Cashew, Milk Chocolate, Raisins, Sweet Cake

BRAZIL HERMANOS DA PEDRA GRANDE 250 g

39,90 RON

  We visited brothers Fernando and Felipe Ribeiro at their 400 ha farm for the first time in 2022 and were amazed by the beauty of the landscape. Bruna, our partner on all the coffees in Brazil, is the first cousin of the two brothers, this closeness making our relationship even more special. The name of the farm comes from its proximity to the Pedra Grande mountain, a breathtakingly beautiful landscape. In addition to the 135 ha of protected forest area, a great merit is the impeccable organization of the crops from an agronomic point of view.

The coffee chosen by us is of the Obata variety, the most resistant and aromatically complex in the climatic conditions of the farm region. Being a small, leafy plant, cherries ripen more slowly due to protection from direct sunlight. We were seduced by the Ribeiro brothers' coffee's friendly, but full of personality, aromatic profile. Extremely versatile, this coffee comes with a special tactility, being the most full-bodied Brazilian in our selection.


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

    Medium  

    Notes Cashew, Milk Chocolate, Raisins, Sweet Cake
    Region  Brazil, Minas Gerais, Campestre
    Farm Pedra Grande
    Altitude 1 150 m
    Varietal Obata
    Type of processing Aerobic Natural
    Producer Fernando & Felipe Ribeiro
    Harvest     2021
  •    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.


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