| TASTE |
Raisin, Dark Chocolate, Pecan
|
| ORIGIN |
Brazil |
| FARMER |
Fabio Junho da Silva
|
| VARIETAL |
Yellow Catuai |
| PROCESS |
Natural |
| ALTITUDE |
1250 masl |
Fabio Junho da Silva began his career as a coffee producer when his father gave him 800 coffee trees to manage. He worked diligently on his small plot, and over time his father gave him more land to cultivate. Today, Fabio maintains coffee trees on his father’s property as well as owning his own ten hectares of land, growing six hectares of coffee across sixteen total hectares.
Fabio works alongside his father, Paulo Nelci, and his brother, Marcelo Edmar, during the harvest as the three support each other across all of the family’s properties. Fabio is passionate about coffee cultivation, and it shows in the care that he puts into his work.
This lot of Yellow Catuai coffee underwent Natural processing. Catuai was made by the Instituto Agronomico (IAC) of Sao Paulo State in Campinas, Brazil by crossing Mundo Novo and Caturra varieties. Catuai coffees are cultivated widely across Brazil, and are known for their high productivity potential.
| Our espresso recipe for this coffee |
|
| DRY DOSE |
18 grams |
| WET DOSE |
38 - 40 grams |
| TEMP |
93 °C |
| PRESSURE |
9 bar |
| TIME |
30 seconds |
| Our filter recipe for this coffee |
| BREW METHOD |
Aeropress |
| COFFEE |
15 grams |
| WATER |
220 ml – 94°C |
| GRIND |
Medium / Fine Grind |
| TIME |
Pour all the water in quickly
Stir a few times
at 1:00 stir again and push for
30 seconds
1:30 min Total brew time
|
We would recommend this as a starting point. Remember to wet the paper lots before brewing.
