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Спешълти кафе Brazil by DABOV Specialty Coffee

Our favorite coffee is with us again!

When one hears “Brazil”, an abundance of rainforests, rich flora and fauna, and diverse culture usually spring to mind.

For specialty coffee lovers, however, Brazil epitomizes a flavor extravaganza where each cup is full of balanced sweetness, a velvety body, and low acidity.

Our Brazil by DABOV coffee exemplifies this – a delicious blend of chocolate and nutty notes that easily becomes the choice for an everyday coffee ritual.

For another year, our crafter Jordan Dubov trusts Fazenda Samambaya in his quest for consistent quality. The farm, located in the southern state of Minas Gerais, has been the legacy of the Cambrai family for more than a century, during which time it has not only provided a livelihood for the community but also played an important role in Brazilian coffee culture.

Enrique Cambraya, a fourth-generation coffee grower, applies his passion for excellence to the family plantations, which is manifested in the excellent quality of the coffee.

Driven by his quest for continuous improvement, Enrique has explored revolutionary methods in coffee production that have brought Samambaia Farm victory in the Cup of Excellence competition three times – in 2000, 2001, and 2014.

A distinction that undeniably testifies to the care and dedication of every farmer.

The coffee, which has become a favorite of specialty coffee lovers, is of the Yellow Bourbon or Yellow Bourbon variety. A variety with a characteristic sweetness in the coffee bean, which was first discovered in Brazil in 1930.

Interestingly, the origin of the variety is a matter of controversy and various theories exist. One of them states that Yellow Bourbon emerged as a result of the natural crossing of the Botucatu variety, characteristic of the São Paulo region, and Red Bourbon, which was transported from Réunion Island to the Indian Ocean by Brazilian sailors.

Brazil by DABOV has undergone a ‘dry’ processing process that brings out the characteristic flavor of Brazilian varieties and fertile soils.

When ripe, the coffee berries are carefully picked by hand and left to dry, spread out in the sunlight. As they dry, natural fermentation processes begin in the coffee cherries thanks to the interaction of sugars and enzymes.

Farmers monitor the process carefully, turning the coffee cherries over days, even weeks, to dry them evenly.

Once the desired results are achieved, the outer layer of the fruit, including the skin and pulp, is removed and only the berry remains.

If you are a fan of espresso, espresso maker, and coffee maker – this is your choice! From the very first sip, you’ll experience a velvety body and a harmonious balance of cocoa liqueur and hazelnut. A lingering sweet aftertaste of cane sugar will follow, leaving Brazil in the corner of your mind all day.

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