TECHNICAL DETAILS
Origin: Brazil, Cerrado - Araxa. Exactly here.
Process: Natural
Altitude: 1,195 meters above sea level
Varietal: Arara
Producer: Rogerio Campos
Harvest: 2024
Tasting notes: Yellow stone fruit, chocolate and butter.
WHY WE LIKE IT
This coffee is a perfect representative of the classic profile of this region of Brazil: it is enzymatic and fruity, with a chocolate base and a background of yellow stone fruits. It is lactic and sweet, with notes of butter. It is rounded, with a medium body and medium/low acidity. It is perfect both with milk and on its own.
RECIPE
For espresso:
It uses 17 grams of dry coffee to extract 43 grams of total beverage in a cup in a time of 25 to 27 seconds.
| VARIABLES TO TAKE INTO ACCOUNT: | |
| Rest : 2 weeks (15-20 days) | |
| Temperature : 92.5ºC | |
| LaMarzocco Classic Line | |
| Mill : Mahlkonig E68S | |
| Scoops : VST 17g | |
| Water : Pentair Everpure 70ppm | |
| Pressure : 7 bars |
HISTORY
The Cerrado Mineiro Region is a world-renowned, high-quality coffee producing region, the first "Denomination of Origin" in Brazil, located in the northwest of the state of Minas Gerais.
Having well-defined seasons, a hot and humid summer and a pleasantly dry winter, is a strong characteristic of the region. Coffee plantations are grown in areas with altitudes varying between 800 and 1,300 metres, resulting in high-quality coffees with a unique identity.
The coffees are "Origin and Quality Guaranteed" by the Regulatory Council of the Cerrado Mineiro Region - DO
VARIETY AND PROCESS
This batch was processed using the natural method. Initial drying took place in the concrete patio. Drying continued on African beds until the coffee reached the ideal humidity.
