King Cobra
Embrace the Majesty of King Cobra Espresso: Introducing our King Cobra blend, an espresso that reigns supreme. A majestic medley of medium-roasted Brazilian and Mexican coffee beans, this blend is crafted for those who demand regality in every cup. Savour the dazzling notes of caramel and roasted almond, promising a strong, yet exquisitely balanced espresso experience.
A Royal Symphony of Flavours: Our King Cobra Espresso Blend is more than just coffee; it's a coronation of flavours. Each bean is meticulously selected and roasted to unlock a rich, smooth taste. Indulge in the nutty, chocolatey essence from Brazil and the vibrant, fruity undertones from Mexico. Together, they form a harmonious blend that rules with a velvety touch of roasted almonds and buttery caramel.
Crafted for Espresso Connoisseurs: Designed for those who seek intensity and complexity in their espresso, our blend delivers. The Brazilian beans contribute a lush, chocolatey flavour with subtle sweetness, perfectly complementing the deep, nutty notes of roasted almond. The Mexican beans introduce a lively, fruity zest, balancing the opulent caramel richness. This complex, full-bodied coffee is an all-day indulgence.
Perfect for All Brewing Methods: Whether you prefer your espresso straight from a machine or enjoy experimenting with different brewing techniques, the King Cobra blend adapts flawlessly. Its versatile character shines in various preparations, offering a regal coffee experience every time.
Tasting Notes
Caramel & Roast Almond.
About the farmers:Â
- Brazil
- Mexico
Fazenda Picada is located in the Nova Resende region of Sul de Minas. It is owned and operated by the Madeira family, who have a deep personal and professional connection to the coffee industry. Marcelo Miguel, the owner of Fazenda Picada, was introduced to coffee culture by his father José Alves Madeira, who is also a coffee producer. Marcelo grew up watching his father work on the farm and has since dedicated his own career to coffee production.
Fazenda Picada covers an area of 33 hectares and is one of three farms owned by the Madeira family, along with SÃtio Catalão and SÃtio Serra Pelada, all located in the Nova Resende region. Marcelo works closely with his father and brother Ronaldo on the farm, participating in all aspects of coffee production from soil nutrition to the harvest period.
The farm has a post-harvest processing facility that includes concrete patios, rotary dryers, and a machine to remove the husks from the coffee beans. The concrete patios are used to process coffee as naturals, while the rotary dryers are used to finalise the drying of some lots.
Oaxaca is the fourth coffee-producing state in Mexico, making up about 10% of national production, and standing out for having specialty varieties; small scale indigenous producers of Oaxaca have vastly preserved the traditional typicas and bourbons, which are known for their delicate cup profiles. Â
Most of the farms in Oaxaca are between 0.5 and 2 hectares each, and are managed by indigenous populations who greatly help preserve the native ecosystems. Oaxaca mainly produces above organic standards: in addition to the absence of agro chemicals, the farms actually boast incredible biodiversity, organic matter, and life in the soils, along with a shaded environment that helps to stabilise the temperature.Â
The drawback of Oaxaca’s coffee production is its extremely low yields, only 1 to 3 bags per hectare. The main reason for this is the lack of access to credit, and the absence of technical support, which has made it impossible to recover from the rust epidemic of the mid 2010s. Â
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Brazil
Fazenda Picada is located in the Nova Resende region of Sul de Minas. It is owned and operated by the Madeira family, who have a deep personal and professional connection to the coffee industry. Marcelo Miguel, the owner of Fazenda Picada, was introduced to coffee culture by his father José Alves Madeira, who is also a coffee producer. Marcelo grew up watching his father work on the farm and has since dedicated his own career to coffee production.
Fazenda Picada covers an area of 33 hectares and is one of three farms owned by the Madeira family, along with SÃtio Catalão and SÃtio Serra Pelada, all located in the Nova Resende region. Marcelo works closely with his father and brother Ronaldo on the farm, participating in all aspects of coffee production from soil nutrition to the harvest period.
The farm has a post-harvest processing facility that includes concrete patios, rotary dryers, and a machine to remove the husks from the coffee beans. The concrete patios are used to process coffee as naturals, while the rotary dryers are used to finalise the drying of some lots.
Mexico
Oaxaca is the fourth coffee-producing state in Mexico, making up about 10% of national production, and standing out for having specialty varieties; small scale indigenous producers of Oaxaca have vastly preserved the traditional typicas and bourbons, which are known for their delicate cup profiles. Â
Most of the farms in Oaxaca are between 0.5 and 2 hectares each, and are managed by indigenous populations who greatly help preserve the native ecosystems. Oaxaca mainly produces above organic standards: in addition to the absence of agro chemicals, the farms actually boast incredible biodiversity, organic matter, and life in the soils, along with a shaded environment that helps to stabilise the temperature.Â
The drawback of Oaxaca’s coffee production is its extremely low yields, only 1 to 3 bags per hectare. The main reason for this is the lack of access to credit, and the absence of technical support, which has made it impossible to recover from the rust epidemic of the mid 2010s. Â
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