Pista - Espirito Santo

Notes - Chocolate, hazelnut and honey

Origin - Brazil

Process - Washed

Profiles - Praline and chocolate

Recommendations - Espresso and classic filter

After several months of waiting, we're finally back with one of our favorite coffees, Espirito Santo. Last year, this sweet and indulgent coffee was a favorite among espresso lovers at home, so we didn't hesitate for a moment before selecting this batch from the latest harvest. Still as versatile and easy to extract at home, we're thrilled to have Espirito Santo back on our menu.

This batch is the result of pooling the harvests of three producers in the Afonso Claudio region, in the center of the Espirito Santo province. Altamiro Lüdke, Anilar Simer de Vargas, and Dalmo Ruchdeschel, who traditionally produce robusta (called conilon in Brazil), began growing Arabica varieties several years ago to reach a higher-quality market and higher prices. Once the post-harvest process is complete, the three producers in this batch sell their coffee in the form of parchment (the last protective layer of the coffee) to the Coopeavi cooperative, which removes the parchment before performing a final sorting and preparing the coffee for export. Coopeavi then sells the coffee to our import partner, Osito Coffee, who handles its transport and storage in North America.

Espirito Santo is hand-picked at peak ripeness, at an altitude of 1000m, between July and December. It is then rigorously sorted to remove overripe or underripe cherries, before being immersed in pools of water for 24 to 72 hours to remove its pulp. Then, it is spread on raised beds and regularly turned to ensure uniform and proper drying. This batch is made up of different varieties typical of the region such as Catuaì, Catucaì, Obata and Mundo Novo. Syrupy and sweet, its more classic roast makes Espirito Santo a perfect choice for espresso.