Brazil

Origin

• 🇧🇷 Brazil

Tasting notes

Character

• Comforting
  20
• Funky
  20

HAVE YOU EVER TASTED HEAVEN? WELL, YOU’RE ABOUT TO! This divine coffee is another tangible proof that Brazilian farms are producing very good quality lots, despite climatic changes. 82 QGrading points - green coffeeGreen coffeeUnroasted coffee seeds as they are traded and shipped. Roasters buy green and roast locally; 'green buying' is the sourcing side of the craft. evaluation by 3 QGraders, certified through Coffee Quality Institute . Sert ão’s aromatic profile is sweet and clean, with medium acidityAcidityThe 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.. Prepare to be dazzled from the first sip: rich in creaminess, with hints of chocolate, caramel & hazelnuts. Yummy! Tasting is believing! THE FARM Farm: Fortaleza Pamela Region: Mantiqueria de Minas Altitude: 1000m 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.: Red CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. Processing: 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. The history of this Fortaleza Pamela is closely tied to the first steps of coffee growing in the Mantiqueria de Minas region. The farm is located at 1.000m in the Mantiqueria de Minas region. Having an annual temperature of 18ºC, frosts are common in the region during winter. To protect the health of the trees and provide a more uniform ripening, as well as protection against fungi infections, crops are planted on the top of hillsides with slopes of up to 50%. All these steps are important measures that help achieve better final quality of the beans. HOME BARISTA TIPS & TRICKS Espresso Use 1 part coffee for 2 parts water. Brewzeus’ recipe: 18g coffee with 36ml water and an extraction time of aprox. 25 sec (give or take 3 sec). Filter 10g coffee with 160ml water. No scale, no problem – if using a large cup, measure 4 teaspoons of coffee; for a medium cup, 3 teaspoons will do just fine. Heat the water up to 90°C. Or simply bring the water to boil, remove it from the heat and let it cool down for a couple of minutes before pouring it over . Ideally, the coffee should stay in contact with the water for 2 to 4 min, depending on the filter method. BARISTA TIP: Grind the beans no sooner than just before brewing your coffee. For espresso, a fine grinding is perfect, while filter methods require a medium grinding. Ah, it’s worth the worship ! Start brewing following the delicio