- Specialty Coffee
- Tea and infusions - Health benefits and tea varieties
- EQUIPMENT NECESSARY FOR THE COFFEE SHOP
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ABOUT COFFEE
- About Health and Caffeine
- COFFEE FRUIT
- PROCESSING METHOD
- HISTORY OF COFFEE
- PLANTA DE CAFEA
- MAIN SPECIES OF COFFEE - GROWING AREAS
- Exploring the Coffee Revolution: The Concept of 'Third Wave Coffee'
- COFFEA ARABICA
- METODE DE PROCESARE A CAFELEI
- Brewing Coffee with Chemex: An Elegant Method for Extracting Flavor
- Natural or sun-dried processing
- Washed processing
- Anaerobic processing coffee
- SPECIALTY COFFEE - DEFINITION AND NOTIONS
- The Three Species of Coffee and Their Differences: Arabica, Robusta, and Liberica
- Cafetaria Specialty Shop - The Store for Specialty Coffee Lovers
- Specialty Coffee: A World of Superior Quality and Flavor
- Origins of Specialty Coffee - A Journey Through the Most Well-Known Producing Regions
- Specialty Coffee Brewing Techniques: A Beginner's Guide
- The Role of the Barista in the World of Specialty Coffee: The Expert in the Art of Coffee
- The Ultimate Guide to Choosing the Perfect Specialty Coffee for You
- How to Properly Store Specialty Coffee for Maximum Freshness
- Essential Equipment and Accessories for Specialty Coffee
- Participating in Specialty Coffee Events and Competitions
- The Impact of Specialty Coffee on the Economy and Sustainability
- Specialty Coffee and Social Responsibility
- Coffee: Benefits and Risks of Daily Consumption
- The History of Coffee: From its Discovery in Ethiopia to Today's Global Consumption
- Coffee and sports: How caffeine can help or hinder athletic performance
- Coffee and the Environment: The Impact and Sustainable Solutions in the Coffee Industry
- Coffee and Diabetes: The Link Between Coffee Consumption and Type 2 Diabetes Risk
- Coffee and Pregnancy: Essential Guide for Expectant Mothers
- Health Benefits of Coffee
- Coffee tasting guide: information on aromas, tastes and textures
- Coffee Culture and Traditions: An Exploration of Coffee Consumption in Various Cultures Around the World
- How to Properly Taste Coffee
- Specialty coffee
- Delighting in Specialty Coffee at Cafetaria Specialty Shop - Present in Various Locations Across Bucharest
- Exploring the Exquisite Taste of Espresso with Espresso Specialty Blend
- Exploring the Enchantment of Freshly Roasted Coffee: Intense Aromas and Morning Bliss
- Deciphering the Complexity of Specialty Coffee Association Score (SCA): An In-Depth Analysis
- Exploring Authentic Flavors: Natural Processing of Coffee
- Washing Processing of Coffee: A Path to Display Authentic Flavors
- Processing Coffee Through the "Yellow Honey" Method: Achieving the Perfect Balance of Flavors and Taste
- Choosing Between Specialty Coffee and Single Origin, Premium, Gourmet Coffee: Navigating the Delicacy of Knowledge
- Delicious Ibrik Coffee Recipes from Various Cultures - Enjoy Unique Aromas!
- Brewing Specialty Coffee with Syphon: An Evolving Art
- Unveiling History Through Flavor: Marghiloman Coffee
- Explore Specialty Coffee Culture in Bucharest and Romania: Experience and Order Online at Cafetaria
- Coffee in Romania: From Origins to the Modern Cafe Culture
- Exploring Ethics and Sustainability in Specialty Coffee: Fair Trade, Organic, and Beyond
- Cafeneaua Veche: The Story of Bucharest's Oldest Café
- Nechezol: The Story of a Traditional Elixir from the Carpathian Mountains
- The Legends of Coffee: The Story of Kaldi the Shepherd and the Goats that Discovered Coffee
- The Evolution of Coffeehouses in Europe: From Intellectual Salons to Modern Coffee Shops
- Coffee and Revolutions: The Role of Coffeehouses in Social and Political Movements Throughout History
- The Perfect Espresso: The Secrets of Ideal Pressure and Temperature
- Cold Brew vs. Iced Coffee: Differences in Taste and Method
- Nitro Coffee: What it is and how to make this modern trend
- Short vs. Long Espresso: differences, flavors, and how to choose
- Most Expensive Coffees in the world Kopi Luwak, Black Ivory and others
- World Records Related to Coffee: The Largest Consumers and Biggest Coffee Cups
Brazilia Cemorrado
Varietal: CATUAI,
NEW WORLD
Size: 17/18
Altitude: 1100+M
Processing: natural
Taste with a pronounced
chocolate flavor,
notes of nougat, waffle
SCA score: 82.75 pc.
