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Country: BrazilRegion: High CerradoState: Minas GeraisFarmer: Ismael AndradeImporter: Minas HillAltitude: 1100 maslVariety: Yellow IcatuProcess: Natural (Anaerobic Cyro Fermentation)
Flavour Profile: Pink Grapefruit, Sugarcane, Kombucha
IN THE CUP
This coffee is sparkling like citrusy kombucha. You can taste pink grapefruit and sugarcane kind of sweetness. This is a perfect coffee to start this new season.
STORY BEHIND THE CUP
The Andrade family started growing coffee in 1901 with the acquisition of Capim Branco Farm by Ismael's grandparent, Aprigio Furtado. Located at Cerrado Mineiro region, Sao Silvestre farm uses mechanical and selective harvest, applies traditional methods of processing but also innovates in new processes like natural fermentation, African beds and honey process.
To produce this microlot, coffee cherries were harvested using a high technology machine. They were then separated using an electronic selection machine to make sure only ripe cherries remain. Next stage was to place ripe cherries in a low temperature and controlled environment. Coffee was then put on raised beds to slowly dry.
Hario V60 2 CupDose: 16g coffee | 240g Water at 90°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 225g at 1 minute 45 seconds, then swirl once the pour is done. Enjoy your brew!