BRAZIL PANTANO GUAVA NAIMEG 1kg
The Naimeg family is extremely well known, respected and awarded in the Cerrado Mineiro region of Brazil. Their passion for coffee began in 1965 and today they own several farms, over 1000 hectares cultivated and annually win prizes at all regional and national competitions.
This coffee comes from a special variety, Red Catuai Vermelho ICA 144, whose specific qualities are enhanced by the excellent terroir in the region. The professional cultivation, high technology and processing experience of the Naimeg family give this coffee a delicious sensory profile, which we invite you to discover both in the filter and in the espresso.
Refined sweetness due to milk chocolate, caramels and almond notes are complemented by the appearance of exotic notes of guava.
- Coffee Details
- Brew recipes
- People and Culture
Origins Brazil Roasting degree Medium Light Notes Milk Chocolate, Almonds, Caramels, Guava Region / Farm Patos de Minas, Cerrado Mineiro, Minas Gerais state Altitude 1150 m Varietal Red Catuai Vermelho IAC 144 Type of processing Natural 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.
Dalla Corte Mina espresso machine
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.
GEAR USED: V60 02 size
200 ml water
13.5 g in
185 g out
3 min brew time
Temp 91-93 C
Target EY 18-20%
Grind size 700-900 microns
We brew V60 or similar dripper in pursuit of clarity, so we use a lower temperature brew water. First you should rinse the paper filter with hot water from the kettle, to avoid paper aromas to alter your brew. Our method is pouring 80 grams of water over the grinded coffee. This step should take about 15 seconds for brewing and wait another 25 second for blooming. Then pour the rest of the water until you hit the target. The total brew time should be around 2:30 - 3 minutes. Adjust the grind size and temperature to match the desired taste profile.
The history of the Naimeg family in coffee production begins in 1965 when Gerson Naimeg, son of German emigrants in Brazil and his wife Hercilia Mafra set up their first coffee plantation in northern Parana. In 1981, after three consecutive frosts, the Naimeg family was forced to abandon the coffee farm and move to the Cerrado Mineiro region, where they and their six sons now own more than 600 hectares of high-quality coffee.
The passion of the patriarch of the Gerson family was so inspiring for his children that today the Naimeg group is still 100% owned by the family of the same name.
REGION & TERROIR
The Cerrado Mineiro region, located in the northwest of the state of Minas Gerais, is a globally recognized origin, producing high quality coffee and became the first protected geographical indication in Brazil in 2005, with the full designation of origin in 2013. A strong feature of this region are its well-defined seasons - a hot and humid summer is followed by a pleasant and dry winter. The dry climate during harvest eliminates potential moisture problems during the drying process.
Minas Gerais is Brazil's main agricultural state, and Cerrado is home to many of the country's famous coffee estates, with expertise in planting, harvesting, drying and sorting. We like Cerrado coffees for their large body, rich chocolate notes and velvety texture when pulled like espresso.
Today, the 4,500 farmers in the area produce a combined average of 6 million bags per harvest, with an average of 35 bags per hectare. In order to reach these levels of production, producers had to first adapt to the conditions of the region. Coffee farmers first arrived in the Cerrado in the 1970s after being pushed out of the freezing state of Parana and the state of Sao Paolo by nematodes. They discovered that the soil in Cerrado is very acidic, which they rectified with the application of calcium to create the healthy soils they enjoy today.
Cerrado coffee farms are grown in areas with altitudes ranging from 800 to 1,300 meters above sea level and are known for the constant production of high quality coffee with a repeatable profile. Regardless of the size of the farm, the spirit of professionalism is present in all Cerrado coffee producers. Entrepreneurship is part of the DNA of farmers and many producers are second or third generation growers, who also hold degrees in agronomic engineering, business management and administration. Although each family narrative is different, Cerrado is characterized by an enterprising attitude.