Impresso Micro Roastery Brazil - Colombia Espresso coffee beans 1kg

A balanced, pleasant blend of our Brazilian and Colombian coffee: both characterful, full-bodied, with thick cream and outstanding sweetness. I took it to my grandmother for the first time, when she wanted to try some completely new experience, and she was totally up for it.

When creating our blend, we were guided by the goal of finding the growing areas and proportions that, in addition to providing the classic coffee drinking experience at a quality level, also sneak the sweet and sour taste of high mountain coffee into the cup. Our choice thus fell on Brazil and Colombia, among the world's leading coffee-producing countries.

As the world's leading coffee-producing country, Brazil is well-known for its classic, characterful, sweet-chocolate coffees.

The Minas Gerais region is Brazil's richest coffee-producing region, thanks not only to its fortunate location, but also to its sustainable aspirations. There are several coffee civil associations, small farms and great innovations in the countryside - in addition, the tastiest and sweetest coffees also come from here. The high demand for specialty coffee also brought about the biggest change in quality. The selected grains are processed under continuous controls.

The Samba item is a true classic. So-called they are made using a dry process, the essence of which is that the seeds are dried in the sun in the fruit skin until they reach the specified moisture content (11-13%). During the process, the sugars in the pulp are fermented, which determines the final taste of the coffee: a distinctly full, full-bodied cup of espresso with caramel sweetness, hazelnut and brown sugar flavors.

Although the culture of coffee production came to Colombia later than its neighbor Brazil, today Colombian coffee is considered among the best, and it is currently the third largest coffee producing country in the world. Its topographic diversity is also reflected in production: coffees with a wide variety of flavors and profiles come from there. When choosing, we looked for an area that, with its full fruitiness, is a great contrast to classic coffees.

Although the culture of coffee production came to Colombia later than its neighbor Brazil, today Colombian coffee is considered among the best, and it is currently the third largest coffee producing country in the world. Its topographic diversity is also reflected in production: coffees with a wide variety of flavors and profiles come from there. When choosing, we looked for an area that, with its full fruitiness, is a great contrast to classic coffees.

The Asoapia organization in the Risaralda region buys lots from 10 small producers from the washing station. The farmers harvest by hand in the morning, taking care not to damage the flesh, and in the afternoon the seeds are harvested. The grains are then dry-fermented, usually for 16-24 hours. They are then washed two or three times in a concrete channel before the grains are completely dried in a small drying machine in about 25-40 hours.

By mixing the two items in a ratio of 80-20%, we get a perfect final result: a full-bodied, creamy cup of coffee that retains its true Italian character, yet is balanced with lively, pleasant citrus acids and orange blossom sweetness.