CONILON CAPIXABA

 Inheriting its name from the residents of Espírito Santo, this Conilon reflects the essence of the local population: a hard- working community that dedicates itself with great affection to coffee. The producers' daily care is appreciated in a creamy drink with a long-lasting finish. Espírito Santo is the Brazilian state that produces the most Conilon coffee in Brazil. It is only Conilon if it is Capixaba, this is because the state was granted the Geographical Identification (GI). The pride of the people of Espírito Santo in being able to represent Café Conilon is so great that it can be seen when tasting the coffee.

Ripe cherry beans are harvested from 500 to 650 meters of altitude by the hands of those dedicated to working in the fields and who breathe coffee. Selective harvest at the ideal ripening time. The beans are anaerobically fermented, giving the coffee fruity notes, cocoa nibs and hazelnuts. At all stages of coffee management, families remain united and each individual fulfils their role masterfully.