Pista Café - Espirito Santo

This very sweet and syrupy coffee tastes of cocoa and vanilla, with a texture that reminds us of molasses.

This lot is the result of pooling the harvests of three producers from the Afonso Claudio region, in the center of the Espirito Santo province. Altamiro Lüdke, Anilar Simer de Vargas and Dalmo Ruchdeschel, who traditionally produce robusta (called conilon in Brazil), began growing Arabica varieties several years ago in order to reach a higher quality market and higher prices. Once the post-harvest process is complete, the three producers in this lot sell their coffee in the form of parchment (the last protective layer of the coffee) to the Coopeavi cooperative, which in turn removes the parchment before carrying out a final sorting and preparing the coffee for export. Coopeavi then sells the coffee to our import partner Osito Coffee, which takes care of its transport and storage in North America.

Espirito Santo is hand-picked at full maturity, at an altitude of 1000m, between July and December. It is then rigorously sorted to remove over- or under-ripe cherries, before being immersed in basins of water for 24 to 72 hours to remove its pulp. Then, it is spread on raised beds and regularly turned to ensure uniform and adequate drying. This batch is made up of different varieties typical of the region such as Catuaì, Catucaì, Obata and Mundo Novo. Syrupy and sweet, its more classic roasting makes Espirito Santo a perfect choice for espresso.

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