BRAZIL Capadocia Yellow Catuai Natural NX
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“In Capadócia, we don't just cultivate coffee. We cultivate dreams, traditions and connections.”
Augusto Borges Ferreira
Producer, Brazil
SCA SCORE 84.25
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and moderate heat application with world class skill and care. Moderate roast, high front up heat that subsides and a impressive aroma of chocolate follows us through to the first crack and we shortly afterwards finish the roast.
GENESIS
| Producer | Augusto Borges Ferreira |
| Country | Brazil |
| Region | Mantiqueira de Minas |
| Altitude | 1,300 masl |
| Varietal | Yellow Catuai |
| Process | Natural |
| Lot size | 60kg |
| Trade | 8.90 USD/kg |
SENSORY EXPERIENCE
| Aroma | Almond, Raisin |
| Flavor | Caramel, Sugar cane, Yellow apple |
| Aftertaste | Dark chocolate, Hazelnut, Long intensity |
| Acidity | Yellow apple, Malic, Mid intensity |
| Body | Full, Heavy |
| Balance | Uniform |
SYNOPSIS
The name Capadócia was inspired by the region in Turkey where hot air balloons soar.
Augusto's is a fifth-generation coffee farmer from Brazil's Mantiqueira de Minas region. Augusto’s passion for coffee shows through his interest in the entire supply chain of the business. Augusto’s work demonstrates how emphasizing rigorous quality control standards in both harvest and post-harvest processes can lead to excellent coffee. While many growers around the world rarely have the opportunity to drink their own product, Augusto starts his morning with a pour-over made from some of his best beans.
The farm land property counts with two water springs and is surrounded by riparian forest, therefore, we are committed to environmental preservation, ensuring sustainability in our operations.
Divided into 10 plot of lands, each piece of our land has its own history and distinct characteristics, contributing to the diversity and quality of the beans. They are Capadócia, Arrozá, Pedreira, Jacaré, Fortaleza, Guatambu, Engenho, Abacateiro, Mangueira Bira and Pereira. Each piece of land is cultivated with care and expertise.
EXTRACTION RECOMMENDATIONS
Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:
- Open the sealed coffee bag/container gracefully, let the contents aerate for a few seconds, re-seal the bag one day prior to your first brew. This will enable the coffee beans to adjust to their environment after being in storage/transport.
- Rinse the VCF-filter with 93°C water. Rinse the carafe/server with hot water to expel any unwanted aromatics and flavors from the rinsed filter.
- Coffee: 20g.
- Water: 300g @ 93-95°C, TDS: 10-50 mg/l.
- 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00.Finish at 3:00.
- Pour by pulsing in helix formation during 20 seconds, starting from the centre, 5 revolutions per pulse. Ensureno grinds persist on the filter wall in the last pouring pulse.
- At 01:00, 02:00 and 03:00, confirm the filter bed is flat and uniform. Avoid generating cavities and craters.
- Target a TDS reading of 1.40±0.02.
- Adjust only grind size and water temperature.
- Grinding: Target 600-800μm. Example: 28 turns from the finest setting on Comandante.
- If the flow ends past each minute, adjust your grind settings to finer and respectively for slower flow.
- The recipe, technique and formula issingularly linear and time efficient. Learn more about linearly up- and downscaling our recipe here.
Find more recommendations for other devices here.
WATER RECOMMENDATIONS
Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 25-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience. Target the following values.
| Calcium (Ca) | 0.9 mg/l |
| Sodium (Na) | 1.7 mg/l |
| Silicon Dioxide (SiO2) | 1.4 mg/l |
| Potassium (K) | 0.3 mg/l |
| Magnesium (Mg) | 0.2 mg/l |
| Sulfate (SO4-) | <7.0 mg/l |
| Chloride (Cl-) | 2.5 mg/l |
| Nitrate (NO3-) | 0.1 mg/l |
| Fluoride (F-) | <0.1 mg/l |
| pH | 6.2 |
STORAGE RECOMMENDATIONS
Please store in a cool and dry place in order to secure freshness and quality. To ensure best possible experience use within 3 months after roast date and 2 weeks after opening. We have invested significant time to research the durability of the coffee by actively refining our roasting algorithms to ensure perpetual quality post 3 months of production. Our flavor-lock packaging technology is based on processing and roasting. This ensures persisting and stable aromas, flavors and pro-experience.
TEMPORALITY RECOMMENDATIONS
Start using at will. Brew immediately or wait several weeks. Prepare for a championship with a strategy. It all depends on your goals.
We recommend using the coffees by first opening the container/bag one day before the first planned brew to enable a natural aeration of the coffees. Use according to the following matrix and remember these are general observations given parameters such as continent, country, region, variety, altitude, process, etc. combined with Coffea Circulor processing and roasting algorithms.
Plan your acquisition according to production schedules (roasting), event attendance (home/championship) and shipping priority (standard/courier).
| 0-3 days | Focused acidity |
| 4-7 days | Optimal Coffea Circulor recommended praxis |
| 8-14 days | Increased floral perception |
| 15-21 days | Increased sweetness |
| 22+ days | Increased balance |
| 1+ month | Intact sweetness, peak intensity |
| 2+ months | Inherent balance, possible reduced florals turning herbal |
Made by Brazil
Finished in Scandinavia