Nougat, dark cherry, chocolate
Intense and creamy with chocolate and nougat notes, sweet and slightly spicy; long-lasting aftertaste with black cherry scents.
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Based on the roasting style of our roasters Andrea and Fabrizio, we suggest two recipes, for espresso and for filter (V60), which you can use as a starting point to emphasise the flavours of this specific batch. You can also enjoy this coffee with other extraction methods, using our suggestions as a starting point to obtain your preferred sensory nuances, to be adjusted according to the grinding level, the water characteristics and the equipment used.
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Fazenda Venturim
The Venturim family has a long history in the coffee business, which began in 1882 with the arrival of Amadeo Venturin in the mountainous region of Venda Nova do Imigrante, the first Italian to settle there. Later, Amadeo’s son Chico explored new lands to cultivate coffee between São Gabriel da Palha and São Domingos do Norte. Currently, brothers Isaac Bento, Lucas Henrique and Francisco Juan Venturim run the Fazenda. Isaac and Lucas focus on the production of high quality Robusta Conilon, investing in modern technology to constantly improve their production. The Venturim family pays enormous attention to soil preparation, genetic selection, cultivation processes and plant nutrition. Thanks to their innovative techniques, Fazenda Venturim’s Conilon coffees have been awarded in numerous national competitions, consolidating their reputation in the production of high quality coffee in Brazil.
Brazil
Brazil’s coffee history began in 1700 A.D. and for a long time cultivation was reserved exclusively for domestic consumption by European settlers; in fact, we have to wait until the mid-1800s to see the first exports of Brazilian coffee to U.S.A. and Europe. Brazil has many production regions with an annual average of 45 to 60 million bags; to date, we consider Brazil the world’s leading producer of Arabica coffee and, after Vietnam, the second largest producer of Robusta coffee. The most common process used for coffee processing is definitely the natural method, although new generations of producers are starting to experiment with other processes, especially for speciality coffees. The harvest is carried out between April and September, while in the Espirito Santo area alone, where the largest production of Robusta takes place, it is harvested from October to December. Among the most popular varieties are Bourbon (including Yellow Bourbon), Catimor, Catuai, Caturra, Maragogype, Typica.
Espirito Santo
Located in the southeastern region of Brazil, the region is famous for its production of high-quality Conilon varieties. The subtropical climate, characterised by moderate temperatures and abundant rainfall, creates an ideal environment for coffee cultivation. Altitudes range from 200 to 1200 metres above sea level, allowing the cultivation of different species including Arabica and Robusta. The plantations in Espirito Santo are spread out among breathtaking landscapes and the local farmers devote great care to the production of their coffee, which gives a unique and inviting flavour. Currently, Espírito Santo is Brazil’s largest producer of conilon, accounting for 75 per cent of the national Robusta production and ranging from 8.5 to 9.5 million bags per year.
Conilon
Coffea canephora, native to West and Central Africa, has grown indigenously for a long time. It was first discovered in the Belgian Congo in the 1800s and later also in Uganda, around Lake Victoria. There are two groups of the plant in different regions of Africa, called Robusta and conilon. Conilon was first discovered in the Kwillou river valley in Congo, before spreading throughout central Africa. Due to its hardiness and ability to adapt to different environments, conilon was later introduced in various countries, especially in South-East Asia and Brazil. The variety ‘Conilon Vitória – Incaper 8142’ was selected after a long period of research in Brazil that evaluated 13 clones for their excellent agronomic and quality characteristics.
Washed
Coffee cherry harvesting
The coffee cherries are harvested by hand to ensure the fruit is perfectly ripe and delivered to the washing station for processing on the same day.
Peel and pulp removal
The first processing step consists of mechanically removing the skin and pulp of the fruit in order to separate the green coffee beans, which are then fermented in water. The processing waste, peel and pulp, will be used as natural compost for plant nutrition.
Fermentation in water
The coffee beans are immersed in water in fermentation tanks, where they will remain for a period of 12 to 24 hours depending on the climate outside. After fermentation, the coffee beans are passed through special rinsing channels where the remaining mucilage will be removed.
Drying
The coffee beans are now placed on raised beds (African bed) and dried in the sun for a period of 3 to 4 weeks. This slow procedure results in homogenous beans with a final moisture content of between 10% and 12%.
Packaging and humidity reduction
After drying, the coffees will be packed in jute sacks and stored in the warehouse for about 1 month; this process helps to further standardise the moisture percentage, thus avoiding the risk of mould formation during sea transport.
Decortication
Once the right degree of moisture has been reached, the parchment is removed from the coffee bean through a roller machine. Afterwards, the coffee is finally placed in jute bags and made ready for shipment.
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