Description
Brazil – Finca Macaubas – Natural Process
Tasting Notes: Milk Chocolate, Toffee, Glace Cherries
Producer: DBarbosa
Elevation:1100m
Varietal: Red Catuai
Roast Degree: Medium
We’ve been bringing over coffee from our friends at Dbarbosa for a long time now and its amazing to see over that time how the family have moved into the top 10 coffees in Brazil. Last year they were awarded the CUP OF EXCELLENCE – the best of the best,
We visited late last year, it’s a very long drive from Sao Paulo (very!) and on arrival much drinking ensued! Danilo set up the business which is now run between him and his sons and they have their beautiful ‘waterfall’ farm with three principal growing areas in the Minas Gerais area (General Mines). A small loyal workforce bring in the harvest each year and they have an incredible crop, really indicative of the area and we have tasted and shipped the finest lots. We highly recommend this coffee, if you are looking for a great specialty Brazilian at AN INCREDIBLE PRICE then this is the one.
Learn more about the producers HERE!
HOW TO BREW
Espresso
Dose: 17g
Yield: 48g
Time: 24-26 seconds
Cafetiere
Coffee: 30g
Water: 500g
Time: 8 minutes
Add your coffee to the cafetiere – Pour Over 500g of boiling water – Wait 4 minutes – Stir the crust on top so the grounds sink to the bottom & scrape off the crema (foam) from the top – Wait 4 minutes – Place your plunger so it is level with the water (do not plunge) and pour.
Pour OverÂ
Coffee: 18g
Water: 360g
Time: 3 minutes
Put your coffee in your brewer of choice – Pour over 30g of water for a bloom – Wait 30 seconds – Over 1 minute pour 470g of water – Wait for the water to drip through – Enjoy!
