BRAZIL PATRICIA COELHO 250G

The Santo Antonio farm has been a thing for ages, even though initially the lots produced here were more about commercial, industrial quality. However, when Patricia took ownership of the farm - passed on by her parents - she really took the quality standards to a whole another level and started producing specialty coffee lots. Nowadays, this Acaia lot is actually one of her best works so far and we are more than happy with the sweetness of this lot within its authentic chocolaty profile.

• Coffee Details
• Brew Recipes
• People and Culture

• Origin	Brazil
  Roasting degree	Espresso Modern
  Notes	Milk chocolate, Almond, Cashew, Caramel
  Region	Brazil, Espirito Santo do Pinhal, Mogiana
  Farm	Fazenda Santo Antonio
  Altitude	1 150 m
  Varietal	Acaia
  Type of processing	Natural
  Producer	Patricia
  Harvest	2023 - 2024

•    We recommend that you buy fresh coffee beans and grind them on demand to prepare your beverage. Coffee is a product susceptible to rapid oxidation, this process is accelerated by grinding for the simple reason that grinding increases the surface that is exposed to oxygen.

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  • ESPRESSO

    GEAR USED:  Dalla Corte Mina espresso machine

    Ratio 1/2 18g  in 36g  out 25-28 sec Temp.  92-94 C Target EY 20-22 %

    All our recipes are tested on 54.5mm diameter 28mm height  and 58mm diameter 26mm height IMS competition filter baskets, on a Dalla Corte Mina espresso machine. The grinder we use are Compak PK100 and the water filtration system is RO with TDS 130-150 ppm, general hardness 108 ppm, alkaline hardness 64 ppm, 7.2-7.4 PH.   All these brew recipes must be taken just as a starting point. It is important to understand that tasting notes we suggest might vary when you extract at home/office or in your coffee shop, depending on your gear, skill and water specifications.

  • FRENCH PRESS ESPRO

    GEAR USED:  Espro Press P3 18 oz:

    Ratio 1/16.5 300 ml water 18 g in 265 g out 4 min brew time Temp 94-96 C Target  EY 18-20% Grind size 700-900 microns

    When we brew French Press we aim for the balance between sweetness and body. The grind size is finer than regular french press recipes, one of the reason being the micro filters Espro Press uses ( which we highly recommend). If you have a really basic filter in your french press you should grind coarser and extend your brew time.  First step is pouring around 80 grams of water over the grinded coffee, in circular moves,  trying to wet all the coffee so it makes contact with the hot water and starts blooming. This should take around 15 seconds, wait for extra 25 seconds and pour the rest of the hot water, in a circular move, so you constantly wet all the coffee particles that tend to stay afloat. The aim is to extract as even as possible the coffee particles, keeping them immersed in the hot water. Finish the extraction at minute 4 and try to move the coffee in a coffee server as it can keep extracting in the press.

    
    

•  Patricia and Mauricio are married for over 20 years and each of them are highly involved with the coffee industry as they both grew up in coffee towns. Patricia is a producer who is now involved with taking care of her family’s two farms and Mauricio is the commercial manager at Costa Café, a significant coffee exporting company.

  Santo Antonio farm is located in Mogiana, a coffee region recognized by the remarkable sweetness and body of its coffees, which pleases most consumers. In our opinion, Mogiana’s particularity is that it is located on the border of the states of Sao Paulo and Minas Gerais, which enables for a huge diversity in coffee and farm profiles, from floral and delicate to high acidity and full body. What defines Mogiana coffees in general though is balance.

  For you to have an idea from Patricia’s Santo Antonio farm you can basically walk from one state to the other and the diverse altitude of the farm ranging from 900 to 1200 meters also enables her to produce different profiles and varieties. We also like that Mogiana has mostly small and medium producers and a really rich tradition for coffee, most people rely on the coffee industry somehow to survive and cities have coffee in its history.