Brazilian specialty coffee. You can taste milk chocolate, coffee pulp and detect fruity notes. It has a low to medium citrus acidity.
Mundo Novo is one of the most popular varietals in Brazil, and rightly so, as it is perfect for espresso and cappuccino. It is especially dear to producers JC Grossi & Filhos, as Mundo Novo was the very first varietal that the family planted in the Cerrado in 1972. The oldest coffee plot on the family’s farms is the guardian of their history - hence the name Velho Mundo Novo, "Old New World". The trees remain productive, keeping the tradition alive as they unite past, present, and future with each harvest. And just like wines, where the best ones come from the oldest vines, this coffee presents the characteristics of the terroir with an intense and complex profile.
Velho Mundo Novo evokes flavours and aromas of milk chocolate, coffee pulp and fruity notes. It has a low to medium citrus acidity. The feature that stands out in this coffee is its creaminess. It has a full, creamy body that shines especially when you combine it with milk. A sip of this cup will leave you with a long and pleasant aftertaste. The coffee was harvested when 95% of cherries reached perfect ripennes. It was then fermented aerobically for 16 hours. After fermentation was completed, the cherries were placed on concrete patios for 16 hours, before they were put in mechanical driers for 36 hours. This drying method enhances the flavors and ensures the uniform quality of the coffee beans.
Cerrado de Minas is the first Brazilian coffee-growing region to be given the status of designation of origin (Cerrado Mineiro), giving it a status similar to wine-growing regions. With an altitude of 800-1300 masl and well-defined seasons (humid summers and mild, dry winters), this region is very suitable for growing coffee. Popular species here are Mundo Novo and Catuaí.
The Grossi family started growing coffee as far back as 1879. Today's family business was founded in 1972 by José Carlos Grossi. The beginnings were anything but ideal, as he faced difficult conditions for growing coffee, but immediately after the first successful harvests he took a step forward. he created experimental plantations where, to this day, Grossi & Filhos cooperates with research institutes to find out which minerals and organic compounds are best suited to the soil and to a particular type of coffee tree. This knowledge is applied to the cultivation of coffee, resulting in an exceptionally tasty cup of coffee with unforgettable aromas.
The harvest is done mechanically and manually, and the coffee is organically processed on the same day on the premises where little or no water is used. The coffee is then spread on a concrete platform, and the drying of certain coffee varietals is afterwards completed in three stages in mechanical dryers, which enhances their flavors and ensures the uniform quality of the coffee beans.
V zrnu, Turška, Espresso, Kafetiera, Filter, French Press
Natural, Aerobic Fermentation
JC Grossi & Filhos
100 g, 250 g, 1 kg