Brazil Luiz Paulo

Origin

• 🇧🇷 Brazil

Tasting notes

Character

• Experimental
  50
• Funky
  40
• Bright
  30
• Clean
  20

Ships 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.. These beans are at their 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. anaerobic naturalAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. 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. from Brazil Brazil Luiz Paulo is a single origin coffee grown by Luiz Paulo de Souza Faria at Sitio Souza in Brazil. The CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. cherries undergo a long anaerobic natural fermentation, giving a sweet, fruit-forward filter cup. It is for home brewers who love dark chocolate, almond and bright cherry. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Dark Chocolate · Almond · Cherry A rounded, syrupy bodyBodyThe 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. with gentle acidity and a clean, cocoa-rich finish that lingers like dark chocolate and ripe cherry. Coffee Details Origin Brazil Farm Sitio Souza Producer Luiz Paulo de Souza Faria 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. Catuai Processing Anaerobic Natural Altitude 900 masl Roast Level Light (Filter) Tasting Notes Dark Chocolate, Almond, Cherry About This Coffee Luiz Paulo has been around coffee his whole life, growing up on his father's farm, Sitio Souza, a large property planted with Catuai. He belongs to a new generation of Brazilian growers taking over from their parents and pushing for better quality through sustainable farming and careful processing and drying. This lot was fermented and dried following the protocol developed with agronomist Inacio Soares. The cherries are picked fully ripe by hand, then sealed in blue tanks for a long fermentation of roughly 10 to 12 days before Luiz moves the coffee onto shaded drying tables for around 22 days. That slow, patient process is what builds the deep sweetness and cherry fruit you taste in the cup. How to Brew Brazil Luiz Paulo Espresso Ratio 1 : 2.3 Ground coffee 19g Espresso output 45g Brew time 25–35 seconds Filter Ratio 1 : 17 Ground coffee 16g Total water 260ml Water temperature 93°C Brew time 3 minutes Tasting too sharp or sour? Grind a touch finer or nudge the water hotter. If it turns bitter or hollow, grind coarser and pull back slightly. How Much Coffee Is in a Bag? Brewed as filter at about 15g per cup, a 250g bag makes around 16 cups