Brazil: Cerrado 17/18, Minas Gerais
Brazil: Cerrado 17/18, Minas Gerais - Dark está agotado y se enviará tan pronto como vuelva a estar disponible.
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Descripción
Descripción
Indulge in the rich, aromatic experience of our Brazil Minas Gerais coffee, sourced from the Cerrado region, renowned for its exceptional coffee-growing conditions. Nestled in the heart of Minas Gerais, this single-origin coffee is cultivated by over 4,500 dedicated growers across 175,000 hectares of fertile "Terra Roxa" or "Red Earth."
Origin Story: The Cerrado region emerged as a coffee powerhouse in the 1980s, following a devastating frost in the Parana region. Today, it stands as a testament to resilience and quality, producing 5.5 to 6 million bags of coffee annually, thanks to its rich soil, consistent rainfall, and ideal climate.
Cupping Notes:
- Light Roast: Enjoy a bright and lively cup with subtle hints of walnut and a crisp acidity, offering a refreshing and clean finish.
- Medium Roast: This roast brings out the balance of dark chocolate and brown sugar notes, providing a smooth and well-rounded cup with medium body.
- Dark Roast: Revel in the deep and robust flavors with pronounced dark chocolate and nutty undertones, creating a rich and satisfying brew with low acidity.
Why Choose This Coffee:
- Sustainability: Sourced from a region committed to sustainable farming practices.
- Unique Flavor: A distinct taste that reflects the rich heritage and terroir of Minas Gerais.
- Versatile Use: Suitable for various brewing methods, from espresso to French press.
Specifications
Specifications
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Espresso
Espresso requires the finest grind, almost like powdered sugar. This method uses high pressure to force hot water through the finely ground coffee, resulting in a concentrated shot of coffee.
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Single Use Pod
A medium grind is needed for this method. The coffee is brewed by dripping hot water over the grounds, contained in a Single Use Pod.
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Drip Coffee
This method requires a medium grind, similar in texture to sea salt. The coffee is brewed by dripping hot water over the grounds, which are contained in a filter.
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Pour Over
Pour over, like V60 or Chemex, calls for a medium-coarse grind. This method involves pouring hot water over coffee grounds in a filter and letting the coffee drip into a vessel below.
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French Press
A coarse grind is best for French Press. This brewing method involves steeping coffee grounds in hot water for several minutes before pressing down a plunger to separate the grounds from the brewed coffee.
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Cold Brew
Cold brew requires the coarsest grind, similar to breadcrumbs. It involves steeping coffee grounds in cold water for an extended period, usually 12 hours or more, to produce a smooth, rich coffee concentrate.
Roast Levels
