This coffee comes from the Eldorado Canário farm, a farm located in Brazil and imported by Orange Brown Import. Grown at an altitude of 1100 meters, this coffee comes from a natural process that gives it unique flavors. The medium roast, carried out in the classic range, allows the natural aromas of the coffee to be preserved. The profile of this coffee is a lively blend of nutty, chocolate and creamy aromas, all accompanied by a subtle sweetness of honey, offering a harmonious and approachable taste experience.
The flavor of this coffee is reminiscent of cold brew tea, accompanied by soothing notes of fresh, wild flowers. Each sip reveals a velvety, round texture, leaving a pleasant sensation in the mouth.
This coffee is particularly special, coming from the Eldorado Canário farm, a farm renowned for its tradition of quality over five generations. We have developed a fairly classic roasting recipe with a good development to obtain a nice roundness and a velvety appearance loved by the general public while preserving subtle fruity aromas. The roasting carried out in the classic range is carefully controlled to preserve the natural characteristics of the coffee.
A first cracking occurs at 11 minutes at a temperature of 202.6 degrees, followed by an end of roasting at 14 minutes, at a temperature of 210 degrees, with a development of 22%. The result is a lightly roasted coffee with minimal caramelization, allowing the flavors of nuts, chocolate and berries to fully express themselves and providing a pleasant velvety and round texture.
While I recommend a filter brew to fully enjoy the aromas of this coffee, here is an espresso recipe that brings out the full body, smoothness and chocolate aromas of coffee. I usually use a 2.5:1 ratio (18g in 45g out) but, with this coffee, I really enjoyed the full-bodied aspect of a 2:1 ratio. It's a very low acid coffee so a smaller ratio really balances the extraction for a great latte or just a shot of espresso.
- 18g of coffee
- 36g of extraction
- All in 30-35 seconds
For the pour-over, I particularly like to prepare this coffee with the Kalita Wave. This slightly darker coffee than our other coffees tends to flow more quickly, due to its reduction in density. I therefore like to use the Kalita since the small holes limit the flow of water and allow me to use the same grind as usual and obtain an equivalent extraction time by limiting the flow. Also, I slightly reduce my water temperature, this coffee being darker than what I usually drink. So here is the single serving recipe I use for the Eldorado Canário:
- 15g of coffee
- Water at 194 degrees Fahrenheit (90 degrees celcius)
- Bloom 50ml for 30-45 seconds
- 250ml total volume (in two 100ml pours after the bloom)
- Total brew time of 3 minutes