Fatima Beize 250g

Dark chocolate filled with raisins, sweet green apples, and cinnamon spice.
  • Whole bean coffee (seeds)
  • 250g (9 oz.)
  • Brews 1-2 coups of coffee per day for 2 weeks
  • Single Origin
  • Taste note: Chocolate, Apple and Spices
  • Release date: 29 of April

Flat rate shipping

Worldwide 50 DKK ($8.0 / €6.7)
Domestic from 30 DKK

FREE SHIPPING TO 40+ COUNTRIES

On all orders above 400 DKK (€54 / $67)

WE ONLY SHIP FRESH ROASTS

Shipping Tuesday and Thursday

Expect notes of:

Chocolate

Apple

Spices

Brazil

Fatima Beize de Oliveira

The Santa Maria de Jetibá municipality, named for the Santa Maria de Vitoria River and jequitibá, tree, is one of the last places where descendants of Northern German and Polish immigrants preserve the Pomeranian language and culture. 2,000 rural producers produce 90,000 bags annually. Fatima Beize de Oliveira, age 33, has distinguished herself as a producer of high quality coffee and impacted the agricultural practices in Sao Luiz, 7km from the center of Santa Maria de Jetibá, in the Capixaba Mountains. Fatima says that her father always grew coffee, but never of any remarkable quality. After the death of her only brother seven years ago, she started growing coffee herself to save the family property. Inspired by her husband Elivelton de Oliveira, age 40, a coffee grader, she resolved to produce specialty coffees on her four hectares. “The secret is to depulp coffee the same day it was picked. Coffee drying on the covered patio is managed hourly so it doesn’t ferment,” says Fatima, mother of Evandro, Camila, and Leticia, ages 15, 8 and 3. Fatima’s sustainable methods include recycling water and applying coffee cherry pulp as fertilizer.

Technical
Data

Farm Sitio Beize
Region Espirito Santo
Altitude 950 masl
Varietals Catuai
Process Pulped Natural
Harvest August 2017
Lot AL10

Process
Pulped
Natural

With the honey process a certain amount of mucilage and pulp are allowed to remain on the coffee bean during depulping. The cover will stay with the bean during fermentation and drying thereby contributing to the sugars absorbed by the bean and affecting the flavour notes of the final cup. The amount of mucilage remaining defines the type of honey process - white, yellow, red or black in ascending order of mucilage concentration. If they are processed properly, the coffees can take on quite a lot of sweetness and flavours while remaining clean.

Raised drying beds (sometimes referred to as African drying beds) are often preferable when working with honey processed coffees, because of the additional airflow they allow. The air ensures that the beans dry evenly and reduces the incidence of fungi and bacteria formation. On the other hand, some farmers are accustomed to using sun-exposed patio drying that require a regular raking of beans to avoid moulds. While total fermentation and drying time depend on such choices as well as ambient temperature and moisture levels, red honey processing easily needs two weeks from depulping until drying has completed.

La Cabra

Brew Guides

You can brew our coffees any way you want it
is just a matter of the right ratios.

Chemex

Espro press

Hario V60

Aeropress

Subscribe

La Cabra Newsletter

Subscribe to our newsletter and get news and stories from the world of La Cabra

Kr. 104,00




Dark chocolate filled with raisins, sweet green apples, and cinnamon spice.
  • Whole bean coffee (seeds)
  • 250g (9 oz.)
  • Brews 1-2 coups of coffee per day for 2 weeks
  • Single Origin
  • Taste note: Chocolate, Apple and Spices
  • Release date: 29 of April

Flat rate shipping

Worldwide 50 DKK ($8.0 / €6.7)
Domestic from 30 DKK

FREE SHIPPING TO 40+ COUNTRIES

On all orders above 400 DKK (€54 / $67)

WE ONLY SHIP FRESH ROASTS

Shipping Tuesday and Thursday

Expect notes of:

Chocolate

Apple

Spices

Brazil

Fatima Beize de Oliveira

The Santa Maria de Jetibá municipality, named for the Santa Maria de Vitoria River and jequitibá, tree, is one of the last places where descendants of Northern German and Polish immigrants preserve the Pomeranian language and culture. 2,000 rural producers produce 90,000 bags annually. Fatima Beize de Oliveira, age 33, has distinguished herself as a producer of high quality coffee and impacted the agricultural practices in Sao Luiz, 7km from the center of Santa Maria de Jetibá, in the Capixaba Mountains. Fatima says that her father always grew coffee, but never of any remarkable quality. After the death of her only brother seven years ago, she started growing coffee herself to save the family property. Inspired by her husband Elivelton de Oliveira, age 40, a coffee grader, she resolved to produce specialty coffees on her four hectares. “The secret is to depulp coffee the same day it was picked. Coffee drying on the covered patio is managed hourly so it doesn’t ferment,” says Fatima, mother of Evandro, Camila, and Leticia, ages 15, 8 and 3. Fatima’s sustainable methods include recycling water and applying coffee cherry pulp as fertilizer.

Technical
Data

Farm Sitio Beize
Region Espirito Santo
Altitude 950 masl
Varietals Catuai
Process Pulped Natural
Harvest August 2017
Lot AL10

Process
Pulped
Natural

With the honey process a certain amount of mucilage and pulp are allowed to remain on the coffee bean during depulping. The cover will stay with the bean during fermentation and drying thereby contributing to the sugars absorbed by the bean and affecting the flavour notes of the final cup. The amount of mucilage remaining defines the type of honey process - white, yellow, red or black in ascending order of mucilage concentration. If they are processed properly, the coffees can take on quite a lot of sweetness and flavours while remaining clean.

Raised drying beds (sometimes referred to as African drying beds) are often preferable when working with honey processed coffees, because of the additional airflow they allow. The air ensures that the beans dry evenly and reduces the incidence of fungi and bacteria formation. On the other hand, some farmers are accustomed to using sun-exposed patio drying that require a regular raking of beans to avoid moulds. While total fermentation and drying time depend on such choices as well as ambient temperature and moisture levels, red honey processing easily needs two weeks from depulping until drying has completed.

La Cabra

Brew Guides

You can brew our coffees any way you want it
is just a matter of the right ratios.

Chemex

Espro press

Hario V60

Aeropress

Subscribe

La Cabra Newsletter

Subscribe to our newsletter and get news and stories from the world of La Cabra