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
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Region: Nyamasheke, Western Province
Altitude: 1650 m.a.s.l.
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Processing: natural
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In the beautiful mountainous area of the Nyamasheke region in western Rwanda, the Mutovu River flows, which in 2012 lent its name to the newly built processing station, providing it with a valuable water source. Although our coffee was processed using the dry method, it didn’t require much water during processing. This method gives the coffee a complex and sweet flavor.
Look forward to a cup that tastes like a creamy milkshake made from juicy summer strawberries.
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Region: Karambi, Western Province
Altitude: 1760 m.a.s.l.
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Taste profile: oolong tea, green apple, elderflower lemonade
The Gitwe processing station sits atop a mountain valley at an altitude of nearly 2000 meters above sea level. You’ll reach it along a path lined with beautiful towering coffee and tropical fruit trees. Despite its size of less than 1 hectare, it’s the smallest station in the Western Province, yet it produces the finest coffees in Rwanda.
We’ve selected a coffee processed using the honey method, resulting in a pleasantly tea-like cup with notes of elderflower.
Country: Rwanda
Region: Karambi, Western Province
Altitude: 1760 m.a.s.l.
Variety: Red Bourbon
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The Gitwe processing station sits atop a mountain valley at an altitude of nearly 2000 meters above sea level. You’ll reach it along a path lined with beautiful towering coffee and tropical fruit trees. Despite its size of less than 1 hectare, it’s the smallest station in the Western Province, yet it produces the finest coffees in Rwanda.
We’ve selected a coffee processed using the honey method, resulting in a pleasantly tea-like cup with notes of elderflower.
Country: Rwanda
Region: Nyamasheke, Western Province
Altitude: 1650 m.a.s.l.
Variety: Red Bourbon
Processing: natural
Taste profile: strawberry shake, milk chocolate, bergamot
In the beautiful mountainous area of the Nyamasheke region in western Rwanda, the Mutovu River flows, which in 2012 lent its name to the newly built processing station, providing it with a valuable water source. Although our coffee was processed using the dry method, it didn’t require much water during processing. This method gives the coffee a complex and sweet flavor.
Look forward to a cup that tastes like a creamy milkshake made from juicy summer strawberries.
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Region: Rulindo district, Northern Province
Altitude: 1776 m.a.s.l.
Variety: Red Bourbon
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The coffee they’ve harvested for us tastes like spicy pineapple juice.
Country: Colombia
Region: Inzá, Cauca
Processing station: Regional Inzá
Altitude: 1500 – 2100 m.a.s.l.
Processing: washed
Variety: mix of varieties
Taste profile: rose hip tea, lime, tangerine fresh
The municipality of Inzá, in the province of Cauca, is situated high on the Colombian plateau known as the ‘Macizo Colombiano.’ Inzá is known for its rich indigenous history and great coffee.
Country: Peru
Region: El Corazon, Chirinos
Producer: Carhuallocllo Salvador Efrain
Altitude: 1850-2000 masl
Variety: Geisha
Processing: natural
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100g
Our new limited edition, geisha, sourced from the beautiful farms of our beloved producer Efrain. Expect sweet caramel taste, peachy notes, and floral aroma reminiscent of blooming lilacs. The flavor is so transparent that you can perceive even the subtlest tones, which will evolve with every sip.
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
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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.
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
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
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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