Macchina • Medium Roast for Automatic Espresso Machines (Non-oily)
Regular price
$6.00
If you own a fully automatic espresso machine such as a Saeco, Breville, Jura or Miele, it is written in your owner's manual to avoid using coffee beans that are very oily. It's a fact that all of the flavour of coffee comes from oils created during the roasting process, but the darker one goes with the roast, the more oily the beans become on the surface. When those oils are on the surface, they tend to clog the working parts of a fully automatic machine a lot quicker than the recommended regular usage.
However, most fully automatic espresso machine customers want to get maximum flavour, without damaging their machines. We created a special blend of heavy bodied coffees, with low acidity, incredible créma and notes of nuts, chocolate & sweet rustic walnuts. This blend will showcase the best in your fully automatic espresso machine while keeping external oils to a minimum.
Literally meaning "grass waterfall" in Portuguese, this coffee will take you to the rainforests of Brazil without leaving your living room!
You'll get notes of black cherry, mixed with chocolate and nuts. Low acidity and very smooth, almost creamy!
We met Gabriel Carvalho Dias a few years back and always wanted to work with his family farm. This amazing natural processed, sustainably grown coffee leaves lingering notes of marzipan, black cherry & toffee. It's rich yet very low in acidity! Perfect for any brew method (even espresso), but really amazes us as a pour over or as a heavy bodied french press.
The Farm:
Fazenda Cachoeira da Grama has been in the Carvalho Family since 1890. Gabriel de Carvalho Dias, the owner, is responsible for the property's management. It is located 3 miles from minas Gerais state line and has characteristics from the mountainous areas of Mogiana and from Sul de Minas. On this farm everything is done manually, which includes coffee plantain and harvesting, since its topography does not allow for any kind of mechanization.
The Environment:
Social and environmental sustainability is considered very important in the farm management. Gabriel has developed a program of planting native species to keep a better ecological balance. The farm has a school, a club and an official size soccer field for the employees'bejefit. There are 48 houses for the employees and their families, all with modern facilities. The wastewater is treated to avoid polluting the stream that runs across the farm.
The altitude of the coffee is between 1000-1250 meters above sea level and precipitation is between 1800-2000mm per year with an average temperature of 19 degrees celsius.Perfect for coffee!
Processing:
Coffee is harvested manually on cloth, preventing the beans from getting in touch with the soil. The harvested coffee is immediately transferred from the productions fields to washers, with the separation of the cherry and the green beans from the dry beans, which are sent to the terrace to dry. The cherry and the green beans are processed by the coffee pulper, where the cherry beans are pulped and separated from the green coffee.
The coffee is dried under the sun on paved patios until dry, or on a second option, until the beans reach 20% humidity when the coffee is transferred to driers to reduce humidity to 11%. Subsequently, coffee is stored is warehouse, in wood silos, with low humidity level and free from doors that can affect coffee.
Here is a great article on why we believe traceability is more important than certification:
It's simple: roast then blend some of our FAVs (favourites), resulting in a cup of coffee that is full flavoured, complex and rich, but not overpowering. Notes of cocoa,semi-sweet chocolate followed by a hint of citrus, and a full body mouthfeel. Each bean is unique and amazing when brewed on their own, but when you combine certain characteristics of those beans with calculated ratios, you get one of the best combinations of flavours you'll ever have!
This bean blend can also be used for espresso extraction. It's out most labour intensive to produce because we roast each type of bean separately, then post blend them in certain pre-measured portions to produce this excellent cup! The fun part is that our high-quality coffee is seasonal, so each season we work with our specialty coffee suppliers to achieve a similar flavour profile using the beans that are in season and of the highest standard for quality.
The current blend is made up of the following high grown, small batch coffees:
Sumatra Wet Hulled - Cafe Femenino Organic FairTrade
Coffee of the Month - Medium Roasts
Regular price
$6.00
Sometimes you want someone else to "pull the trigger"! T
he Roaster Roulette option for coffee allows you to purchase O-JOE coffee, but have the region and/or blend, and roast profile decided by our roaster. It's like Russian Roulette without the risk because each batch is ultra-fresh, ethically sourced and delivered within days of the roast- it's a bullet worth taking!
Coffee of the Month - Dark Roasts
Regular price
$6.00
Sometimes you want someone else to "pull the trigger"!
The Coffee of the Month Dark option for coffee allows you to purchase O-JOE coffee, but have the region and/or blend, and a random Dark roast profile decided by our roaster. It's like Russian Roulette without the risk because each batch is ultra-fresh, ethically sourced and delivered within days of the roast- it's a bullet worth taking!
Kael's Cup
Regular price
$12.00
Kael's Cup is a masterfully crafted blend of premium Brazilian coffees, including a smooth medium roast, a bold dark roast, and a touch of Peaberry from the same farm. This balanced coffee offers rich notes of chocolate and nutty sweetness, with a subtle fruitiness for added complexity. Perfect for any brewing method, it's a comforting cup designed for everyday enjoyment.
