Knott Halloo Espresso 250g


Our current Knott Halloo Espresso blend comprises two components from Colombia and Brazil.

La Joyería is a specific lot of coffee from the main mill on the Santa Bárbara farm. The coffee is selected from lots that score above 84 points. It is stored and milled separately from the volume production.

These lots come from an average altitude of 1700 meters and are 100% Colombia varietal. Each lot is composed of two days worth of picking, the coffee of the second day added to the first after 24 hours fermentation and then left fermenting in the tanks for a further 24 hours. This is done as the second batch raises the ph level of the fermentation tank, permitting longer fermentation times without the acetic acid produced by bacteria at a lower ph level.

Armando Tomizawa, owner of Fazenda Sao Bento, was born in 1952 in the city Assaí, in the north of Paraná state. From childhood he used to work on the coffee plantations together with his six siblings. However, Armando is the only one of his siblings who stayed in coffee up to the present day.

Much of the farm is planted under Red and Yellow Catuaí, and this lot hails from a section of 100% Red Catuaí trees. Annually, this part of the farm is harvested mechanically and is then dried on patios. After the coffee reaches about 12 percent humidity, it is rested for at least 30 days. Dry milling is completed at the farm and the green coffee is then transported to the exporting warehouse.

Farm: Santa Bárbara Estate

Varietal: Colombia

Processing: Fully washed, silo dried for 24 hours

Altitude: 1,700m above sea level

Farm: Fazenda Sao Bento

Varietal: Red Catuaí

Processing: Natural

Altitude: 1,100m above sea level

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