Brazil – Cafeina
€ 10.10 – € 60.53
Country: Brazil
Region: Carmo De Cachoeira, Sul De Minas
Processing station: Cocatrel Direct micro mill
Altitude: 900-1100 m above sea level
Variety: mix of varieties
Processing: natural
Taste profile: hazelnut butter, cherries, chocolate, and sweet tobacco
Our CAFEINA is a daily guarantee of stable espresso with low acidity. With our composition and roasting, we try to always taste sweet, with notes of hazelnut butter, cherries, chocolate, and sweet tobacco
You will prepare a pleasant cup of coffee from it, which everyone will enjoy. It is suitable for cafes looking for simpler espresso and for easy preparation at home or work. We also recommend it for your automatic espresso machines.
We are currently roasting coffee from producers of the Caixa de Fruta region.
PRODUCER
Cocatrel Cooperative was founded in 1961 in Tres Pontas and has now grown into the second-largest cooperative in Brazil. The cooperative has more than 6,000 members and 11 different collecting locations throughout the region. All coffee is electronically marked and recorded on delivery using a unique QR code that allows full traceability of all coffees so growers know exactly where their coffee is. More than 50% of the cooperative members grow coffee on plots of less than 10 hectares.
Our coffee comes from a branch of the cooperative called Cocatrel Direct Trade, which works to obtain the best coffees from the entire cooperative.
Caixa De Fruta, which means “Box of Fruit”, is a blend of coffees mainly from one specific area called Carmo De Cachoeira. The coffee is selected for its profile of red fruit and creamy milk chocolate.
PROCESSING
All coffees that are part of Caixa are dried in static boxes. These are 1 m deep boxes with a volume of 15,000 liters, which corresponds to 25-30 bags of green coffee. The boxes have a ventilation grille at the bottom, which allows air to circulate from the bottom up through the drying coffee.
Two thermometers at different depths are introduced to ensure a stable temperature, always below 40 ° C. They are called static because the coffee still stays in the boxes and does not rotate during drying. After drying, the coffee is left to rest for about 1-2 weeks before it is peeled in the dry mill. This method brings a more fruity and distinctive profile to the cup than the one we have associated with Brazilian coffee.
We work with several couriers worldwide, the table HERE specify the conditions for each country.
If your country is not available please send us an email to info@fathers.cz.
Related Products
Country: Peru
Region: La Libertad, La Coipa, San Ignacio
Processing station: David Guevara
Altitude: 1800 – 1900 m.a.s.l.
Variety: Catimor, Pache
Process: Washed
Profile: apple, bergamot, lime with brown sugar, black tea and toffee
You can read below about how a truck driver became a coffee farmer. But more importantly, you can taste the excellent coffee produced by his son, Josias Cardoso. Look forward to a light and creamy Brazil with fresh fruity tones and the sweetness of Nutella.
Country: Brazil
Region: Minas Gerais, Ilicínea
Farm: Comunidade Urtiga
Altitude: 1000 m.a.s.l.
Variety: Arara
Processing: natural
Taste profile: nutella, apple, Baileys, lemon grass
You can read below about how a truck driver became a coffee farmer. But more importantly, you can taste the excellent coffee produced by his son, Josias Cardoso. Look forward to a light and creamy Brazil with fresh fruity tones and the sweetness of Nutella.
Country: Colombia
Region: Rio Sucio, Caldas
Processing station: Cooperativa de Caficultores de Alto Occidente de Caldas
Altitude: 1600-2000 m.a.s.l.
Variety: Colombia, Castillo & Caturra
Processing: washed – sugar cane decaf
Taste profile: candied almonds, mandarines, lime
For all the coffee enthusiasts who don’t need the caffeine fix, we have a fantastic decaffeinated option from Colombia, specifically from the village of Rio Sucio in Caldas. Its flavor combines the sweetness of candied almonds with pleasant citrus notes of mandarins and limes.
The inhabitants of the San Lorenzo community, who cultivate this coffee, believe in the goddess Pacha Mama and view the earth as a living being. For them, environmental consciousness is an absolute priority at every step of the process.
Indulge in a truly exceptional coffee experience with our Costa Rican Sudan Rume from the renowned Finca La Isabela in the West Valley region. Grown at elevations of 1700-1800 meters above sea level, this rare Sudan Rume variety undergoes anaerobic natural processing, resulting in a cup that tantalizes the taste buds with notes of Kinder chocolate, tangerines, and hibiscus. Sourced from a meticulous process at Finca La Isabela, each sip embodies the essence of Costa Rica’s rich coffee heritage, offering a delightful fusion of flavors that will leave you craving more.
Country: Costa Rica
Region: West Valley
Processing station: Finca La Isabela
Altitude: 1700 – 1800 m.a.s.l.
