da Matteo – Winner of the 2014 Nordic Roaster Competition!

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Marciel Santacruz

Origin: Nariño, Columbia
Producer: Marciel Satacruz
Cultivar: Caturra
Altitude: 2200 masl
Harvest: August 2014
Process: Hand picked, manually pulped, washed, dried on patios for 15 days, moved several times per day.
The cup: Fresh, fruity, creamy.

This is a lot of coffee from Marciel Satacruz we simply couldn’t resist purchasing. We loved it so much, we purchased the entire lot of 800kg, making da Matteo the only roaster in the world with this fantastic coffee. The coffee grows at a uniquely high altitude of 2200 masl which contributes to the elegant taste.   The coffee is very complex, sweet and has great fruity acidity. One of the better coffees in a long time.

Fazenda Sao Judas

Origin: Chapada Diamantina, Brasil
Producer: Antonio Rigno de Oliveira
Cultivar: Catuai
Altitude: 1250 masl
Harvest: September 2014
Process: Hand picked, pulped natural, then dried on patios. The coffee is spread in layers of 4 cm and moved several times per day.
The cup: Fruity, taste of nuts and full body.

Fazenda Sao Judas Tadeu belongs to Mr. Antonio Rigno, who has been producing coffee for more than 25 years – and it shows. This coffee has everything you could wish from a Brasilian coffee. The region, Chapada Diamantina, is very privileged and distinct, with a climate well suited for coffee growing. Coffee quality is additionally improved by educating the workers on treating the plants and planting trees in the surrounding area, which also provide jobs for the local families.

Espresso

Modern Espresso

Origin: Nariño, Columbia
Producer: Marciel Satacruz
Cultivar: Caturra
Altitude: 2200 masl
Harvest: August 2014
Process: Hand picked, manually pulped, washed, dried on patios for 15 days, moved several times per day.
The cup: Fresh, fruity and tones of milk chocolate.

This is a lot of coffee from Marciel Satacruz we simply couldn’t resist purchasing. We loved it so much, we purchased the entire lot of 800kg, making da Matteo the only roaster in the world with this fantastic coffee. The coffee grows at a uniquely high altitude of 2200 masl which contributes to the elegant taste.   The coffee is very complex, sweet and has great fruity acidity. One of the better coffees in a long time.

Klassisk Espresso

Origin: Fazenda Sertaohino, Brasil (70%)
Cultivar: Yellow burbon
Altitude: 1200 masl
Process: Natural

Origin: San Francisco, El Salvador (30%)
Cultivar: Bourbon
Altitude: 1450 masl
Process: Washed

The Cup: large body, spices and notes of dark chocolate

Our version of a classic espresso built on tradition, with our own personal twist. This is achieved by choosing a high quality bean, roasting based on what’s in season and roasting the beans gently. The result is rich, spicy espresso with tones of dark chocolate. Matteo’s variation of a classic.

 

We want more people to drink good coffee. We try to accomplish this through handicraft, openness and participaton. In this way, we are building a good coffee culture.

We are a speciality coffee roastery locally based in a cultural environment, in the heart of Gothenburg. We have an open production area where everyone is invited to observe the process behind the coffee. We buy our coffee from producers who care not only about the quality of the coffee, but also about the farm itself and their employees. When the coffee is delivered to our roastery, we roast it in our environmentally friendly roaster, where we have the best opportunities to do it justice. All for a better coffee culture.

We are located on Magasinsgatan 17A in Gothenburg, Sweden. Please stop by to feel the coffee sacks, talk about coffee and see how the production works!

– da Matteo