WE ARE NOT ONLY ABOUT THE ART, BUT THE SCIENCE OF COFFEE.

4.4
Rated 4.4 out of 5 stars
4.4 Stars (29 Reviews)

We combine over 65 years of family roasting expertise with the most technologically advanced roasting facility in the southern hemisphere.

This passion, dedication and unwavering commitment to the roasting process has inspired the development of our new, highly exclusive Lab Release showcasing seasonal, specialty Arabica coffees from around the world. 

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BLEND NO.58

The first of the series - Blend No. 58 is an Arabica blend of naturally processed Brazil, washed Sumatran and two Colombian origins, including coffee from Edwin Norena’s farm, Campo Hermoso, just outside of Quindio.

The result is a beautifully balanced cup with deep malt and chocolate undertones, hints of honey and maple syrup before a lingering raspberry flavour.

Roast Profile - Medium

TASTING NOTES

Raspberry
Malt
Maple Syrup
Milk Chocolate

ORIGINS

Brazil
Colombia
Sumatra

RECIPE

23g in
46g out
28-32 secs
175 pulses
3 sec pre infusion
92-degrees
175 pulse

ORIGIN HIGHLIGHT

Edwin combines the generational knowledge he learned from his father and grandfather, a university degree in agronomy, and a Coffee Quality Institute Q-Grader Certification to experiment with coffee alchemy through a new processing style. 

Cherries are selectively harvested when their sugar concentrations go beyond 24 Brix before being soaked in water for three hours. The cherries then undergo their initial anaerobic cherry fermentation process using “Mossto”, a technique similar to those used by winemakers whereby crushed coffee cherry pulp is added to influence the fermentation.

Edwin is literally adding extra coffee juices and selected microbes from a previous fermentation batch of the same cherries. The process helps to enhance chemical reactions during coffee fermentation giving the naturally-occurring microbes extra sugar to process. The result is a highly amplified flavour profile. The coffee is then washed, pulped and sun-dried on African beds for 22 days.

ORIGIN HIGHLIGHT

Edwin combines the generational knowledge he learned from his father and grandfather, a university degree in agronomy, and a Coffee Quality Institute Q-Grader Certification to experiment with coffee alchemy through a new processing style.

Cherries are selectively harvested when their sugar concentrations go beyond 24 Brix before being soaked in water for three hours. The cherries then undergo their initial anaerobic cherry fermentation process using “Mossto”, a technique similar to those used by winemakers whereby crushed coffee cherry pulp is added to influence the fermentation.

Edwin is literally adding extra coffee juices and selected microbes from a previous fermentation batch of the same cherries. The process helps to enhance chemical reactions during coffee fermentation giving the naturally-occurring microbes extra sugar to process.

The result is a highly amplified flavour profile. The coffee is then washed, pulped and sun-dried on African beds for 22 days.

REGION: Campo Hermoso
Q GRADE: 88.5
VARIETAL: Sidra
PROCESSING: Washed Fermented
ALTITUDE: 1650 masl

TASTING NOTES
• Bakers Chocolate
• Red Fruit
• Hibiscus


REGION: Campo Hermoso
Q GRADE 88.5. 
VARIETAL: Sidra
PROCESSING: Washed Fermented
ALTITUDE: 1650 masl

TASTING NOTES
• Bakers Chocolate
• Red Fruit
• Hibiscus

Quality Assurance

We conduct over 23 steps of Quality Assurance that measure a range of assessments that are carried out pre shipment, at delivery, during and after the roasting process. The constant assessment and judgement of variables including colour, moisture content, grind and of course taste ensures each batch meets Vittoria’s stringent quality standards.

Our ongoing commitment to achieve the perfect in cup quality sees us constantly adding to our laboratory.

Our most recent addition includes the only Metrohm Omnis system in Australia which analyses coffee for acidity, pH, density, brix, total dissolved solids and caffeine – allowing us to apply scientific measurements to aid our sensory testing results.

Frequently Asked Questions

ROASTING & QA

We blend Edwin’s beans with the Brazil, Sumatran and other Colombian origin and measure for moisture. We adjust the temperature and roasting time on our 300kg Probat R1500 drum roasters. It’s a slower process compared to air roasting, but it’s a more controlled method that allows us to achieve a consistent roast profile to bring out the vibrant flavours in this specialty blend. 

Our roasting process includes 23 steps measuring a range of critical variables before, during and after the roasting process. Our latest addition to our quality lab is the Metrohm Omnis system, the only one in Australia, which allows us to scientifically analyse coffee for acidity, pH, density, brix, total dissolved solids, and caffeine levels. By combining these precise measurements with our sensory testing, we gain a comprehensive understanding of this blend’s unique profile. 

LABORATORY MEASUREMENTS

METROHM OMNIS SYSTEM

METROHM OMNIS SYSTEM

TDS

5.75%

PH

3.36

CAFFEINE

3456mg/100ml

DENSITY

1.025

GRAVITY

1.027

BRIX

7.76%

REFRACTOMETER

TDS

10.32%

BRIX

12.38%

TDS

5.75%

PH

3.36

CAFFEINE

3456mg/100ml

DENSITY

1.025

GRAVITY

1.027

BRIX

7.76%

REFRACTOMETER

TDS

10.32%

BRIX

12.38%

TDS

10.32%

BRIX

12.38%

4.4
Rated 4.4 out of 5 stars
Based on 29 reviews
QualityRated 4.5 on a scale of 1 to 5
Strength Rated 4.2 on a scale of 1 to 5
29 reviews
  • Kenichiro N.
    Verified Buyer
    I recommend this product
    I Typically Drink My Coffee... Black
    Rated 5 out of 5 stars
    1/26/24
    Great for Aeropress and Filter also

    I actually enjoy this Bright note and full bodied blend in my Aeropress, and even in V60 filter. Love it!

    QualityRated 5.0 on a scale of 1 to 5
    Strength Rated 4.0 on a scale of 1 to 5
  • Glen H.
    Verified Buyer
    I recommend this product
    I Typically Drink My Coffee... With Milk
    Rated 5 out of 5 stars
    1/19/24
    Like a lot

    I took a chance on trying this one and I think it has paid off A very enjoyable experience

    QualityRated 5.0 on a scale of 1 to 5
    Strength Rated 5.0 on a scale of 1 to 5
  • Ramakrishna P.
    Verified Buyer
    I recommend this product
    I Typically Drink My Coffee... With Milk
    Rated 5 out of 5 stars
    1/9/24
    Best coffee ever

    this is best brew I have ever had in a long time, Great taste

    QualityRated 5.0 on a scale of 1 to 5
    Strength Rated 5.0 on a scale of 1 to 5
  • David G.
    Verified Buyer
    I recommend this product
    I Typically Drink My Coffee... With Milk , Iced , Espresso
    Rated 5 out of 5 stars
    1/3/24
    Love it

    Love it and it taste good. Worth getting if you are curious about it

    QualityRated 5.0 on a scale of 1 to 5
    Strength Rated 5.0 on a scale of 1 to 5
  • Johnny K.
    Verified Buyer
    I recommend this product
    I Typically Drink My Coffee... With Milk
    Rated 4 out of 5 stars
    12/20/23
    An interesting blend

    Quite strong and peppery in taste. I prefer it with milk.

    QualityRated 4.0 on a scale of 1 to 5
    Strength Rated 5.0 on a scale of 1 to 5
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