Dark Chocolate, Green Apples, Nectarine

BRAZIL LAZARO OLIVEIRA NECTARINA 1kg

99,90 RON

   It is the second coffee we work with from the Congohnas farms, owned by the Oliveira family. We like this coffee due to its dual personality, on the one hand the notes of fine dark chocolate and on the other hand the fruity augmentation that brings the nectarine sweetness and sometimes, depending on the extraction, notes of green apples appear surprisingly.

   Our approach to roasting this coffee focuses on balance, trying to balance sensory duality by developing sweetness and body. Delicious in milk drinks due to its sweetness and complexity, rich and satisfying in espresso or moka pot.

  • Coffee Details
  • Brew Recipes
  • People and Culture
  • Origin Brazil
    Roasting degree

    Medium  

    Notes Dark Chocolate, Green Apples, Nectarine
    Region  Minas Gerais, Patrocinio
    Farm Fazenda Congonhas
    Altitude 950 m
    Varietal Mundo Nuovo
    Type of processing Natural
    Producer Lázaro Ribeiro de Oliveira
    Harvest     June - August
  •    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.

    • 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.


  • Coming from the fuel industry, Lázaro Ribeiro de Oliveira approached coffee while approaching everything else, believing that "whatever you do, do everything you can". Although he first cultivated coffee as a way to diversify his possessions, he soon discovered his passion for growing coffee. Shortly after he started growing, Lázaro started growing full-time coffee, and coffee became not only his main business, but also his passion.

    Under the care and conviction of Lázaro to always strive to do things as well as possible, Fazenda Congonhas produced the highest quality coffee it can. Today, Gustavo Ribeiro has assumed the mantle of his father and continues his excellent work. Instead of relying on his father's laurels, he continued to make improvements in breeding and processing techniques. Lázaro will be the first to tell you that he considers the obvious improvements in coffee to be the product of his son's hard work and the endless pursuit of excellence.

    Gustavo's connection to coffee began very early. He has been immersed in growing coffee since he was very young. He also inherited his father's passion for perfection and is inspired to continue growing special coffee. About 70% of the total production of the farm is specialized. To obtain the best possible quality, Gustavo Ribeiro chooses the most suitable varieties, varietals and seedlings for the climate. It also invests a lot of time and attention in its harvesting and post-harvest practices.

    Today we are talking about the Congohnas group, made up of 4 farms: Congohnas 175 ha, San Francisco 45 ha, Sumatra 90 ha, Claudio 65 ha, located at maximum altitudes of 950 -1000 m.

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