Black grapes, Pineapple, Papaya, Caramel, Maracuya

BRAZIL CESAR JARDAO TROPICAL 250G

54,90 RON

When the "black frost" hit the southern parts of Brazil back in 1975, the coffee industry has suffered a lot. As a matter of fact, in the years of 1976 and 1977, around 73.5% of the crops ended up affected by the very cold, extreme temperatures. Cesar Jardao and his wife Mariana Jardao were, of course, part of the affacted farmers, but they did not give up. Actually, they invested even more starting with 1981 and it paid off - today, this lot makes sure to create a great tasting experience, as it offers a fruity, tropical-like profile, with a truly surprising sweetness level, which stands out on pretty much every brewing method.

  • Coffee Details
  • Brew Recipes
  • People and Culture
  • Origins Brazil
    Roasting degree Omni Roast  
    Notes Black grapes, Pineapple, Papaya, Caramel, Maracuya
    Region  Cerrado, Monte Carmelo
    Producer Cesar si Mariana Jardao, Londrina farm
    Altitude 950 m
    Varietal Mundo Novo
    Type of processing Natural
    Harvest 2023
    Score 86

  •    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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