Espresso blend consisting of 2 types of Arabica from Brazil and Ethiopia.

The DARK STAR mixture is characterized by a different roasting compared to other productions of the Coffee Source roastery. More bitter notes stand out in the taste. The coffee is intended primarily for espresso lovers. Perfect for preparing coffee on home lever or automatic coffee machines.

RECOMMENDED PREPARATION

Espresso, continue down the page for the espresso recipe. ⬇

AROMA

Hazelnuts, dark chocolate

FLAVOR PROFILE

Dark chocolate, prunes, marzipan, nuts

COMPOSITION OF THE MIXTURE

1) Brazil Fazenda Sertao

Farm: Fazenda Sertao
Producer: Nazareth Dias Peireira
Region: Minas Gerais
Altitude: 1100 - 1450 m above sea level
Process: Natural
Variety: Red Bourbon
Acidity: Low

Origin

The history of the family farm

The history of the farm is connected with the first cultivation in the Carmo de Minas area. José Isidro Pereira, who is from the first generation of coffee farmers in this region, says that life is about being responsible, but you also need to enjoy it.

José lost his father when he was 1 year old and was raised by his loving mother. He studied dentistry and worked as a dentist for a few years. But fate played a nasty game with José again when he lost his mother a few years later. After her death, he returned to Carmo de Minas, where he inherited a piece of land from her - today's Fazenda Sertao farm. A few years later, in 1949, José married Nazareth, the love of his life.

José's inspiration in business and work has always been the memory of his father. Years passed and José and Nazareth had their own children: Francisco, Luiz Paulo, Glycia and Sandra. The parents wanted each of them to go their own way, which eventually happened. Each studied and worked in a different industry. But today they too have returned to the family farm.

It's no secret that compared to the past, the Carmo de Minas region has a reputation for growing quality coffees. However, this was also done in the past, when production was focused more on volume. Many commercial coffee buyers sought out this region due to the cultivation of quality Arabica varieties such as Yellow bourbon.

Varieties

Red Bourbon

Bourbon is a natural mutation of the Typica variety. The flavor profile of this variety is known for its sweetness. But it has low resistance to coffee rust, pests and diseases. This variety produces 30% more coffee than Typica, yet its harvest is lower than other varieties. Bourbon fruits are relatively small and grow densely close together. Cherries ripen quickly, but fall easily and quickly with frequent rains or wind. When the cherries are ripe, they have a beautiful red color. Hence the name (Red Bourbon). The ideal altitude for growing this variety is between 1000 and 2000 m above sea level.

Cultivation

The Sertao farm is located at an altitude of 1000 m above sea level. In the micro region of Carmo de Minas, a region called Minas Gerais. Average annual temperatures in the area of coffee farms are around 18ºC. Coffee trees are planted on hilltops that have a slope up to 50%. This is very important to protect the coffee plant against frost in winter and against the development of fungi, because there is less relative humidity on the hills. All these details are the reason for high quality coffee production.

2) Ethiopia Suke Quto washed

Region: Guji
Farm (Farmer): Tesfaye Bekele
Altitude: 1800 - 2200 m.a.s.l.
Variety: Kurume, Welicho
Processing: washed
Acidity: medium

Origin

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.

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.

ESPRESSO RECIPE

14g IN

35g OUT

30-32 SEC.

TECHNOLOGIES USED

Coffee maker: Linea PB ABR

Strainer used: 14g

Grinder: Mahlkonig GBW 65s

Water : BWT osmosis ROC 14

Water temperature: 93°C

Pre-infusion: 5 seconds

TROUBLESHOOTING

If your coffee is:

Too bitter and empty ➞ grind coarser

Too acidic to salty ➞ grind more finely

If the extraction time is:

>35 seconds ➞ grind coarser,

<25 seconds ➞ grind more finely

Manufacturer:

Coffee Source s.r.o.

Štěrboholská 560/73, Prague 10, 10200

Store in a cool and dry place.