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

€43,60 / kg

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Specialty coffee and fully automatic machines do not go together? We think they do! We have seen in recent years a continuous increase in the performance of fully automatic machines, so we have now decided to take on this challenge and develop a fantastic Specialty Espresso for fully automatic machines.

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

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

About the farm

The 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 due, in part, to the fact that it is a very advanced property 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 early 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.

This, of course, does not mean, that you can't prepare the coffee in the portafilter machine or the espresso pot, but the coffee is just particularly well suited for fully automatic coffee machines.

The goal was to roast a coffee that still unfolds all its flavour diversity, but which can be given with a steady hand in the responsibility of a fully automatic machine.

This is the Italo Disco: the name stands in the best sense for this espresso. It is reminiscent of the Italian roasts of the 80s and 90s and lingers a minute longer in the roasting drum. The result is a 100% Arabica from the Santa Cecilia Farm in Brazil that comes across surprisingly clear and fine with a powerful punch of dark chocolate paired with subtle fruity flavours of cherry jam and caramel.

So now we have an excellent espresso that truly deserves the name Specialty Coffee yet has a broader application. Have fun trying it!

Was du über diesen Kaffee wissen solltest

Kaffee aus Brazil



Espresso Machine

Espresso Machine





Empfohlenes Brühverhältnis

1:2, 19gr ground coffee for 40 gr Espresso yield, Brewing time: 30-35 Secs. Great for a fully automatic coffee machine

dark chocolate
Dark Chocolate
cherry jam
Cherry Jam

Charakter: A classic Espressoroast with the taste of your Italian vacation! Sustainably sourced.

Über den Kaffee

Varietät: Yellow Bourbon PB

Verarbeitung: Natural

Anbauhöhe: 1100 - 1450 masl

Düngemethode: ecologic

Erntejahr: 2020

Erntezeit: May - Sept

Bodentyp: fertile soils

Ort der Verarbeitung: on the farm

Trocknungszeit: 2 Wochen

Über die Farm

Farm: Santa Cecilia

Ort: Carmo de Minas

Kaffeefarmer: Pedro Humberto Veloso

Betreiberform: family owned farm

Farmgröße: 330 ha

Alter der Farm: over 160 years

über die Farm: The farm is family owned and produces consistently great coffees.

Zusammenarbeit: for several years

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Santa Cecilia in Brasilien
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coffee farm in Brazil

Bloody Good Espresso

Kaffee ist eine Frucht mit vielen natürlichen Fruchtsäuren. Wir rösten unsere Espressos so, dass sie feine Säurelinien entwickeln, aber auch die Süße hervorheben. Mit unseren Espresso-Röstungen präsentieren wir die intensiven Geschmacksprofile verschiedener Kaffee-Ursprünge. Entdecke unsere Single Origin Espressos - allesamt 100% Aracabica Kaffees, die von unserem Röstteam sorgfältig ausgewählt und schonend geröstet wurden.Für unsere Espressos betonen wir die späte Phase der Röstung, in der die Karamellisierung stattfindet und dem Kaffee später die süße Komponente wie schokoladige und fudgie-Noten verleiht. Dieser Moment ist heikel, denn zu viel Karamellisierung kann die Komplexität des Kaffees abflachen.Die Intensität der Aromen wird über die gesamte Röstkurve entwickelt, sodass ihr eine reichhaltige, süße, aber saftige und komplexe Tasse genießen können.

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