Brazil Elisa Bastianello carbonic maceration
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Product detailed description
Growing coffee at just 200 meters above sea level isn’t exactly common – at least not in the world of specialty coffee. But Conilon Vitória is an exception. This clonal variety of specialty robusta was developed by the Brazilian institute Incaper specifically for the regional conditions of Espírito Santo.
It focuses on flavor potential and stability in warmer climates. Thanks to selective breeding and advanced processing, it offers a flavor profile that defies what is typically expected from robusta. In this microlot, carbonic maceration played a key role – a fermentation method in a sealed environment that enhances fruitiness and brings out delicate fermenty notes.
Behind this lot is BMP Farmers – a group of young farmers from Venda Nova do Imigrante. Their aim is to connect the tradition of family farming with a modern approach to quality. In addition to supporting small producers, they also run their own processing center, where they oversee everything from harvest to final sorting.
In the cup, expect notes of poppy seed strudel, smoky whiskey, and cherries soaked in rum. As a filter coffee, it brings out fruity and gently fermenty layers; as espresso, it delivers a fuller body and a long, rum-spiced finish.
Unlike arabica, robusta naturally contains more caffeine – roughly twice as much.
country: Brazil
region: Espirito Santo
farm: Elisa Bastianello
altitude: 200 m. a.s.l
variety: Conilon Vitoria
classification: microlot
process: carbonic maceration
use: OMNI / for filter and espresso
taste profile: poppy strudel, smoky whiskey, cherries pickled in rum
producer: qb coffee s.r.o., Březová 621/62, Brno Jundrov 63700
Additional parameters
| Category: | Coffee |
|---|---|
| country of origin: | Brazil |
| processing method: | carbonic maceration |
| preparation method: | filter/espresso, filter, espresso |
| taste profile: | sweet, fruity |
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