Espresso Apas

An Espresso for Every Day

With Apas, Brazil's nutty, chocolatey charmer, you can bring a timeless classic into your home. This creamy 100 % Arabica all-rounder tastes of roasted hazelnuts and milk chocolate, which literally melt on your tongue with every sip. It is strong, velvety and low in acidity – a perfect espresso for every day.

Tips for Preparation

We recommend Apas especially for espresso machines, stovetop coffee makers or AeroPress. Do you prefer to drink your coffee with milk (or milk alternatives) or a little sugar? Then you should definitely try Apas. Whether as an espresso or cappuccino, this Brazilian natural coffee unfolds its characteristic nutty, chocolatey flavour in every preparation.

Long-standing Partnership on Equal Terms

We source Apas, a single origin coffee, through our partnership with the cooperative of the same name in Brazil – traded directly and on equal terms. Our partnership began back in 2018, on a trip through Brazil. Since then, we have developed a close relationship, especially with the two farmers Alessandro and Ademilson, who cultivate their coffee cherries with great passion and care. Today, the APAS cooperative has 71 farmers and has become an integral part of our long-term trade relations. As a single origin, Apas reflects the special growing conditions of the Brazilian region: grown at an altitude of 1,150 metres and naturally processed, it has a particularly intense chocolate flavour.

Natural, Sustainable Cultivation in Brazil's Highlands

The APAS cooperative is located in the state of Minas Gerais in southeastern Brazil. This region produces a large proportion of Brazil's coffee, as the high altitudes and microclimate provide optimal conditions for coffee cultivation. The passionate farmers of the APAS cooperative attach great importance to natural, sustainable cultivation and careful processing of the cherries. Immediately after harvesting, the fully ripe, deep red coffee cherries are pre-sorted in a water bath – the lighter, unripe fruits float to the surface and are removed. The selected cherries are then dried in the sun on so-called drying beds for around three weeks. To ensure a consistently sweet and clear flavour profile, they are regularly turned by hand and defective fruits are carefully sorted out.

In contrast to the washed process, the coffee cherry is only rinsed after drying – this gives the green coffee a more intense flavour.