Brazil Gisele

Origin

• 🇧🇷 Brazil· Minas Gerais

Tasting notes

Character

• Bright
  30
• Clean
  20
• Funky
  20

Roasted to order in Kuala Lumpur and shipped within 1 week of your roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months.. 100% specialty arabica. Brazil Gisele is at its peak 2 to 3 weeks after roasting. A JuicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. Brazil Single OriginSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. Built for Filter Brazil Gisele is a single-origin coffee from Mata de Minas, grown and processed by producer Gisele Almeida on her family farm, Sitio Almeida. This pulped naturalHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. Yellow CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. is roasted light for filter, giving a soft, juicy mouthfeelBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. and bright tropical fruit. It is made for pour-over drinkers who love sweet, easy-drinking cups. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Pineapple · Custard Apple · Yellow Jelly Juicy and round with gentle acidity, a syrupy body and a clean, sweet finish. Coffee Details Origin Brazil Region Mata de Minas Farm Sitio Almeida Producer Gisele Almeida VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. Yellow Catuai Processing Pulped Natural Altitude 600 masl Roast Level Light — Filter Tasting Notes Pineapple, Custard Apple, Yellow Jelly About This Coffee From a young age, Gisele Almeida helped maintain her family’s farm in Mata de Minas, in the hills of Minas Gerais, Brazil. After marrying in 2004, Gisele and her brother-in-law planted thousands of coffee trees — work that eventually let her buy a piece of land of her own and plant the trees that support her family today. Gisele continues to take courses to sharpen the handling and quality of her coffee, building a better life for her children while delivering a cleaner cup that respects the land around her. This lot is her Yellow Catuai, processed pulped natural to draw out its ripe, juicy sweetness. How to Brew Brazil Gisele Filter Brewing ratio 1 : 17 Ground coffee 16g Total water 260ml Water temperature 93°C Brew time 3 minutes Espresso Brewing ratio 1 : 2.3 Ground coffee 19g Espresso output 45g Brew time 25–35 seconds Dial it in to taste: if the cup is sharp or thin, grind a touch finer; if it turns bitter or muddy, grind coarser. How Much Coffee Is in a Bag? A 250g bag brews about 16 filter cups at 16g per cup, and a 1kg bag makes around 62