{"id":226235,"date":"2020-10-23T12:15:36","date_gmt":"2020-10-23T10:15:36","guid":{"rendered":"https:\/\/www.caffegioia.com?page_id=226235"},"modified":"2023-04-12T12:36:02","modified_gmt":"2023-04-12T10:36:02","slug":"specialty-coffee","status":"publish","type":"page","link":"https:\/\/www.caffegioia.com\/en\/coffee\/specialty-coffee","title":{"rendered":"Specialty Coffee"},"content":{"rendered":"

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RWANDA TWONGERE WOMEN’S MILL<\/h2>\n

features<\/em><\/strong><\/p>\n

SCORE 86,25<\/p>\n

VARIETY French Mission, Bourbon<\/span>
PROCESS washed, double fermentation 24 hours<\/span>
AROMA tangerine, pineapple<\/span>
NOTES orange, pineapple, coconut<\/span>
AREA Gakenke district, northern province<\/span>
ALTITUDE: 1.800-2.200 masl<\/span><\/p>\n

available in
<\/em>paper doypack of 200 g 7,05 oz cod. 001<\/span>
aluminium free package<\/span><\/p>\n

Rwanda was the first country in the world to have a female-dominated government and today it is women who lead the local economy.<\/span>
Coffee cooperatives were founded from the beginning by women and today are still managed by women.<\/span>
This is the case of the Twongere Kawa Coko cooperative founded by 11 female coffee farmers in 2009 and led by the president Therese Nyrangwabije.<\/span><\/p>\n

Suggested coffee ratio:<\/span>
ESPRESSO: 17 gr for double shot<\/span>
MOKA: 16 gr for 3 cups pot<\/span>
FILTER: 20 gr for 300 ml (2 cups)<\/span><\/p>\n

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BRAZIL FAZENDA CALIFORNIA COLD SOUL<\/h2>\n

features<\/strong><\/em><\/p>\n

SCORE 86<\/p>\n

VARIETY Obata
PROCESS cold soul pulped natural
AROMA caramel and candied orange
NOTES pineapple, grapes, citrus fruits
AREA Jacarezinho, Paran\u00e1<\/p>\n

available in<\/em>
paper doypack of 200 g 7,05 oz cod. 003
aluminium free package<\/p>\n

Fazenda California is located in Jacarezinho in the north-eastern tip of Paran\u00e1 state. Here the growing and processing of the coffee cherries is carried along by the owner Luiz Roberto Saldanha Rodrigues. Cold Soul natural processes was developed by Luiz to give the coffee grown at low altitude unique and unusual characteristics never experienced before from this region. The extreme brightness, prominent fruit characteristics and complexity of this coffee is due to its particular process where cherries are soaked overnight in cold water in the first stage of the fermentation process. The idea is that the cold water gives a condition of “controlled fermentation”, giving the coffee a more clean and sweet cup than a conventional natural. The coffee is then finished off with slow drying on African beds for 25-30 days, completing the complexity of the process.<\/p>\n

Suggested coffee ratio:<\/p>\n

ESPRESSO: 15 gr for a double shot
MOKA: 15 gr for 3 cups pot
FILTER: 22 gr for 300 ml<\/p>\n

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SUMATRA MANDHELING QUEEN KETIARA<\/h2>\n

features<\/strong><\/em><\/p>\n

SCORE 86<\/p>\n

VARIETY Obata
PROCESS cold soul pulped natural
AROMA caramel and candied orange
NOTES pineapple, grapes, citrus fruits
AREA Jacarezinho, Paran\u00e1<\/p>\n

available in<\/em>
paper doypack of 200 g 7,05 oz cod. 003
aluminium free package<\/p>\n

Fazenda California is located in Jacarezinho in the north-eastern tip of Paran\u00e1 state. Here the growing and processing of the coffee cherries is carried along by the owner Luiz Roberto Saldanha Rodrigues. Cold Soul natural processes was developed by Luiz to give the coffee grown at low altitude unique and unusual characteristics never experienced before from this region. The extreme brightness, prominent fruit characteristics and complexity of this coffee is due to its particular process where cherries are soaked overnight in cold water in the first stage of the fermentation process. The idea is that the cold water gives a condition of “controlled fermentation”, giving the coffee a more clean and sweet cup than a conventional natural. The coffee is then finished off with slow drying on African beds for 25-30 days, completing the complexity of the process.<\/p>\n