ROASTING PROFILE: Suitable for preparing Espresso, Filter, V60, Siphon, Chemex
DEGASATION PERIOD: Espresso 10-14 days; Filter 7 days
Brazil is one of the largest coffee producing countries in the world and has earned a well-established reputation for the quality of its coffee. However, due to the massive scale of coffee production in the country, there is a constant need for improvement and innovation to maintain the quality and consistency of the coffee. In this regard, the Volcafe Way program was first introduced in Brazil less than two years ago and has managed to attract more than 500 farms so far.
Brazilian coffee comes from different regions, but most of the Volcafe Brazilians come from Mogiana and Cerrado. Mogiana borders Sul de Minas to the east and is a region where exceptionally sweet lots can be found. Cerrado coffees are usually smooth and clean with a good body. It is the newest area in Minas Gerais, but has quickly been recognized as a reliable, high-quality region producing various fine and commercial coffees. In fact, CERRADO is the first coffee producing area in the world to benefit from a "Designated Origin" label, similar to wine, thanks to the perfect combination of altitude, flat topography and blessed climate pattern.
The Volcafe Way program focuses on improving quality and increasing productivity by providing training, technical assistance and resources in modern production technologies. This program was very well received by farmers, which led to an increase in the number of farms involved in it. The Volcafe Way focuses on careful coffee selection to ensure profile consistency and long-term availability.
Within its range of fine Brazilian batches, Volcafe chose the Cemorrado Chocolate Edition, which comes from both the Cerrado and Alta Mogiana regions. This distinctive coffee has a different and seductive profile with sweet and intense notes of dark chocolate, cocoa powder, cocoa nibs and a full body. It is a versatile and solid coffee that provides the perfect background to suit any blend.
In conclusion, Brazil is a country with a rich history of coffee production and a continuous commitment to improve quality and productivity.
9 other products in the same category:
Colombia washed Arabica...
FRESH ROASTED COFFEE SPECIALTY FROM COLUMBIA
Origin: Columbia
Region: Huila
Altitude: 1300-1900m
Variety: caturra, castillo, typica
Processing: Washing
dark chocolate with wine notes
suitable fruit acidity
GUATEMALA EL PINAL WASHED
Located in the Monjas Jalapa region, known for its rich volcanic soil and ideal climate for coffee cultivation, Finca El Pinal stands tall in the world of specialty coffee. This farm distinguishes itself through its commitment to quality, sustainability, and close relationships with the local community.
Ethiopia washed Arabica...
FRESH ROASTED COFFEE SPECIALTY FROM ETHIOPIA
Origin: ETHIOPIA
Region: Sidamo AtoTona
Altitude: 1850-2200m
Variety: heirloom
Processing: Washing
floral • black tea • citric acidity • very sweet • complex
Chocolate
NICARAGUA BETHANIA HONEY
In the soft glow of dawn, amidst the inviting hills of Nicaragua's Nueva Segovia region, unfolds a tale of passion and tradition: Nicaragua Bethania. This freshly roasted specialty coffee is the result of meticulous effort by local farmers, who infuse not just work but also soul into every bean.
PANAMA FINCA LA GLORIA SHB
Panama Finca La Gloria SHB Bouquete freshly roasted specialty coffee is a specialty coffee with a worldwide reputation for its unique taste and high quality origin. This coffee comes from the Boquete region of Panama, located in the western part of the country and known for its excellent coffee growing conditions.
RWANDA MUSASA WASHED
In the contemporary era of refined taste and appreciation for quality products, specialty coffee has become a true attraction for coffee lovers worldwide. Rwanda Musasa is a renowned variety, known for its distinctive aroma and unique tasting experience.
KENYA KIRINYAGA KARY AA...
Altitude: 1900-2200m
Varietal: sl28 sl34
Classification: AA
Harvest: November-January
Processing: washed
NOTES - caramel chocolate
black blueberry
grapefruit, lemonade
ROASTING PROFILE: Suitable for preparing Espresso, Filter, V60, Siphon, Chemex
DEGASATION PERIOD: Espresso 10-14 days; Filter 7 days