Choco Bar Blend
ส่วนผสม: Brazil Santa Ines Yellow Bourbon Natural 75%, Guatemala La Flor del Café Washed 25%
กลิ่นรส: Nut, Caramel, Chocolate
Choco Bar ใช้กาแฟ Brazil Yellow Bourbon คุณภาพสูงที่ให้กลิ่นหอมคล้าย Almond มีรสหวานในตอนท้าย ผสมกับกาแฟ Guatemala Antigua ที่โดดเด่นด้วยกลิ่นโกโก้และช็อกโกแลต คั่วระดับ Medium เพื่อให้กาแฟมีน้ำหนักและรสจัด เหมาะสำหรับท่านที่ชอบกาแฟร้อนโทนช็อกโกแลต กาแฟร้อนใส่นม และกาแฟเย็นนมสด
Choco Bar Brew Guide
Extraction 45g (two shots)
Time 26-32 seconds
Milk Weight (Cappucino) 90g per shot
Milk Weight (Latte) 120g per shot
Brazil Santa Ines Yellow Bourbon Natural
Region Carmo de Minas, Minas Gerais
Farm Fazenda Santa Ines
Farmer Francisco Isidro Dias Pereira
Variety Yellow Bourbon
Altitude 900–1050 masl
Proc. Method Natural
Coffee growing in Carmo de Minas has been the business of the Pereira family since 1979. When the family started managing the 215-hectare farmland at Fazenda Santa Ines, it was already planted in coffee, but they opted to plant new varieties and update the work model in order to improve quality and productivity. At the time the family took over management at Santa Ines, the Carmo de Minas region was experiencing problems with quality.
The family hired experts to help improve quality, they introduced new harvesting/processing techniques, and they also implemented the newest farm technology available. Since making these changes, the coffees from Santa Ines have stood out in regional and national contests: In 2005, a sample from Fazenda Santa Ines won first place in Cup of Excellence Brazil, with a world-record 95.85 score.
The farm is planted with Catucai, Yellow and Red Catuai, Yellow and Red Bourbon, and Acaia on about 100 hectares; the rest of the farmland is used for bananas, corn, and dairy cows. Annual coffee production is around 4,000 bags.
“In Carmo, soil and climatic conditions are favorable to the coffee. It is what French people call ‘terroir,’ and our region is doing its homework; we are on the right way. Now we can only expect better times,” the family says.
Guatemala La Flor del Cafe Washed
Producer: Multiple Smallholder Farms
Elevation: 1,200 – 1,600 meters
Harvest Months: December – March
Varieties: Caturra, Catuai, Bourbon
Processing: Washed and 100% sundried, hand sorted
When William McAlpin founded Hacienda La Minita — our flagship farm located in the breathtaking region of Tarrazú, Costa Rica — he was determined to grow amazing coffee. Bill’s vision included a coffee that was grown, nurtured, harvested, milled, and prepared for export under one roof. In the 1980s, roasters in the United States were still in the very early stages of marketing coffee from single farms, and Hacienda La Minita was a pioneer of this Estate Coffee concept. Sales and marketing of La Minita Estate by prominent U.S. roasters was instrumental in raising the bar for green coffee quality and cup distinction across the industry.
La Minita began to source coffees from the Antigua region in the early 1990s. We wanted to ensure our Guatemalan coffees met the standards of our Costa Rican coffees, so we implemented a quality control process where our Director of Quality Sergio Cruz would oversee the final processing and lot selection of our Guatemalan coffees. This program is still in place today and Sergio can often be found in Guatemala during the harvest and export season.
La Flor del Café Antigua comes from the Pastores mill in the heart of Antigua. We go into the mill and draw samples of all the year’s delivered coffee and choose the lots from which we wish to prepare shipments. The coffee that we select is the absolute cream of the crop. Then, when it is time for us to make a shipment, our quality control team flies from Costa Rica to Guatemala where they supervise the preparation of the coffee. Our goal is to not only supply coffee from the best possible raw material, but to also ensure that it conforms to our usual standard of preparation. La Flor del Café is a classic Antigua – it has lively acidity, a heavy body, and flavors of fine chocolate, caramel, and smoky rum.