Alessandro - Filter Coffee from Brazil

Alessandro's coffees captivate us anew every year. The co-founder of the APAS cooperative knows exactly what he's doing. This year, too, the harvest from his latest farm, Sitio Grotão, is here. Like previous years, it's a natural with a hazelnut baseline, perfumed with ripe, berry notes and rounded off with a delicate acidity.

Alessandro - Coffee Information

Roasted for: all common filter methods such as: hand filter, AeroPress, French Press and cold brew.

Origin: Brazil, São Gonçalo do Sapucaí, Sitio Grotão

Producer: Alessandro Hervaz, member of the APAS cooperative

Varieties: Bourbon Amarelho, 100% Arabica

Post-harvest process: Natural, dried in the coffee cherry

All our coffees are sold as whole beans.

Brewing Recommendation David: Alessandro V60

Our David developed and optimized the recipe with the following equipment:

Water: Total hardness 3°dH , alkalinity 1.5°dH
Grinder: Kinu M47 Classic
Dripper: Plastic V60
Filter paper: Hario V60 Paper
Kettle: Brewista Artisan

Tell me more about Alessandro's work

Sitio Grotão is Alessandro's newest farm and is among the highest in Brazil. At up to 1520m above sea level, the coffee grows in a very cool climate and develops more acidity through slow ripening. We experience this as a delicate, fresh acidity that integrates well into the overall impression. The natural process creates the mild, slightly fruity notes (red berries, plums), while the classic hazelnut undertone runs through from hot to cold. Alessandro says he himself is a "student of coffee" - he is focused on precise processing steps and we can taste that in this coffee. Everything is exactly where it belongs. The balance between nuttiness, fruity notes and acidity is a highlight in our portfolio every year.

Why does this coffee taste the way it does?

Alessandro applies the same post-harvest process to all of his farms. This creates an interesting comparability between individual microlots. After harvest, Alessandro washes all intact cherries, with unripe and overripe ones floating to the top. He can remove these and pile only the homogeneously ripe cherries in a covered solar tent in a pyramid shape to ferment. In this heap of cherries, the temperature rises and intensifies the fermentation. After 5 to 7 days, he spreads the cherries out in hand-width layers and dries them down. The fermentation brings the fruity notes into the coffee, the slow ripening due to the altitude brings the delicate acidity, and the variety brings the familiar nuttiness.

Why did we buy this coffee?

Because we are fans of Alessandro and his work. Because it's fun for us to present different coffee flavors from the same region. And because it makes sense to buy more coffee from the same place. Alessandro is part of the APAS cooperative, was the first to farm organically at APAS and produces coffees every year that are extremely stable and long-lasting.

How do we roast these coffees?

We roast the coffee as a 12.5kg batch in a 30kg Giesen roaster. With a roasting time of 10 minutes, this coffee is among our longer filter roasts. The development time of 40 seconds is relatively short - after the first crack, we quickly push the bean temperature further up and stop the roast in the middle of the 1st crack at a slightly higher final temperature.

3 Cold Brew Recipes - Cold Coffee, Really Delicious

Shipping also available as Coffee Mail

All our coffees can be ordered in the form of Coffee Mail. This reduces the shipping cost for 250g of coffee from CHF 7 to CHF 2. It is treated like a regular letter and lands in your mailbox.

At checkout you can choose between Coffee Mail, A-Post and B-Post options.

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