This Robusta coffee from Brazil, from the Espirito Santo region, from the Fazenda Ambiental Fortaleza, offers a robust flavor profile with notes of dark chocolate, tobacco, and nuts. The dark roast and the pulped, naturally processed beans give it a strong, spicy aroma and a subtle smokiness. Besides being particularly well-suited for preparation in fully automatic coffee machines and as espresso, it also unfolds its aromas optimally in a French press, making it an exception among Robusta coffees. Ideal for lovers of an intense, full-bodied coffee or milk-based beverage. Our best coffee for a strong cappuccino.
Our Robusta coffee from Brazil, the Conilon Espírito Santo Pedra Azul, boasts an unparalleled flavor profile. This coffee variety combines strong, spicy, and smoky notes with a nutty, caramel undertone. Aromas of dark chocolate, tobacco, and nuts also unfold. This complex flavor composition makes the Conilon Espírito Santo Pedra Azul a unique coffee experience for connoisseurs and enthusiasts.
| Certification | fair trade |
|---|---|
| Taste | chocolatey, nutty |
| Processing | fully washed |
| Roast | medium roast |
| Properties | Direct import, Single Origin / Single Variety |
| Nuances | Dark chocolate, tobacco, nut |
| Intensity |
Very strong
|
| Suitability | Fully automatic, portafilter, Espresso maker |
Fully automatic coffee machine (Café Crème)
- Grind setting: Medium
- Amount of coffee powder: 10–11 g
- Water quantity: 100–120 ml
- Brewing temperature: 93 °C
- Taste: Strong, chocolatey, earthy, spicy
Filter coffee
- Grind setting: Medium
- Dosage: 15 - 17 g per 250 ml of water
- Water temperature: 92–94 °C
- Brewing time: 3:30 minutes
- Taste: Strong, dark chocolate, earthy notes
espresso
- Grind setting: Fine
- Dosage: 18 g In – 40 g Out
- Water temperature: 93 °C
- Brewing time: 28–30 seconds
- Flow rate: 1.3–1.6 g/s
- TDS: 10.5–11.5%
- Taste: Strong, spicy, cocoa, nutty notes
| Brewing temperature | 90-94°C |
|---|---|
| Dosage recommendation | 7-11 g / 140 ml |
| Origin country | Brazil |
|---|---|
| Region | Espirito Santo |
| Coordinates | S 20º 24'07" W 41º 01'23" |
| Altitude | 650 Meter über dem Meeresspiegel |
| Plant | Robusta - Conilon |
| Processing method | fully washed |
| Harvest season | In Brasilien wird Kaffee normalerweise während der Trockenzeit geerntet, die je nach Region zwischen Mai und September liegt. Die genaue Erntezeit kann jedoch je nach klimatischen Bedingungen, Höhenlage und Anbautechniken variieren. In einigen Teilen Brasiliens kann die Kaffeeernte bis in den Oktober hinein dauern. Es ist wichtig zu beachten, dass Brasilien einer der größten Kaffeeproduzenten der Welt ist und verschiedene Anbauregionen unterschiedliche Erntezeiten haben können. |
| Microbial properties | nicht vorhanden |
|---|---|
| Storage information | Kühl (nicht im Kühlschrank lagern, so lang nicht in Vakuum o.ä. verpackt), Trocken, vor Luft und vor Licht geschützt |
| Durability | ca. 12 Monate |
| Nutritional values | Röstkaffee ist nicht kennzeichnungspflichtig (EU-VO 1169/2011 Anhang V) |
| Allergens | Keine Allergene vorhanden (EU-VO 1169/2011 Anhang II) |
| GMO | nicht vorhanden |
| Ochratoxin A | < 5 μg/kg (EG-VO 1881/2006 - Anhang - Abschnitt 2.2.4. |
| Nitrogen content | nicht vorhanden |
| Sensitive consumers | Kinder und schwangere Frauen |
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