Tap to enlargeDark Chocolate
Cocoa • 70% Chocolate • Nuts · 500g
With a medium body and balanced acidity, our Dark Chocolate delivers an intense, full-bodied, and clean cup, with notes of cocoa, 70% chocolate, and no bitterness. The perfectly timed roast ensures intensity without harshness, just right. A very versatile coffee for those who enjoy a distinctive flavor in their daily routine.
Grind
Price
R$ 80,75
via Pix · 5% offor R$ 85,00 by card, bank slip, and other methods
Last units
Free shipping when you buy 3 coffeesAny combination from the catalog.
Calculate shipping and delivery time
Free pickup in Florianópolis, Lajeado and Venâncio Aires. For the rest of Brazil, calculate shipping using your postal code (CEP).
Profile sensory
Seven characteristics of Dark Chocolate, from 0 to 10, so you can understand the cup before tasting.
- Aroma
- 7/10
- Sweetness
- 7/10
- Acidity
- 7,5/10
- Body
- 7,5/10
- Bitterness
- 6/10
- Flavor
- 7,5/10
- Aftertaste
- 7,5/10
Scale from 0 to 10 evaluated by our team for each batch.
Product specs
- Producer
- Erivelton A. Orlando
- Region
- Muzambinho, MG
- Altitude
- 1100m
- Process
- Natural
- Roast
- Medium/Dark
- Type
- Specialty 100% Arabica
Brewing tips
V60 Method — 250 ml (our house recipe)
- 1Boil water and let it cool to about 92-96 °C (about 30 seconds off the heat).
- 2Rinse the paper filter in the dripper and discard this water — it removes the paper taste and heats the carafe.
- 3Grind 15 g of coffee fresh, to a medium grind (coarse sand texture).
- 4Pre-infusion: wet the grounds with 40 ml of water in circular motions and wait 30 seconds.
- 5Fill up to 250 ml in 2 or 3 slow pours, always from the center outwards.
- 6The entire extraction should take 2min30 to 3min. Swirl the carafe and serve immediately.
Base ratio: 15 g of coffee to 250 ml of water. Adjust to your taste.
Those who try it, recommend it
Best coffee I've ever had at home. You can feel the care in every cup.
I bought the Catuaí and became a loyal customer. Incredible notes and super fast delivery.
I love knowing where my coffee comes from. The producer's story makes all the difference.
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