BRAZILIAN DOLCE DIAMANTINA - COFFEE BEANS

Cream and the taste of coffee
Brazilian Dolce Diamantina coffee has gained its popularity for a reason. Imagine a sweet coffee with an excellent, rich body, pleasantly low acidity and a long finish that feels like you've just bitten into a nutty caramel cake. That's exactly how Dolce Diamantina is. One sip is not enough.
The origins of coffee

Say Brazil, and you hear: football, diamonds, coffee. Everyone is interested in something else. Of course, we're mostly interested in the latter. The concept of Brazilian coffee. Not only because it has a history of more than 300 years and has appeared in many films. Not just because it was probably sipped by Beethoven or Balzac. But mainly because it is absolutely wonderful. In the case of Dolce Diamantina, we put our hands in the fire for a wonderful taste experience.
The República Federativa do Brasil, the official name of the largest South American state, has been producing coffee beans since the mid-18th century. It currently supplies more than 33% of the world's coffee consumption, with more than 73% of the Brazilian crop being exported.
Coffee plants grow in Brazil at altitudes of 400-1 600 metres above sea level. Their red berries are harvested between May and September and are usually processed (fully washed). The so-called wet method enhances the pleasant freshness of the coffee and enhances the natural fruit and flower shade. What does the process look like? First, the workers have to go through the entire coffee plantation and select the most ripe fruits by hand. They look like cherries, each with two coffee beans hidden under the skin in a clear body.
The fruit is poured into special containers with water, which leads to the so-called mill. Between the crushing plates, the skin and partly the body is released. They then travel to the fermentation vats. They remain there for tens of hours until the remaining flesh is dissolved and the beans are completely released. Finally, the Exportadora Atlantica Doce Diamantina cooperative, from which the Dolce Diamantina harvest originates, dries the green coffee in direct sunlight. The staff cover the concrete terraces and occasionally lay them down to prevent even rotting and drying.
It's worth noting that Dolce Diamantina coffee is characterized by a large bean. We roast the coffee medium to bring out its more attractive notes. Excellent for carafe or automatic coffee makers, as well as filter or bagged. In the area where this coffee was born you can admire diamonds alongside wild nature. Yes, some places in Cerrado, Brazil are famous for their rare minerals. Like the coffee beans found there, which are among the most sought after in the world. The perfect Dolce Diamantina will please your taste buds - with its distinctive sweetness, good body and subtle nutty aftertaste. Place of origin:
Brazil

Species:
Catuai

Countryside:
Cerrado

Sea level f. m.:
800 - 1500m

Taste:
Chocolate , Nuts

Processing:
Wet 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.