This blend consists of 2 types of coffee: Brazil Fazenda Klem BIO and Ethiopian Suke Quto. Blend of Arabica coffees, fully certified BIO. Although the BIO label does not guarantee excellent product quality, in this case high quality goes hand in hand with organic farming.
Espresso, continue down the page for the espresso recipe. ⬇
Yawn, Poppy
Milk chocolate, apricots, almonds
Region: Matas de Minas
Farm (Farmer): Klem
Acidity: Low
On farme Klem for the lastThe farm is located in the town of Luisburgo, in the Matas de Minas region, which is characterized by steeper hills and the presence of many smaller farms in Brazil. Historically, unfortunately, the region was considered to be of lower quality. However, the reason is simple and easily solved. The low quality was due to the fact that coffees from many producers: different varieties, flavor profiles and different qualities) were mixed together to maximize production.
However, Fazenda Klem is one of the pioneers of quality in the region and carefully sorts and processes its production using selective coffee methods (in the case of microlots). That is why it is essential to use different microclimates, Arabica varieties or the experience of processing coffee Juana from Colombia, who is the Quality manager at the farm.
Fazenda Klem is certified USDA organic, Rainforest Alliance and UTZ certified.
The farm is divided into several parts, which are taken care of by the five brothers of the Klem family. Several other families who live nearby help him with everything. This creates a beautiful mutual cooperation between people who have a lot in common.
However, Fazenda Klem doesn't just make coffee, I wish you could taste their amazing avocados and bananas - all grown without pesticides!
Region: Guji
Farm (Farmer): Tesfaye Bekele
Altitude:1800 - 2200 m.a.s.l.
Variety: Kurume, Welicho
Processing: washed method
Acidity: high
Flavour profile:gallia melon, peach, almond chocolate
Suke Quto Farm was established in 2005 with the idea of establishing a farm where organic coffee will be grown in the shade of the surrounding trees. Originally the farm had 5 ha, today its area is already 221 ha. When a forest fire destroyed most of the surrounding forest a few years ago, local farmers started planting corn and Teff (or Abyssinian millet, which is the tiniest grain in the world and suitable for celiacs). The disadvantage of these crops is that they cause soil erosion, leaving the land barren and depleted after a few years. Tesfaye came up with a different idea, planting coffee trees and trees to provide shade. Today, over 150 farmers help him build these organic "coffee forests", who then import their crops to Suke Quto's farm for processing.
Coffee is mainly processed using washed and dry methods (natural). Wet method fermentation takes around 36 to 72 hours depending on the weather. The coffee is then dried in the sun on African beds for approximately 9 to 13 days. There are currently around 200 coffee drying beds on the farm. With the dry method, the coffee dries longer because the pulp has to dry as well, and drying takes around 21 to 27 days.
TROUBLESHOOTING
Too acidic to salty ➞ grind more finely
>35 seconds ➞ grind coarser
<25 seconds ➞ grind more finely
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