You know it, we know it: it's a classic for a reason. A firm favourite, our Classic is sometimes a blend, sometimes a single origin -- but always tastes like creamy milk chocolate and nuts.
At the moment, it's a single origin: Eagle Monte Carmelo, a natural Catuai from from the Cerrado Mineiro region in Minas Gerais, Brazil.
So where does this coffee come from?
Monte Carmello is produced by Andrea Ribeiropart as part of Café Delas. This is an incredibly important program that works in collaboration with Covoya: all Delas coffees are sourced from female farmers and a portion every sale is reinvested into programs that promote gender equality within coffee production. According to the UN, if female farmers had the same access to resources as men, the gains in productivity would reduce the number of people experiencing hunger in the world by 150 million.
How did we chose it?
This isn't our first time using Las Delas Monte Carmello! It was also our Classic last year. We love it, and we're so happy to have it back at last. It's such a joy to roast, and such a smooth, easy-drinking coffee that we're proud to have it make up 100% of our Classic at the moment.
How should I make it?
Best for espresso, but it also works for Aeropress, cafetière, or Moka Pot.
For espresso, we use 18g of coffee for a 36g yield, aiming for 27-30 second extraction.
For anything else, aim for 18g per 250g of water! We like to brew for around 2:30 for Aeropress, and 4:00 for cafetière.
