BRAZIL CERRADO BLACK DIAMOND - COFFEE BEANS

Cream and the taste of coffee
The Brazilian Cerrado Black Diamond bean coffee is full-bodied and so flavoursome, so balanced that it lacks nothing at all: the sweetness is complemented by sweetness, the acidity is crowned by chocolate, the almond is complemented by hazelnut. If you prefer a French press or a strong espresso, this coffee is for you. Because it's Arabica, you can expect the cream to be soft and lower, but cohesive and smooth.
The origins of coffee

It is always interesting to find out how coffee found its way to a particular country or region. For the Serrano Mineiro region, agriculture, not to mention coffee, has long been a dream. The years of drought and the readiness of the hilly landscape for crops were changed by government plans in 1960. Thanks to irrigation, residents could start not only raising cattle, but also scientists and farmers to stimulate the soil to make it extremely suitable for growing coffee trees. The coffee beans have a wonderful and unrepeatable flavour and are usually processed in a slightly atypical way - by a dry process.
In the Serrano Mineiro region, there are 4,500 coffee growers, with plantations at altitudes between 800 and 1,300 metres above sea level. Of course, the result is influenced not only by their careful daily work, but also by the climate, with hot and humid summers alternating with mild and dry winters. All local farmers should be involved in the Cerrado Mineiro Coffee Federation, like José Renato Rodrigues Alves, whose plantation is the source of Brazil's Cerrado Black Diamond.
The Chacara Vista Alegre farm was taken over from his father by a young man, and soon after he decided to enter 'his' coffee in the prestigious 2014 Cup of Excellence, the most important competition in all of Brazil. His parents thought it was pure madness, but José Renato succeeded with the coffee from the family farm, finishing an impressive fifth. This has propelled the plantation to the top of Brazil and, of course, generated huge global demand. José Renato has added another hectare of land to the 2.5 hectare plantation and continues to work on improving his business. Recently, his family has grown - Benjamin, the offspring of the agricultural artisan, was born.
Farm workers hand-pick the coffee and leave it to "dry" in the sun for 24 to 36 hours. After removing any blemished or otherwise unsuitable berries, the harvest is transported to so-called African beds, or cement terraces, on which the fruit is spread in a medium-thin layer. So the coffee is dried until it reaches a humidity of 13.5%. To sum up, perhaps we should add what the judges of the 2014 Cup of Excellence competition from Chacara Vista Alegre farm appreciated: the aromas of vanilla, peach, apple, nutmeg, watermelon and Chinese pear, raspberry, blueberry, honey and fig. The experts were impressed by the delicate, clean pineapple, while at the same time the lactic acidity and the body of the coffee was described as strong, very complex, elegant and balanced.
All nuances are best enjoyed in an espresso or a French press brew. Like an unattainable diamond, like a rare delicacy, like a dream kingdom. A cup of coffee plays with your imagination and gives you what you need. Sweet juicy, rich body with chocolate, almond and hazelnut flavours. Vista Alegre Farm's specialty coffee is harvesting the laurel wreath in competitions, in demand among baristas and finding a solid place in gourmet households. Join the select company of admirers of Brazilian black diamonds. Place of origin:
Brazil

Species:
Catuai

Countryside:
Cerrado Mineiro

Sea level f. m.:
800 - 1500m

Taste:
Bitter Chocolate, Almond

Processing:
Dry Instructions for use

Grind the coffee according to its type.
Use at least 1.5-2 teaspoons (about 7 g) of ground coffee per cup.
Pour off the coffee with water at about 95°C.