Brazil Elisa Bastianello

Coconut Rum

Specialty Canephora (Robusta) for the first time in our production! It doesn't taste like arabica, nor like regular robusta. Expect notes of spicy rum, coconut, dates or vanilla thanks to the distinctive processing. Low acidity with higher bitterness, a pleasant chocolate sweetness and full body. Notes of red apples, jostaberry and dark chocolate stand out on the filter. On the espresso, expect bold rum praline notes, chocolate-covered plums and para-nuts.

You've probably gotten used to the fact that we're not afraid to try new and sometimes controversial things and not go with the crowd. And that's exactly what we've decided to do with the new limited edition. Our roastery has been roasting specialty coffees since 2013, and until now it has been only Arabica coffee, and that's changing now. Of course we don't abandon the specialty coffee, but for the first time we have found a specialty Canephora coffee, which you probably know as Robusta. 

The world of specialty coffee is constantly shifting and looking for new ways to cope with growing demand, but also with the climate crisis. The area suitable for growing coffee is becoming increasingly scarce and it is difficult to meet the demand of an ever-expanding group of customers. One of the directions in which research is moving is the use of the canephora variety, which is more resistant with more yield than its sister arabica. For a long time, however, canephora fell far short of the flavour qualities of a specialty coffee and was thus long overlooked. In recent years, however, thanks to the use of experimental processing and a greater emphasis on the quality of the raw material, some really interesting lots of this variety have appeared, showing that it is a variety to be reckoned with in the future! And this is exactly the mission of the importers from Cumpa, thanks to whom we can present this coffee to you.

The coffee we have selected comes from the Nova Venécia region of the state of Espírito Santo in the southeastern part of Brazil. The person behind this lot is once again a female farmer - Elisa Bastianello, who together with her brother Robson and father Flavio is behind the Bastianello coffee farm. Elisa is the one behind the running of the farm, her brother is in charge of processing the coffee and her father Flavio, as an agrotechnician, oversees the production of their 100h farm.

This lot of the Vitoria variety was processed using the so-called carbonic maceration followed by the classic dry method. Carbonic maceration means, in principle, that after harvesting, the whole cherries are transferred to barrels and sealed with a lid that lets the oxygen out but not in. Over time, this fills the containers with carbon dioxide, thus macerating the cherries and transforming the flavour profile. In this lot, this results in almost alcoholic notes, but also a light fruitiness.

Don't expect the usual experience of a specialty coffee. Don't expect a traditional Italian coffee experience. Get ready for something you've never had before. With this limited edition, we want to show you what this variety can taste like when approached with respect and without prejudice. We hope that this coffee will open your horizons and change the way you look at robusta, just like it did for us!

Roasted coffee beans, 100% specialty coffee Canephora, roasted and packed in the Czech Republic.