Espresso Renato

Farm: Sítio Morro Preto (Muzambinho Sul de Minas)
Variety: Catuaí
Processing method: Natural (Vulcano Fermentation)
Growing altitude: 1,100 m

Roast level: medium
Taste: sweet, creamy, balanced (grape, cacao nibs, nuts, caramel)

Renato de Almeida’s family has been growing coffee for 80 years. You can taste their expertise in their coffee: our Renato stands out for its caramel sweetness, harmoniously complemented by the acidity of grapes and cacao nibs.

The family business began with Renato’s grandfather, who was able to finance a small piece of land with his wages from working in the timber industry. Soon afterward, the first coffee seeds were planted. Eighty years later, the family business had continued to grow and had specialized particularly in different fermentation methods. Today, Renato, his family, and his brother Tiago focus primarily on growing and processing specialty coffee. Different
varieties and fermentation methods create a broad, diverse portfolio with unique flavor profiles.

This coffee has also undergone a special, experimental processing method: Vulcano Fermentation. This is a special form of natural coffee processing. The harvested coffee cherries are piled into a “heap” for a limited period and covered with a tarp. Microbial activity in the pile of coffee cherries generates heat. The temperature can rise to as high as 45 °C. The elevated temperature accelerates fermentation: sugars and other components of the fruit pulp are broken down and transformed more quickly by microorganisms. Combined with the subsequent drying, this process can promote a complex, fruit-forward flavor profile with pronounced sweetness and good body.

Here in Germany, the coffee was then roasted to a medium level to make room for these flavors and create a pleasant body. We’re very happy to be working with the de Almeida family.

So, here’s our brewing recommendation:
18.5 g of ground coffee, extracted for 29 seconds to yield 40 g of espresso