SPECIALTY COFFEES

by BORAM UM

Producer, roaster, barista and Q-grader, Boram is one of the founding partners of Um Coffee Co., an awarded Coffee house in São Paulo. He graduated from Boston University in 2013, and has been involved with the special coffees´ market for over six years. Boram is the 2020 Brazilian champion of barismo. Now, he is the mind behind the creations and flavours you can enjoy on your afternoon break, in downtown São Paulo.

.

Nature in harmony with the taste

The time has come to discover one of the richest places in life and flavors in the world.

Amazon arrives at the Priceless™ space with all its abundance and enchantment. Rich in traditions, imagination, customs and ingredients. With each new look, an updated Amazon reveals itself.Discover the flavors of jambu as you never imagined. Here, its flower takes on new meanings in original and unexpected drinks, each one with characteristics ranging from the strongest to the mildest, from the most citric to the most refreshing. Find it out.

"It was an incredible experience to be able to explore the countless possibilities of such a Brazilian ingredient, such as the jambu flower. Quite a challenge that resulted in delicious combinations."
Alê D’Agostino

Living the Brazilian Amazon in every way is priceless.

 Tucupi ou tiku’pír (in tupi): fermented aromatic sauce extracted from wild yellow manioc, seasoned with herbs typical of the Amazon region. 

Jambu ou iambú (in tupi): also known as Pará watercress: tropical aromatic herb with stimulant and analgesic properties. 

Marajó cheese: artisanal buffalo milk cheese with soft texture and mild flavor. Its name is originated from Marajó Island – the largest fluvio-maritime island in the world – located in the state of Pará. 

Arapaima or Pirarucu: typical fish of the Amazon basin, the largest scale fluvial fish, reaching 2.6 meters and 160 kilos. When salted it is known as Brazilian cod. 

Acai berry or ywa-saí (in Tupi): palm tree from the Amazon region with small purple fruits and thick juice. 

Baniwa pepper: Mixture of roasted peppers and pounded with salt. Produced by women, Baniwa, is part of the Traditional Agricultural System of Rio Negro, already recognized as cultural heritage of Brazil 

Uarini: Flour also known as “ovinha”, its shape is oval and resembles fish eggs. 

Cumaru ou kumba’ru (no tupi): tree of oilseeds and aromatic seeds known as fava-tonka. 

Sweet cassava: a variety of cassava, of the sweet type. 

Butter bean: Originated from the lower Amazon, these small, smooth beans are very tasty and buttery. 

Tucuman (in tupi): natural palm fruit from the Amazon with fibrous pulp and rich in omega-3. It has a salty and buttery taste. 

Pichury bean or pixurín (in Tupi): Native Amazonian tree of aromatic oilseeds known as Amazonian nutmeg. 

Cupuassu or kupu-uausu (in Tupi): typical fruit of the Amazon region of the cocoa family. 

Water lily: aquatic plant, symbol of the Amazon, of circular shape that can reach up to 2 meters in diameter. Its flower, stem and seeds can be used in cookery. 

Name inspired by the mixture of Abaporu, one of the classics of our art, the connection between man and the earth and the lightness of Juruviara, a small bird with a sweet song that sets the pace in the city of São Paulo.

Along with all this, a mixture of flavors, sounds and colors in every way.

bal.ance [masculine noun] [s.m]
by Alê D’Agostino

Mixology is the art of studying and combining ingredients to create unique drinks.

And, more than that, it's the wisdom to find the perfect balance between creativity, the classics and unusual elements. Don't expect the most colorful cocktail or the most exotic glass. Expect Alê D'Agostino's care in the details, in the mixes, in the perfect balance.

A true art that you appreciate in the flavor and in the memories of the moments that accompany each creation.