Brazil Haroldo de Almeida Natural Semi-Anaerobic Microlot – Light Roast Coffee
Our story begins among the sunny hillsides of the Cerrado region in Brazil where this extraordinary coffee sprouts to life. On this very farm, where Arara ripens under the warm sun, coffee cherries are made into the signature coffee beans. Haroldo de Almaida, the farmer himself, utilizes the knowledge gained from his forefathers and pours his heart into every yearly harvest. And now you can taste the story of this region, its people and its traditions thanks to his gentle care for the fields. Once you’re reach the bottom of your cup, the story may be over, but its delicious taste will linger in your mind forever.
Shipping methods
| Nizozemská pošta HD - zásilkovna | Delivered by 7. 9. | 1,00 € |
|---|---|---|
 DHL |
Delivered by 7. 9. | 4,90 € |
Ingredients
100 % ArabicaTaste & Crema
Haroldo de Almeida Natural Semi-Anaerobic has an incredible flavor profile and a velvety crema. With its intense caramel brown color and a smooth body, it’s love at first sight. The premium quality of the beans and their careful processing makes for the perfect density and stability of the coffee. The dominant tones of red fruits bring a refreshing taste with a slightly bitter hint of cocoa, further enhanced by the tones of licorice and subtle spices.
Origin of the coffee
Meet Haroldo de Almeida, the dedicated coffee farmer whose passion for coffee reaches far, far into his family origins. His own journey began in the early childhood when his father – a small coffee producer – instilled him with a respect for the land and its produce. Despite the challenges and difficulties such as unpredictable weather, and more recently a hailstorm, Haroldo remains determined to keep making premium quality coffee.
His farm, Sitio Babilonia in Cerrado, Brazil, has the perfect conditions for growing coffee beans. The area is famous for its far-reaching plains and low hills. The altitude of around 1200 meters along with the predictable droughts and rainy seasons create the ideal site for growing coffee plants and, in turn, some incredibly good coffee beans.
Natural semi-anaerobic processing guarantees a wide range of flavor, as this process of fermentation allows the microorganisms involved to work both with and without oxygen – creating both aerobic and anaerobic reactions. This is the reason behind the intensive flavor profile with fruity, spicy tones.
On Sitio Babilonia farm every step during the coffee production is taken with the utmost care, from organic fertilizers, compost and hand-picking the coffee cherries to innovative processing methods. This provided Haroldo with the high score of 84 points from the SCA – a proof of his love for and dedication to his trade.
Benefits of coffee
Coffee packaging preview
Our quality aluminum packaging lacks any bold graphics, as we’d rather focus on the taste of our coffee. It always comes fresh thanks to degassing valve, which releases the gases that occur after roasting. Thanks to the hermetic seal, this container helps the contents further keep their freshness and protect them against humidity, light or foreign odors.
Instructions for preparation
- Grind the coffee to the coarseness of the selected preparation method.
- Use 1.5 - 2 teaspoons per cup (approx. 7 g). For a V60 filter, use 1 g of coffee per 14 ml of water.
- Pour on water at 94°C or run it through the filter.
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