This coffee is the result of generational striving to cultivate and grow delicious coffee. Dario, the farmer, inherited this land from his mother who persevered to farm on the land after it was given to her by her father. Dario, inspired by his family’s tradition of caring for the land and also the desire to create a superior product, kept the farm sustainable and profitable while also incorporating new technology and production techniques. This batch of green beans is the result of the partnership between Dario and Tchedo, another farmer, to create a coffee that represents the flavours of South of Minas Gerais. They highlight the young producers that are starting to take over the management of farms and bringing a completely new and sustainable perspective while always aiming to improve quality of theirs coffees.
You are sure to taste in this cup why Brazilian coffee is sought after around the world. The excellent body that it offers along with the sweet tropical fruits makes for a delicious shot of espresso, whether you enjoy it in your americano or cappuccino.
If you are looking for something new to try on your home espresso machine or Moka pot, this would be the perfect choice. However, even though the bean is used for espresso in our cafes, you are free to brew and enjoy however you like. This would be suitable on your home drip machine or your French Press.
|Brewing Method||Coffee to Water Ratio||Coffee Dose||Water||Grind*based on EK43||Time||Temperature|
|Drip||1:26||84-91g||2.2 liters||7, moderately coarse||Depends on the machine||195-205°F(90.5-96°C)|
|French Press (2 Cup)||1:17||18-20g||300-350g||11, very coarse||3:00-4:00||195-205°F(90.5-96°C)|
|Pour Over||1:14||25-27g||350-400g||8-8.5, coarse||2:30-3:30||195-205°F(90.5-96°C)|
|Siphon||1:14||25-27g||350-400g||7, moderately coarse||1:45-2:20||195-205°F(90.5-96°C)|
|Chemex||1:15||45-50g||700-750g||8-8.5, moderately coarse||5:00-6:00||195-205°F(90.5-96°C)|
|Espresso||Varies greatly||6.5-20g||21-42g||1-2, very fine||20-35 seconds||185-204°F(85-96°C)|
Our Green bean source: