Brazil: Cerrado 17/18, Minas Gerais
Brazil: Cerrado 17/18, Minas Gerais - Dark is backordered and will ship as soon as it is back in stock.
Price Is Per Ounce
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Description
Description
Cerrado is a region in the state of Minas Gerais, the largest coffee-producing state in Brazil. Coffee has been a major crop in this region since the 1980s, mainly due to the devastating black frost of 1975 that forced growers from the Parana region to relocate north to Cerrado and other areas of Minas Gerais. Today, coffee is produced by over 4,500 growers on 175,000 hectares of farmland, yielding approximately 5.5 to 6.0 million bags per year. The coffee is grown in rich soil known as "Terra Roxa" or "Red Earth," with consistent rains, high daytime temperatures, and dry winters making the Cerrado region ideal for coffee production.
Benefits:
- Rich Soil: Grown in "Terra Roxa," providing a nutrient-rich environment for coffee cultivation.
- Ideal Climate: Consistent rains and temperatures create perfect conditions for high-quality coffee.
- Sustainable Production: Produced by a large community of growers, contributing to the local economy.
Cupping Notes:
- Walnut and dark chocolate notes
- Brown sugar undertones
- Low acidity, medium body
- Balanced cup
Flavor Profile:
- Rich and full-bodied with a sweet, nutty finish
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
