Brazil Ze Claudio

Origin

• 🇧🇷 Brazil

Tasting notes

Character

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

Ships within 1 week after 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, roasted fresh in Kuala Lumpur. These beans hit 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. 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. Brazil Ze Claudio is a single origin coffee from the Ze Claudio farm in Brazil, grown by producer Jose Claudio and processed as an anaerobic natural. Expect chocolate cookie, nutmeg and cherry in a sweet, low-acidity cup. Ideal for home brewers who love an easy-drinking, dessert-like coffee on filter or espresso. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Chocolate Cookie · Nutmeg · Cherry Rounded and sweet with soft, low acidity, a 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. and a clean cherry finish that lingers. Coffee Details Origin Brazil Farm Ze Claudio Producer Jose Claudio 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. CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. 144 Processing Anaerobic Natural Altitude 750 masl Roast Level Light / Filter Tasting Notes Chocolate Cookie, Nutmeg, Cherry About This Coffee Jose Claudio has an unlikely coffee story. He left his hometown of Inpahim at 18 with a plan to work in Sao Paulo and then Portugal, save what he could, and one day return home to build a farm of his own. He made it real in the late 2000s, coming back to Brazil and buying his first three-hectare plot. At first Jose only grew vegetables. Coffee was barely planted in the area at the time and the region's low altitude meant it was usually written off. That changed when he met agronomist Inacio Soares at a farming summit. The two talked through what it would take to grow genuinely good coffee at low elevation, and they have worked closely ever since. This anaerobic natural Catuai 144 is the result of that long partnership, picked and fermented for a deep, sweet, dessert-like cup. How to Brew Brazil Ze Claudio 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 If your cup tastes thin or sharp, grind a little finer to build sweetness and body; if it turns b