Nappi Kaffi

Nappi Kaffi

Anoxia - Elisa Bastianello Conilon Carbonic Maceration

Anoxia — Born without oxygen. Conilon makes champagne. Anoxia means a lack of oxygen. That’s exactly how this coffee is made: carbonic maceration, fermentation without oxygen, just like with wine. Nova Venécia, Espírito Santo, Brazil. Elisa Bastianello studied at IFES and brings fresh perspectives to the family business. Her father, Flavio, an agricultural engineer, manages 100 hectares. Her uncle Robson uses a bioreactor for fermentation. Together, they’ve elevated Conilon—Brazil’s underrated Canephora—to specialty status. Nationally recognized. No fairy tales here. Just precision and pride. This isn’t mass-produced Robusta—it’s champagne in a cup. Champagne-like effervescence, fine chocolate, cacao nibs, tropical fruit. Espresso: Elegant, effervescent, chocolatey—a Robusta that surprises. Filter: Tropical fruit and champagne notes come to the fore, clear and vibrant. Origin: Nova Venécia, Espírito Santo, Brazil (200 m above sea level) Processing: Carbonic maceration Species: Canephora, Conilon Vitória variety Producer: Elisa Bastianello, BMP Farmers Transparency is our guiding principle. Freshly roasted by Nappi Kaffi, Rheinau ZH 8462. Delivery throughout Switzerland.