€14,00 EUR
Unit price
€56,00 EUR/kg
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Espresso Blend with Carbonic Maceration – Brazil Blend & Golden Papayo, 240 h
An espresso blend that gets its depth from fermentation, not from a dark roast. The Colombian component is our Golden Papayo: 240 hours of carbonic maceration, ten days in sealed containers. Dark chocolate, cocoa nibs and a subtle vanilla sweetness, dense and creamy. In a cappuccino or flat white, the structure remains clearly noticeable.
Region
Brazil & Colombia (Quindío)
Components
Brazil Blend & Golden Papayo (Papayo variety)
Processing
Natural (Brazil) & Carbonic Maceration 240 h (Golden Papayo)
Roast Profile
Espresso Roast
Flavor Profile
Dark chocolate, cocoa nibs, vanilla
Preparation
Espresso roast. Portafilter machine or automatic coffee machine. Particularly good in a portafilter machine, where the chocolate notes are most prominent.
→ Recipe for your grinder & method
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Choco Bomb in a bundle
Processing
Carbonic Maceration – 240 hours (Golden Papayo)
For the Golden Papayo, only ripe cherries are used, floated in water and sorted. They then spend ten days (240 hours) in sealed containers, without oxygen and without water, and are moved twice a day. Afterwards they dry slowly on drying beds. This long, controlled fermentation creates the chocolate and cocoa notes that carry the depth in Choco Bomb.
About this Coffee
Choco Bomb is an espresso blend of Brazilian beans and Colombian Golden Papayo. The name says it all: dark chocolate, cocoa nibs, vanilla, a creamy texture and a depth that lingers. The base is the Brazil Blend from Cerrado Mogiana, a stable foundation with low acidity and a full body. The Golden Papayo adds structure and the cocoa depth that sets this blend apart from an ordinary chocolate espresso.
The Golden Papayo comes from Finca La Isabela in Montenegro, Quindío, one of the farms of El Samán Coffee Farms run by the Zuluaga family. Jaime Zuluaga developed the 240-hour protocol there; today his son Juan Camilo runs the farm and the processes. Papayo is a rare variety grown only sporadically in Colombia. We also offer the Golden Papayo on its own as a filter coffee. In Choco Bomb, roasted for espresso and built on the Brazil Blend, it shows its chocolatey side. In milk drinks: full structure, no bitterness. Roasted in Berlin.
Frequently Asked Questions
What is carbonic maceration in coffee?
In carbonic maceration, whole coffee cherries ferment in sealed containers without oxygen. This makes fermentation slower and more controlled. For the Golden Papayo in Choco Bomb it lasts 240 hours, that is ten days. It creates sugar and aroma compounds that give the coffee its chocolatey density without needing a dark roast.
What does Choco Bomb taste like?
Dark chocolate and cocoa nibs upfront, with a subtle vanilla sweetness and a creamy texture. The Brazilian component brings full body and low acidity, the Golden Papayo adds structure and cocoa notes. In a cappuccino or flat white, the chocolate note stays clear without turning bitter.
Has the Choco Bomb recipe changed?
Yes. The Colombian component used to be a Pacamara with 200 hours of carbonic maceration. That lot has run out and is replaced by the Golden Papayo from the Zuluaga family. The principle stays the same: Brazil Blend as the base for body and low acidity, plus a Colombian coffee with carbonic maceration for depth. At 240 hours, the fermentation is even a little longer.
Does Choco Bomb also work in automatic coffee machines or Moka pots?
Choco Bomb unfolds best in a portafilter machine, where the chocolate note comes out most strongly. It also works well in an automatic coffee machine: thanks to its forgiving profile, it is a safe choice for most home automatic machines. In a Moka pot it makes an intense, chocolatey coffee with a little more body than in a portafilter. Grind a bit coarser than for an espresso machine and never tamp.
