Name: Guariroba
SKU: RS-ES-348
Availability: InStock

Brazil

Fazenda Guariroba, Campo das Vertentes, Minas Gerais

This fantastic microlot was grown at Fazenda Guariroba. The coffee farm is located in the Campo das Vertentes region in the state of Minas Gerais in south-eastern Brazil, which is renowned for coffee cultivation. Homero Aguiar Paiva runs his farm at an altitude of more than 1,100 meters, where he is assisted by his brother Renato. The coffee is the champion of its region and is carefully produced on the Cup of Excellence farm. It is marked with a special seal to highlight the high quality standards in the cultivation and harvesting of coffees within the region. The farm also has a long tradition, with coffee being grown there as early as the 19th century. It is a beautiful area with excellent terroir, fertile soils and the perfect climate for growing some of the best coffees in Brazil. No wonder the whole world is interested in the aromas that are created here.

Catuai

100% Arabica
Red Honey processing

The Catuai variety originated from Caturra and Mundo Novo and is known for its high productivity and yields. It was developed in Brazil. Its fruits are red or yellow in colour.

Wild Cherry
×
Honey
×
Chocolate

Description

Espresso Recipe

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Guariroba

Our first release from Fazenda Guariroba is here – and it's a true coffee champion from the heart of Brazil. You can expect intense flavours of wild cherry, honey and chocolate in the cup and a fine, tingling acidity structure that is sure to delight your palate. The velvety and silky texture is combined with a clear, fruity profile. It is a Red Honey coffee of the Catuai variety from farmer Homero Aguiar Paiva (photo). The coffee has achieved an exceptionally high SCA score of 88, which means top quality. The only thing to do is to enjoy it!

Processing & fermentation

Homero Aguiar Paiva's coffee farm is located in the highlands of the Campo das Vertentes region with nutrient-rich soil and favourable temperature conditions. The Brazilian coffee farmer processes coffee using his own fermentation infrastructure. The coffee cherries are selectively hand-picked – and fermented as red honey. This type of fermentation process influences the taste of the coffee and we obtain very expressive flavours.

The Red Honey process

In red honey processing, the coffee beans are laid out to dry in the shade if possible. The beans are completely de-pulped and are only covered by a layer of mucilage, which turns reddish in colour during drying and releases a natural sweetness into the bean.

Cup of Excellence

Our new Guariroba bears the Cup of Excellence seal. A coffee cannot be honoured higher than this, it means absolute top quality. The Alliance For Coffee Excellence organises the competition in the most important coffee-growing countries in Africa, South and Central America. Before a coffee is allowed to carry the seal, it has to convince many palates. A national jury is appointed for each country. It consists of employees of the national coffee organisations, exporters and Q-graders. The competition takes place over several rounds and 5 cups of each coffee are cupped, i.e. 5 samples are tasted side by side. This means that only the best win, around 20-30 coffees per country from several hundred entries.

Details

Single-estate coffee from the Campo das Vertentes region of Brazil
Red Honey processing
Choose between 250g, 500g or 1kg ground or beans
Flavour profile: wild cherry, honey, chocolate
100% Arabica – gently roasted by hand
Delivery by DHL, climate-neutral with GO GREEN
If you select collection on site, collection is possible from 2 pm after confirmation by e-mail

Sustainable cultivation and quality awareness

As with wine, the origin, cultivation and careful harvesting of coffee form the basis for a speciality coffee. We only use ripe and hand-picked 100% Arabica coffee beans for our coffees, as the painstaking manual harvest is an essential quality criterion. Our highland coffees are natural products and are grown in shady forest gardens in an environmentally friendly way. This preserves the biodiversity of the growing region. The coffee cherries can ripen slowly at cool altitudes with nourishing and fertile soil conditions. Under these optimal climatic conditions near the equator, the coffee plants have more time to develop their characteristic and fruity flavours.

Roasted fresh by hand

All Röststätte coffees are gently roasted by hand in Berlin so that the natural flavours can fully develop without any unwanted acidity. For a distinctive body and a versatile flavour profile in the cup, we want to emphasise and optimally process the special features of the respective variety, farm and origin of the coffee with our roasting. The aim is therefore to exploit the full potential of the green coffee through our roasting method in order to emphasise the valuable work of the producers in the countries where the coffee is grown. These are our quality principles – from source to the final cup.

Espresso Recipe

Standard espresso machine temperature setting: 93.5 °C
Requirement: 18g portafilter (basket), double portafilter spout

Recipe

Dose in	20g
Extraction time in seconds	30
Dose out	40g

Freezing Date

22-33 Days after Roast Date

Taste Balance

Sweetness (low to high)	Medium-High
Acidity (low to high)	Low
Bitterness (low to high)	Low
Texture	silky, velvety
Weight (low to high)	Medium-High
Finish (short to long lasting)	Long

Flavour

Wild Cherry, Honey, Chocolate

Milkweight

Normal milk & Oat milk 110g

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