BOM DIA: WELCOME TO THE SPECIALTY WORLD!

BOM DIA IS THE FIRST STEP TOWARDS SPECIALTY COFFEES

BOM DIA IS OUR IDEAL ESPRESSO COFFEE BRAND.

ORIGIN	BRASIL Rancho Grande ML
PRODUCER	Flavio Reis
RECOMMENDED FOR	Espresso, Moka, Automatic
VARIETY	ACAIA 97
HARVEST	September - October 2023 - LOT 5/5-2024
ALTITUDE	1000 mslm
TASTING NOTES	Sweet and enveloping, medium body and low acidity, with notes of 70% dark chocolate, toasted almond, black cherry.
PROCESSING	Natural Static Box

We are very proud of this product. We are managing to keep it very consistent over the years.

BOM DIA takes its name from 'good morning' in Brazilian and it is our entry product.

It is the starting coffee, with a taste we like to call "Classic Special" because it combines simplicity with quality.

It is the only coffee that we roast with a MEDIUM roasting profile, thus for us the most developed of them all. This process makes it pleasant even to the most traditional palates. It gives a unique sweetness and creaminess worthy of a true Specialty Coffee, easily appreciated also by a more experienced palate.

Our medium roast is a firm choice for Espresso!

We strongly recommend it to anyone who wants to taste a Specialty Coffee for the first time, whether Espresso or Moka, but also to those who like a fuller-bodied, rounder coffee.

We also suggest trying it with milk.

BOM DIA is our single origin from Brazil. Every year we select new harvests to always offer you fresh, clean and tasty coffee.

Throughout all the year, our BOM DIA will consist of a single coffee from a single Fazenda and a single variety.

INFO ABOUT COFFEE, PRODUCER AND TERRITORY

Fazenda Rancho Grande

Altitude of 970 mslm

ACAIA variety, lot 5th on 5.

Natural process in static dryers with rest in dry cherry.

First arrival in Europe in September 2024.

Arrival at LA SOSTA Roasting in October 2024.

Coffee production at the Rancho Grande Farm began in 1933 and today José Carlos Reis and his son Flavio (Fafa), represent the second and third generation. The farm's mission is to responsibly produce the highest possible quality while respecting the environment and caring for the well-being of its employees, who have board and lodging provided by the farm. At the farm they are very open to change and try new techniques and have invested in different drying systems to improve the quality and profile of the coffees they can produce. They have been working very hard to improve the quality of their coffees and for the Specialty market, working on all aspects of production of their batches: plant growth, hand picking and post harvest treatments. Once the coffees have been mechanically harvested, to speed up the process, they are separated by density according to their level of ripeness. The 'Boia' (ripe cherry) and 'Boian' (slightly over-ripe) are selected to be placed in the static drying containers. These are 1m deep containers with a capacity of 15000 L of cherry volume, which corresponds to about 25-30 bags of green coffee. The containers have ventilated grilles at the bottom to allow air to circulate from the bottom to the top through the coffee, drying it. Initially, cold air is used for 12 hours to slowly help the fermentation process and then the temperature is gradually increased to achieve a drying time of 7 to 10 days. There are two thermometers at different depths to keep the temperature of the coffee below 40°C at all times. They work with dryers that leave the coffee stationary. No movement or rotation takes place. After drying, the coffee is left for approximately 1-2 weeks to rest in the dry cherry before being decorticated. This method produces more fruity flavours and more accurate profiles than the classic Brazilian natural.

THIS IS OUR MOST ACCURATE CHOICE FOR YOU FOR BOM DIA 2024-2025!

BOM DIA Brasil 250g