Kahiwa Espresso Sorocabana—SO SMOOTH!

Just a quick one:

As I happened to be in the neighborhood, I decided to have a double espresso at Kahvila Kariranta, the beautiful, well known cafe in the Lahti harbor.

Last time I visited, their espressos were made from Paulig beans. This time, however, they had many different coffees from one of my favorite companies, the local Kahiwa Coffee Roasters.

Apparently the Kahiwa coffee artisans are very good at describing their flavor profiles: Espresso Sorocabana (honey processed Bourbon and Catuai) was exactly what they promised on the label: nutty, caramelly, and brownie-like. I also detected a hint of the same tobaccoey quality that I enjoyed in their Fazenda California. But the main thing was this: Espresso Sorocabana was SO smooth I almost couldn’t believe it. Excellent!

If you happen to be in Lahti, do yourself a favor and visit Kahvila Kariranta, and try it yourself!

2 kommenttia artikkeliin ”Kahiwa Espresso Sorocabana—SO SMOOTH!

  1. alottalatakia sanoo:

    Great review.., Ok.., ”Another” great review, to make justice to you Harri! Indeed the production of coffee in the Sorocabana region in Brazil are now undergoing a major revolution focusing on the beans quality and the methods of plantation, fermentation and roasting. Three regions in São Paulo state concentrate the production of gourmet coffee. The region of Caconde and Espírito Santo do Pinhal, 10% of the coffee plantations are of yellow bourbon, an arabica variety. Franca, in Alta Mogiana, produces coffees with a striking aroma, medium acidity and creamy and velvety body. At least 15 counties cultivate arabica.

    In the region of São João da Boa Vista, in the Mid Mogiana region, there are 16 municipalities dedicated to coffee production, among them Espírito Santo do Pinhal. Its hills provide the perfect soil and climate for the growth and maturation of coffee beans. Because mechanization is limited due to the steep terrain, many coffee growers have opted to harvest special grains by hand. The region of Ourinhos, where Piraju is located, has the the greater relative humidity of the air of all three regions. Therefore, to avoid the fermentation, the beans must be peeled during harvest. This process, provides the brewing of a more delicate and sweet cuppa.


    • Harri Huovinen sanoo:

      Thank you for the follow and the informative comments! That’s really interesting to know. I’d love to be able to make the trip there some day and see it all myself! 🙂 Cheers!



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