Variety: Sudan Rume
Processing: anaerobic natural
Taste: Kinder chocolate, tangerines, hibiscus
Country: Brazil
Region: Tres Pontas, Sul de Minas
Processing station: Rancho Grande
Altitude: 950 m.a.s.l.
Variety: Topazio
Processing: anaerobic natural
Taste profile: dates, Baileys, lemon grass
Brazil is generally considered a country where coffee tastes are conservative and even boring for some; it certainly does not include the coffee from Rancho Grande farm and their Manga Larga project. In the cup, you can find extraordinary tastes rarely found in Brazilian coffee, such as tones of dates, Baileys, and lemon grass.
Don’t know which filter coffee to choose? ☕
Maybe the sample box containing 5x60g of coffee can help you. Its contents are continuously updated according to the coffees currently available.
You can order the sample box for your home, invite your friends, and organize cupping. This can help you find out what coffee you like best and make ordering easier in the future. Or you can get it as a gift, wrapped in our coffee-world illustration bag.
You’ll soon learn how to make cupping at home on our blog.
Currently, our Sample Box consists of:
Ethiopia – Bombe
Colombia – Inzá
Peru – David Guevera
Uganda – Zebigi
Brazil – Manga Larga
It’s sweet like oranges and dried figs, but also full of floral notes of linden flower and anise – a very pleasant winter coffee. With every coffee we offer, we aim for transparency. However, this coffee is even more special to us. We’ve partnered with Siruma Coffee to help them build solar dryers in the Cauca region. How? For every package of coffee sold, we will send two dollars back – one from us, and the other one from you. Are you in?
Country: Colombia
Region: Inzá, Cauca
Processing station: Regional Inzá
Altitude: 1800 – 2100 m.a.s.l.
Processing: washed
Variety: Tabi, Pink Bourbon, Caturra and Colombia
Taste profile: orange, dried figs, linden flower, anise
Your favorite Bombe, named after the beautiful Ethiopian mountains, is back! Enjoy a pleasant hint of black tea, jasmine, and the sweetness of honey cake. Its unique tea-like profile is also thanks to its processing – washed dry fermentation, which is a great progressive method with minimized water consumption.
Country: Ethiopia
Region: Bensa District, Sidama
Processing station: Bombe
Altitude: 2000 – 2400 m.a.s.l.
Variety: Heirloom (indigenous varieties)
Processing: bombe dry fermentation
Taste profile: jasmine, bergamot, black tea, honey cake, apricots
Country: Peru
Region: La Libertad, La Coipa, San Ignacio
Processing station: David Guevara
Altitude: 1800 – 1900 m.a.s.l.
Variety: Catimor, Pache
Process: washed
Profile: apple, bergamot, lime with brown sugar, black tea and toffee
Country: Uganda
Region: Upper Bukyabo
Processing station: Coffee Gardens
Altitude: 1800-2200 m.a.s.l.
Variety: SL14, SL28, Nyasaland
Processing: washed
Taste profile: Chamomile tea with lemon, and hazelnut cream
This coffee was grown high in the Ugandan mountains near the village of Zebigi and processed by Coffee Gardens. The coffee company has a station below the mountain where most farmers live; they know all of them in person. They blend the coffee into micro lots by combining coffees with similar flavor characteristics processed on the same day.
Your favorite Bombe, named after the beautiful Ethiopian mountains, is back! Enjoy a pleasant hint of black tea, jasmine, and the sweetness of honey cake. Its unique tea-like profile is also thanks to its processing – washed dry fermentation, which is a great progressive method with minimized water consumption.
Country: Ethiopia
Region: Bensa District, Sidamo
Processing station: Bombe
Altitude: 2000 – 2400 m.a.s.l.
Variety: Heirloom (indigenous varieties)
Processing: dry fermentation
Taste profile: jasmine, bergamot, black tea, honey cake, apricot
Countries: El Salvador and Ethiopia
Regions: Los Naranjos, Sonsonate, and Jimma, Oromia
Processing stations: Renacer and Beshasha
Altitude: 1450 and 2040 m.a.s.l.
Varieties: Mixed varieties and Heirloom varieties (indigenous Ethiopian varieties)
Processing: Washed
Taste profile: full creamy body, milk chocolate, and floral aromas
Full creamy body, milk chocolate, and floral aromas. You can expect all this from our espresso blend Mother Ship. It will be a pleasure to work with it both in the cafe and at home. It is a great base for your milk drinks, but at the same time, it will not disappoint any fan of pure espresso.
It is a mixture of two coffees from countries with completely different taste profiles – El Salvador and Ethiopia. Both coffees bring the best of their origins to the cup, and together, they create a wonderfully balanced taste that lacks nothing.