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Country: BrazilRegion: Chapada DiamantinaTown: PiataFarmers: Pedro & Delzute SantanaAltitude: 1360 maslVariety: Red and Yellow CatuaiProcess: Pulped Natural
Flavour Profile: Hazelnut, 30% Cocoa, Cinnamon
IN THE CUP
This coffee has a slightly different characteristics to a typical Brazillian. It has a great texture and clarity rather than a bold and complex. You can still taste nuttiness and cocoa driven flavour in the cup, but it's very well structured making it so delicious for both filter and espresso. The hint of cinnamon really completes your daily brew this winter.
STORY BEHIND THE CUP
Cafundo is a very small coffee farm located in Chapada Diamantina region, in Piata, Brazil. It translates to Diamond Plateau in Portugese. The land was acquired Mr. Pedro Santana in 1989 who decided to invest in coffee cultivation. He called his farm cafundo which translates very far away. Today the region is famous for its specialty coffee.
Hario V60 2 CupDose: 16g coffee | 240g Water at 93°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!