Casa Espresso: Brazil, Mantiqueira Amarelo, Natural
Sorry - Sold out - it's been popular!
Getting product details...
From Casa Espresso:
This coffee is full of bold chocolate notes and rich caramel sweetness followed syrupy raisin acidity. Though both red and yellow cherries are grown across the region, altitude often splits the choices, with yellow generally being grown at higher elevations and therefore forming a larger percentage of quality coffees form the region. Once the coffee is picked, it is processed through to dry milling on the farm, and then brought to the Cocarive warehouse just outside São Lourenço. It is then rigorously cupped under the guidance of ex Brazilian cupping Champion Wellington Pereira.
The Serra de Mantiqueira stretch across São Paulo, Minas Gerais and Rio de Janeiro states. Located in the Minas Gerais state, the Mantiqueria de Minas area was the first to get a geographical indication in the Brazilian coffee industry (supported and developed by BSCA). This fresh approach, akin to ‘terroir’ in the wine industry, is redefining how people view speciality coffee from Brazil with 25 counties in the region and 7,800 producers, of which 89% are smallholders. The area comprises 69,500 hectares and altitude ranges from 900 to 1,500 masl, with a predominance of yellow varieties over the more typical red. All coffees are minimum 84 SCA points as part of the denomination and many enter the late harvest Cup of Excellence in Brazil.
The lower altitudes are often grazed by cattle and the steeper slopes compared to other parts of the state mean that the near ubiquitous mechanisation of the coffee industry in Brazil is much less commonly seen, and hand-picking more prevalent.
Roaster: Casa Espresso
Delivery prices to United Kingdom
Initial collection: Casa Espresso - West Yorkshire
Similar coffees from
Casa Espresso: Brazil, Pedra Branca, Natural
From Casa Espresso: This yellow bourbon lot was harvested in the first half of June and was the take to the mill where the ripe cherry will then be separated and sent for pulping to make pulped natural coffee. The under ripe and over ripe are placed on drying patio...
Casa Espresso: Ethiopia, Buriso Amaje, Natural
From Casa Espresso: Named after farm owner Buriso, who is leading local farms in the Sidama region into speciality coffee. The farm is young, and only have finances to be able to use the natural process method, which is fine by us as it tastes incredible! Black forest gateau straight...
Casa Espresso: Guatemala, Ayarza Cherry Mill – El Retiro, Washed
From Casa Espresso: We have chosen this washed coffee together with the Natural from the same mill. The pulped cherries are soaked for 36-48 hours with one water change, then patio dried for 5-6 days and finished in a mechanical dryer for 12 hours. Based in Santa Rosa, south east...
|e.g. Espresso||18g||Vario 1E||25secs||30ml||A bit finer next time would be better.|