Suggested coffee ratio:<\/p>\n

ESPRESSO: 15 gr for a double shot
MOKA: 15 gr for 3 cups pot
FILTER: 22 gr for 300 ml<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

RWANDA TWONGERE WOMEN’S MILL features SCORE 86,25 VARIETY French Mission, BourbonPROCESS washed, double fermentation 24 hoursAROMA tangerine, pineappleNOTES orange, pineapple, coconutAREA Gakenke district, northern provinceALTITUDE: 1.800-2.200 masl available inpaper doypack of 200 g 7,05 oz cod. 001aluminium free package Rwanda was the first country in the world to have a female-dominated government and today it […]<\/p>\n","protected":false},"author":27,"featured_media":226031,"parent":226230,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"


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RWANDA TWONGERE WOMEN'S MILL<\/h2>

caratteristiche<\/em><\/strong><\/p>

PUNTEGGIO 86,25<\/p>

variet\u00e0: French Mission, Bourbon
lavorazione: lavato, doppia fermentazione 24 ore
aroma: mandarino, ananas
note: arancia, ananas, noce di cocco
area: distretto di Gakenke, provincia del nord
altitudine: 1.800\/2.200 m slm<\/p>

disponibile in
doypack in carta da 200 g cod. 001
confezione senza alluminio<\/p>

Il Ruanda \u00e8 stato il primo paese al mondo ad avere un governo femminile e oggi sono proprio le donne a guidare l'economia locale. Le cooperative del caff\u00e8 sono state fondate sin dall'inizio da donne e ancora oggi sono gestite da loro. Stiamo parlando della cooperativa Twongere Kawa Coko fondata da 11 coltivatrici di caff\u00e8 nel 2009 e guidata dalla presidentessa Therese Nyrangwabije.<\/p>

Rapporto caff\u00e8\/acqua consigliato:
ESPRESSO: 17gr per doppio espresso
MOKA: 16gr moka da 3 tazze
FILTRO: 20gr per 300 ml (2 tazze)<\/p>

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BOLIVIA AVELINO SACACA<\/h2>

caratteristiche<\/strong><\/em><\/p>

PUNTEGGIO 88,25<\/p>

variet\u00e0: Typica, Catuai, Caturra
lavorazione: lavato
aroma: miele di acacia, agrumi
gusto: miele e zucchero di canna
area di produzione: La Paz, Taipiplaya
produttore: Avelino Sacaca
altitudine: 1.300 m slm<\/p>

disponibile in
doypack in carta da 200 g cod. 004
confezione senza alluminio<\/p>

Caff\u00e8 in grani Arabica dalla provincia di Caranavi in Bolivia, considerata la capitale del caff\u00e8 dell'intero Paese.<\/p>

La produzione di caff\u00e8 in Bolivia \u00e8 concentrata principalmente nelle aree rurali di Yungas e nella provincia di Caranavi, situata a nord-est di La Paz. Altre regioni in crescita includono Santa Cruz, Beni, Cochabamba, Tarija e Pando. La Bolivia ha tutte le carte in regola per essere un produttore di caff\u00e8 di alta qualit\u00e0, come altitudine, terreno fertile e una stagione delle piogge costante.
Caranavi \u00e8 considerata la capitale del caff\u00e8 in Bolivia ed \u00e8 qui che viene prodotta la maggior parte del caff\u00e8. Si trova nella regione dello Yungas, nella Bolivia orientale, nella zona di transizione dove le Ande si trasformano nelle foreste orientali.
Qui la coltivazione \u00e8 unicamente del caff\u00e8 Arabica e si concentra principalmente sulle variet\u00e0 Catuai, mentre il metodo di lavorazione pi\u00f9 comunemente usato e tradizionale \u00e8 il lavato, in cui il frutto del caff\u00e8 viene spolpato e poi fatto essiccare su letti africani, a causa dell'altitudine elevata e delle basse temperature.<\/p>

Rapporto caff\u00e8\/acqua consigliato:
ESPRESSO: 16,5 g per doppio espresso
MOKA: 16 g moka da 3 tazze
FILTRO: 20 g per 300 ml (2 tazze)<\/p>

