Brazil - Fazenda Bom Sucesso Red Catuai Natural

Location: Carmo de Cachoeira
Farm: Fazenda Bom Sucesso
Producer: Maria Lucia Noronha
 Varietal: Red Catuai
Growing Altitude: 980+ m.a.s.l
Processing Method: Natural
Harvest: September 2021
Product: Filter / Espresso
Flavour Notes: Maple Syrup, Ripe Forest Fruits, Milk chocolate, Berry, Stonefruit, Condensed Milk, Creamy Nougat, Oolong Tea 
 

 

Filter Brewing advice: 

We are brewing this filter coffee in the coffee bar with an AeroPress. Use a 1:14,8 brew ratio using an AeroPress in the Inverted method, aiming for a TDS of 1,35% or slightly higher for a clean, transparent taste and water hardness around 45ppm as this should highlight the juicy, bright qualities of the coffee

When brewing this coffee, we recommend a dose of 13,5g of coffee, a 200g of brewing water and a total brew time of 5,30. We recommend a grind size of 7,0.

We begin the brew by pouring 200g of brew water, heated to 99C, in the first 10 seconds of the brew. From 10s-20s, agitate the brew by stirring in a circular motion, ensuring that no clumping occurs within the chamber of the AeroPress. Secure the cap to your AeroPress and purge out excess air, let coffee steep till 4,00.

At 4,00, flip the AeroPress onto a server. Hold the AeroPress and server, give it a gentle swirl for 3 times. Let coffee settle down until 4,30. After which you may begin to apply a consistent pressure at a careful and consistent rate, aiming to completely press all remaining liquid from the chamber within 60s, leaving you with a total brew time for 5,30 and a volume of 150g

You can see below an example of the pouring structure:

1. 0,00 - 0,20

Add 200g of hot water to the coffee in a single pour (NB: finish pour in 8s-10s). Use the AeroPress stirrer, stir 20 times in a N-S motion in 10s (firm and steady)

 2. 0,20 - 4,00

Secure cap on AeroPress chamber, press down gently to remove excess air. Let coffee steep

 3. 4,00 - 4,30

Flip the AeroPress onto a server. Hold the AeroPress and server, give it a gentle swirl for 3 times. 

 4. 4,30 - 5,30

Press slow and firm

 

Total brew time: 5,30s

 

All grind settings reference a Ditting Sweet Lab 804. Please adjust your grind settings as necessary and use the recommended brew time as a reference.

 

Espresso Brewing advice:

For this coffee, the optimal dose would be 16,0g. Using a 1:3,0 ratio, we generally aim for an extraction yield of 22,8% and a target TDS of 7,4%. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is between 21 - 23 seconds brewing this coffee.

 

Milk Espresso Brewing Advice:

For this coffee, we recommend a cup size of 6oz with steamed milk at 58C temperature. The optimal dose would be 16,0g. Using a 1:3,0 ratio, we generally aim for a coffee intensity strength of 2,08%. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is between 21 - 23 seconds brewing this coffee.