Jam
€10,90

€43,60 / kg

250g1000g3000g
Whole BeansAeropressBialettiEspresso Machine

Specialty coffee and fully automatic machines don't go together? We beg to differ. In recent years we've seen continuous improvements in the performance of fully automatic machines, so decided to take on the challenge and develop a fantastic specialty espresso for fully automatic machines.

The roast profile is based on classic Italian roasts - with a strong roasted note and pleasant sweetness. Perfect for your fully automatic machine as well!

The beans in Italo Disco are a Catuaí variety from Brazil. They come from the farm Santa Cecilia and are special because they bring all the flavor of the Peaberry to the cup. 

About the farm

Pedro Veloso 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 due, in part, to the fact the very advanced set-up with 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 mornings visiting the farms and overseeing harvesting and processing. Then, later in the day, he takes care of business by going to the trading room in Carmo, where he personally handles calls with international clients.

Our goal was to roast a coffee that can happily be brewed by a fully automatic machine, without losing any complexity, and that can still yield great results in an espresso machine or a Moka pot.

Italo Disco is reminiscent of the Italian roasts of the 80s and 90s and spends a minute longer in the roasting drum. The result is a 100% Arabica coffee from the Santa Cecilia Farm in Brazil that comes across with surprising clarity and a powerful punch of dark chocolate paired with subtle fruity flavours of cherry jam and caramel.

It's an excellent espresso, worthy of the title of specialty coffee, and one which can be prepared a myriad of different ways. Have fun!

LEARN ABOUT THIS COFFEE

Coffee from Brazil

Coffee was introduced in 1727 by French Guiana. Brazil is one of the most advanced coffee growing countries in the world and is the number one coffee producer with about 30% market share. Good Brazilian coffee has a light acidity, a rather heavy body and is topped with sweet chocolaty and nutty flavors.

brazil

Suited for

Recommended brewing ratio

1:2, 19g ground coffee to 40g espresso yield, brew time: 30-35 seconds. Also great in a fully automatic machine

Flavour notes

Dark Chocolate, Caramel, Cherry Jam

Dark Chocolate

Caramel

Cherry Jam

Character

A classic Espresso with the taste of your Italian holiday! Sustainably sourced.

About the coffee

Variety: Catuai PB

Processing: Natural

Altitude: 1100 mall

Fertilizing method: organic

Harvest year: 2021

Harvest time: May - Sept

Soil type: fertile soils

Processing place: on the farm

Drying time: 2 weeks

About the farm

Farm: Santa Cecilia

Location: Minas Gerais

Coffee farmer: Pedro Humberto Veloso

Form of Operation: family-owned farm

Farm size: 330 hectares

Age of farm: 160 years

About the farm: Santa Cecilia is a large, third-generation, family owned coffee farming Camp do Paranaíba.

Cooperation: new partner

espresso 19grams

Bloody Good Espresso

Specialty Coffee und Vollautomaten gehen nicht zusammen? Wir finden, das stimmt nicht. Wir haben in den letzten Jahren eine kontinuierliche Leistungssteigerung bei Vollautomaten gesehen, und uns entschieden, die Herausforderung anzunehmen: wir haben einen richtig guten Specialty Espresso für Vollautomaten entwickelt. Korrekt eingestellt ist der Vollautomat ist eine zuverlässige und konsistente Zubereitungsmethode. Für die kurze Kontaktzeit von Wasser und Kaffeepulver eignen sich hellere Espressoröstungen - wie sie im Specialty Coffee üblich sind - nicht. Mit einer klassischen, dunkleren Röstung - wie dieser hier - kannst du die volle Aromenvielfalt genießen!

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