White Blend
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White blend is a blend of 100% Arabica. We blended coffees from the two main coffee regions of Brazil and Ethiopia. Coffee has a very pleasant low acidity. Its taste is very clean with a clear character. The flavor is dominated by dark cocoa and a creamy body. Our favorite coffee from Ethiopia - Alemayehu Daniel natural gives the floral aroma of jasmine and fruitiness to this blend.
RECOMMENDED PREPARATION
Espresso, continue down the page for the espresso recipe. ⬇
FLAVOR PROFILE
cocoa, cream, jasmine
COMPOSITION OF THE MIXTURE
1) Brazil Sertão
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
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.
Variety
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 Alemayehu Daniel
Region: Gedeb, Yirgacheffe
Farmer: Alemayehu Daniel
Altitude: 2050 - 2110 m a.s.l.
Variety: Kurume, Wolisho, 74110, 74112
Processing:Natural
Acidity:Medium
Origin
It was 1961 and a young man from Ethiopia left his house in Sidam and headed to the forests around Worka Chalbesa, near Gedeb, to seek his fortune. Young Daniel Miju was single at the time, started his coffee and banana farm and soon found a wife. However, he followed the local culture and took two more wives. Daniel had many children—thirteen boys and ten girls, lived to a ripe old age, and then left his land to his sons. One of them is Alemayehu Daniel.
Variety
Kurume, Wolisho, 74110, 74112
Cultivation
His father's land was divided between him and his brothers, each getting just over 10 hectares. Daniel Miju gave each of them coffee seedlings so they could grow their own coffee. It is from this source that Alemayehua's coffee comes, even one of his largest businesses carries on his father's name and message.
ESPRESSO RECIPE
TECHNOLOGIES USED
Coffee maker: Linea PB ABRTROUBLESHOOTING
IF YOUR COFFEE IS:
Too bitter and empty ➞ grind coarserToo acidic to salty ➞ grind more finely
IF IT IS EXTRACTION TIME:
>30 seconds ➞ grind coarser
<26 seconds ➞ grind more finely