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SUMATRA MANDHELING QUEEN KETIARA<\/h2>

caratteristiche<\/strong><\/em><\/p>

PUNTEGGIO 85,75<\/p>

lavorazione: organico lavato
aroma: agrumi e caramello
note: cioccolato fondente e spezie
area: Padang
altitudine: 1000-1500 m slm<\/p>

disponibile in
doypack in carta da 200 g cod. 002
confezione senza alluminio<\/p>

Il metodo di lavorazione tradizionale per l'isola di Sumatra \u00e8 il cosiddetto \"wet hulled\", nella lingua locale Giling Basah. Questo processo consiste in una prima fermentazione delle drupe di 12-18 ore, una spolpatura e un primo essicamento di 5-6 ore. Il pergamino viene quindi rimosso quando l'umidit\u00e0 \u00e8 ancora tra il 30% e il 40% e le drupe vengono quindi essiccate senza il pergamino fino a raggiungere il 13% di umidit\u00e0 finale. Questo processo consente di ottenere il tipico colore verde-bluastro del caff\u00e8 verde e un profilo della tazza con corpo intenso e un'acidit\u00e0 moderata.<\/p>

Ketiara \u00e8 una cooperativa guidata da donne fondata nel 2009 da 32 soci fondatori. Oggi conta quasi 2000 piccoli agricoltori e Ibu Ramah \u00e8 il presidente. Quindi non si tratta solo di commercio di caff\u00e8, ma anche di promozione di valore e passione per celebrare le donne nel business del caff\u00e8.<\/p>

Rapporto caff\u00e8\/acqua consigliato:
ESPRESSO: 15gr per doppio espresso
MOKA: 15gr per moka da 3
FILTRO: 18gr per 300 ml (2 tazze)<\/p>

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\"1_3,1_3,1_3\" _builder_version=\"4.20.2\" _module_preset=\"default\" global_colors_info=\"{}\" theme_builder_area=\"post_content\"][et_pb_column type=\"1_3\" _builder_version=\"4.20.2\" _module_preset=\"default\" global_colors_info=\"{}\" theme_builder_area=\"post_content\"][et_pb_image src=\"https:\/\/www.caffegioia.com\/wp-content\/uploads\/2023\/03\/2000x2000-brazil-2.png\" title_text=\"2000x2000-brazil-(2)\" _builder_version=\"4.20.2\" _module_preset=\"default\" global_colors_info=\"{}\" theme_builder_area=\"post_content\"][\/et_pb_image][et_pb_text _builder_version=\"4.20.2\" _module_preset=\"default\" text_font_size=\"16px\" header_2_font_size=\"24px\" global_colors_info=\"{}\" theme_builder_area=\"post_content\"]<\/p>

BRAZIL FAZENDA CALIFORNIA COLD SOUL<\/h2>

caratteristiche<\/strong><\/em><\/p>

PUNTEGGIO 86<\/p>

variet\u00e0: Obata
lavorazione: cold soul pulped natural
aroma: caramello e arancia candita
note: ananas, uva, agrumi
area: Jacarezinho, Paran\u00e1<\/p>

disponibile in
doypack in carta da 200 g cod. 003
confezione senza alluminio<\/p>

Fazenda California si trova a Jacarezinho nella punta nord-orientale dello stato di Paran\u00e0. Qui la coltivazione e la lavorazione della frutta del caff\u00e8 viene portata avanti dal titolare Luiz Roberto Saldanha Rodrigues. I processi naturali Cold Soul sono stati sviluppati da Luiz per conferire al caff\u00e8 coltivato a bassa quota caratteristiche uniche e insolite mai sperimentate prima da questa regione. L'estrema brillantezza, le spiccate caratteristiche del frutto e la complessit\u00e0 di questo caff\u00e8 sono dovute al suo particolare processo, in cui le drupe vengono messe a bagno per una notte in acqua fredda nella prima fase del processo di fermentazione. L'idea \u00e8 che l'acqua fredda dia una condizione di \"fermentazione controllata\", conferendo al caff\u00e8 una tazza pi\u00f9 pulita e dolce rispetto a un metodo naturale convenzionale. Il processo finisce poi con una lenta essiccazione su letti africani per 25-30 giorni, completando la complessit\u00e0 del processo.<\/p>

Rapporto caff\u00e8\/acqua consigliato:
ESPRESSO: 15gr per doppio espresso
MOKA: 15gr per moka da 3 tazze
FILTRO: 22gr per 300 ml<\/p>

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