Single-origin robusta coffee grown in volcanic island soil, roasted dark and brewed strong in a traditional cloth filter, served black with raw sugar.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: small ceramic cup
Accompaniments: raw sugar, banana pao
Instructions
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1
Boil fresh water.
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2
Place ground coffee in a cloth filter (or add directly to a small pot).
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3
Pour boiling water slowly over the grounds.
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4
Allow to drip through (or steep 4 min and strain).
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5
Serve immediately in small cups with raw sugar on the side.
Did You Know?
Sao Tome was once the world's largest cocoa producer, but its coffee — grown in the shade of cacao trees — is considered equally exceptional by specialty coffee experts.
Chef's Notes
Equipment Tips
- cloth coffee filter or small pot
- cups
- kettle
Accompaniments
raw sugar, banana pao
The Story Behind Café de São Tomé
Coffee cultivation came to Sao Tome in the 19th century, joining cacao as a major plantation crop. The volcanic soil and tropical climate created ideal growing conditions for robusta beans with distinctive earthy, chocolatey notes. Today, small-scale farmers continue the tradition, and Sao Tomean coffee is experiencing a revival among specialty coffee enthusiasts who value its unique terroir.
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