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Aitch Coffee Roasters

Brazil Fazendinha #2 by Emilio Raimundo

Quantity

Palm Sugar. Floral. Grapefruit. Lime. Hazelnut.

Variety Yellow Bourbon
Processing
Fully Washed
Region Mantiqueira de Minas, Conceicao das Pedras
Altitude
1180-1200masl
Roast Level Medium Roast
Quantity 250g

About this coffee :

Emilio and his wife Rosana bought 50 hectares of land in Conceição das Pedras, Sul de Minas, in 2013. They didn’t have a lot of resources, but the farmer who owned the land offered them good terms - they could put their house and cars as a security deposit, and pay off the farm over three years.

The farm was already planted with Sarchimor, and their first harvest was good. They earned enough to make their first payment on the land, and the future looked bright. Alas the following harvest was disastrous, both volumes and quality were way down, and they didn’t earn enough to make the repayment on their loan. They lost their house and cars, and returned all but 16 hectares to the original owner.

Starting from zero, the couple took a bold decision. They tore out the Sarchimor trees and planted Yellow Bourbon. They hoped this variety would take well to their soil, and deliver the quality they needed to earn a decent price for their coffee.

For these lots, Emilio ensures only the ripe cherries are picked, which is an uncommon practice in Brazil. This is one of those special lots. Here Emilio has fermented the cherries for 48 hours in Grainpro bags and then dried them on raised beds.

This coffee has amazing characteristics, a custard-like mouthfeel with palm sugar, grapefruit & some floral hints, finish with some hazelnut aftertaste. This medium roast coffee makes a super sweet espresso. On long black or americano, you'll get the soothing floral blossom of jasmine. We like to brew with on French Press for a medium full bodied morning cuppa.

Brewing Recipe : 

Espresso
Brewing ratio 1 : 1.8
Ground coffee 18g
Espresso output 33g
Brew time 28-33 seconds
Filter
Brewing ratio 1 : 16
Ground coffee 15g
Total water 250ml
Water temperature 95ºc
Brew time 2-3 minutes
Roast Date 11th of October

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