IN THE CUP
This is Silvio’s first harvest from his farm, Fazenda Cerca de Pedra, Sao Benedito, which is located in Piatã, a privileged coffee growing region in Bahia’s Chapada Diamantina region.
Piatã is a very unique and distinct coffee growing region in Brazil. Coffee grows at elevations of up to 1,400 meters above sea level, which is very high for Brazil. In winter, the temperature ranges from 2°C to 18°C, and these factors, combined with the area’s rich soil and growing conditions, present favourable conditions for the production of high-quality coffee with a cup profile that boasts honeycomb, date and pecan.
STORY BEHIND THE CUP
Silvio has a deep understanding of Brazilian coffee and has played a pivotal role in shaping specialty coffee both in Brazil as well as globally. Silvio is one of the founders of the Cup of Excellence program, and has served as a Head Judge for over 30 Cup of Excellence competitions, and travels the globe to lead coffee lectures and cupping training. He has served as President of the BSCA, and has worked for a multitude of coffee companies and producers supporting them with everything from coffee processing and quality control to all stages of post-harvest processing.
BREW GUIDE
Hario V60 2 Cup
Dose: 17g coffee | 240g Water at 92°C
Step 1 (0 minute)
Start your timer before pre-wetting your ground coffee. Pre-wet (Bloom) with 25g of hot water and wait for 45 seconds.
Step 2 (45 seconds)
Gently pour 100g of hot water in a circular motion. Let the coffee steep for 60 seconds.
Step 3 (1 minute 45 seconds)
Pour to 240g at 1 minute 45 seconds, then swirl once the pour is done. Enjoy your brew!
