Boa Vista - Espresso from Brazil

Unfortunately, this coffee is sold out, but we are planning to bring it back to you with the next harvest.

A classic is back - and this time as an espresso. Alessandro, founding member of the APAS cooperative in Brazil, brings us this coffee, which has a nutty baseline, notes of red grapes, berries and a cocoa aftertaste, and is structured by a fresh, delicate acidity. The man and this coffee are simply reliable - every year we look forward to this coffee. Good prospects for the rest of the year.

Roasted for espresso and espresso-based milk drinks

Boa Vista - Green Coffee Information

Origin: Finca Boa Vista, Brazil, São Gonçalo do Sapucaí, in the south of Minas Gerais

Producer: Alessandro Hervaz

Varieties: Bourbon Amarelho, 100% Arabica.

Post-harvest process: Natural, dry processed

Tell me more about Boa Vista

Alessandro Hervaz is a founding member of the APAS cooperative in Brazil. APAS? That's right, we also have an espresso from them in our portfolio. Alessandro? That's right, we had a filter coffee from him for three years and are also launching a filter coffee from him this year. Alessandro owns five farms, Boa Vista is one of them. Alessandro owns about 9,000 coffee trees. Only recently has picking been done incredibly selectively on his farm, with even more sorting after harvest. The sorted cherries are laid out on drying beds and dried for 16 days. The layers were about hand-width thick, "como uma mão", Alessandro explained to Philipp when asked how he managed to achieve these intense fruit notes in the coffee.

Why does the coffee taste the way it does?

Alessandro always follows the same recipe for processing. A recipe he developed a few years ago and has refined ever since. He applies this method on all his farms, which of course makes it particularly exciting to taste the origin of the individual lots and varieties, since the post-harvest process itself is stable and consistent. They wash the coffee cherries to remove the floaters. After that, he makes hand-thick layers of cherries and covers them with a plastic sheet. This speeds up fermentation, he does this for 5 to 7 days and stirs the cherries repeatedly. After fermentation, he dries the cherries in his solar tunnel.

How do we roast this coffee?

We roast the coffee as a 20kg batch on our 30kg Giesen roaster. We roast the coffee for 11:25 minutes with a development time of 1:13 minutes, or 10.7%. We roast naturals differently than washed coffees because they release increasingly more energy during the final third of roasting. We keep the gas constant until 8 minutes and then reduce energy by 50% before running through the first crack to the end of roasting with minimal energy. The short development time helps the coffee retain its delicate acidity and fine fruity aromas.

Brewing Recipe

We brew the coffee at a ratio of 1:2.5 (example: 19g dosed coffee, 48g brew volume in the cup) in 30 to 32 seconds. A tighter brew ratio (e.g. 1:2.3) increases texture and aroma - which we particularly enjoy with milk.

Shipping also available as a Coffee Letter

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

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