Santa Cecilia Geisha - Brazil Filter

€124,50 / kg

Whole BeanV60 / KalitaChemexFrenchpress
  • Nachhaltig und fair gehandelt

  • Mit Können geröstet 

  • Empfohlen von unseren Baristas

A typical Geisha coffee, grown in Brazil, with a classic floral flavour profile. The special fermentation process gives it fruity notes of raspberry and stone fruits with pleasant slightly bitter notes reminiscent of pu'er tea.

About the coffee

Santa Cecília Geisha comes from the Santa Cecília farm in Brazil. Covering over 1750 hectares, the Veloso family uses many different plots to constantly experiment and discover new varieties, as well as exciting fermentation and drying methods.

In this lot, carbonic fermentation was used as the processing method. It is a similar process to wine making and also shares similarities with anaerobic fermentation. Unlike the latter, however, carbonic maceration involves fermenting whole cherries, in this case for 48 hours. The aim is to break down the cell walls of the fruit mucilage from the inside out so that all the juice can enter the pits in a controlled fermentation without yeast. This allows intense fruity, sometimes wine-like, notes to develop.

Santa Cecilia has a clear cup profile, typical of a Geisha coffee, which allows the flavours to fully develop on the tongue. The gentle blossoms of the hibiscus lend a hand to the sweet, slightly tart raspberry. This distinctive Geisha coffee is rounded off by the earthy, spicy taste of Pu-Erh tea.

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 partly because it is a very advanced estate with a 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 is happening on each farm. He spends his early mornings visiting the farms and overseeing the harvest and processing. Later in the day, he takes care of business by going to the trading room in Carmo, where he personally handles calls with international customers.

Bloody Good Filter

Kaffee ist eine Frucht mit vielen natürlichen Fruchtsäuren. Wir rösten unsere Kaffees, um diese Säuren herauszustellen, aber auch die Süße hervorzuheben. Wenn unsere Röster ein Geschmacksprofil für einen Filterkaffee entwickeln, wird diese vor allem eine etwas niedrigere Temperatur als bei unseren Espresso-Röstungen. In unseren Kaffees bringen wir das natürliche Geschmacksprofil der jeweiligen Varietät, aber auch das Terroir ihrer Origin zur Geltung. Um süße Töne zu betonen, achten wir beim Rösten besonders auf die Karamellisierung. Ein heikler Moment: Zu viel Karamellisierung kann die Komplexität des Kaffees abflachen.Mit unseren Filterröstungen zielen wir darauf ab, süße Töne und helle fruchtige Aromen zu betonen. Mit einer teeähnlichen Textur und einem samtiges Mundgefühl.

Das könnte dich auch interessieren