Coffee - Blends

The blends produced in Alta Mogiana have the best characteristics according to World coffee organization. Regarded as “specialty” due to their origin and quality. Available in 500g packs roasted and grinded or in beans.

Produced in N. Srª Aparecida farm, in Pedregulho, in Alta Mogiana region, Octavio Café is considered one of the best coffees in Brazil. A study by International Coffee Organization revealed that Octavio’s blends have excellent rates in Aspect, roasting, aroma, body, acidity, sweetness, concept and drink.

Despite being new, Octavio Café coffee beans aroused the market with great power. It was the fist place in the Brazilian Baristas Championship rank in 2006 and one of the most commented in the Tokyo world Barisas Championship in 2007. This year it has been awarded as the best espresso in Brazil in the 7th Brazilian Baristas Championship. Besides that they own 3 important seals that re-state their quality: SCAA – Speciality Coffe Associaton of America; and Rainforest Alliance and Utz Kapech certificates.

A study has revealed Alta Mogiana as the best spot for coffee production, for ideal weather conditions, fertile soil and ideal altitude. Their know how is also very important. The coffee farm counts upon a machine – one of the only ones in the world- that x rays coffee beans. Only perfect beans can be used in their blend. They also have a torrefyer in the farm.

Octavio Café characteristics:

Octavio Café, “roasted and grinded” and “Espresso, in beans”
500g/ or 100% Arabica coffee

Drink characteristics:

Aroma: strong
Body: Pronounced
Flavor: smooth, chocolate like and fruity
Sweetness: strong
Aftertaste: long

Octavio Café coffee is available at the coffee shop. Soon it will be available at groceries and supermarkets in São Paulo.

The magical formula

For Octavio Café, an espresso should have a flavorful aftertaste. For that coffee must go through the 4 stages ritual:

Blending

The right blending is the first step to create a perfect blend, composed by the best beans, roasted at the right point in order to balance flavor and aroma.

Grinding

The next step is to find the ideal grinding standard. The secret is to grind only the amount of beans that is going to be used so that the aroma can be intense and scented in an espresso.

Machine

The temperature and water pressure are critical for dripping a good espresso (that shall happen from 20 to 30’s). If coffee is dripped in less than 20 seconds it gets weak and not creamy. On the other hand, if it is dripped in more than 30 seconds, it gets bitter and too strong.

Hand

Finally, the barrister’s hand when dripping a perfect espresso is crucial. The quality of a good espresso lies in the hands of a good barrister.