This lot underwent an anaerobic fermentation process (no oxygen), sealed in a container with a one-way air valve that releases remaining pressure and oxygen.
Very limitted supply !!
400g bag

The Farm

The oldest daughter, Viviane Garcia spent her early years on Fazenda Bugio, the farm she now helps to run. A part of her grandfather’s growing property when her parents took over its management in 1962, Viviane left Bugio at the age of 8, returning to help manage the farm in 2012 to support her ailing father. When he died in 2017, Viviane took on a greater role, enrolling in courses to gain a deeper understanding of the business. During the pandemic, various renovations were undertaken, including the houses farm workers live in. Efforts to add new post-harvest processes and certifications were launched, and new cultivars planted (Arara and Topazio). Four hectares of forest was planted, and three springs have been restored. A focus on quality and improvement continues to drive the direction of Fazenda Bugio. 
The flat-wavy relief of Sul de Minas makes it suitable for the mechanization of many processes. Nutrient-rich soil, summers that include abundant rainfall, and winters that proffer a moisture-free cold contribute to a high-level of productivity. Sul de Minas claimed the top-scoring coffee in the 2020 Cup of Excellence (95.18 pts). 

The Flavour

This Brazil coffee offers a slight taste of brown caramelize sugar, and head full of creama as an espresso, and a smooth, creamy long lasting after taste with a nutty profile and white chocolate..

Brewing Instructions

If you are looking for something new to try on your home espresso machine or Moka pot, this would be the perfect choice. However, this light-med roast Brazil still remain some of it acidity that some will find intriguing, other may not be such a big fan. With that said, 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)