BRAZIL Carmo Minas Natural NXBrazilCarmoMinas250g €10,00
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“Search for innovation in coffee business must be constant and mandatory.”
Luiz Paulo Dias Pereira
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.
|Producer||Luiz Paulo Dias Pereira
|Region||Carmo de Minas|
|Aroma||Apple, Almond, Praline, Raisin|
|Flavor||Caramel, Bing cherry, Sugar cane|
|Aftertaste||Dark chocolate, Hazelnut, Long|
|Acidity||Apple, Malic, Mid|
In the 300ha area, a family tradition has excelled into a conscious high quality driven growing, fermentation and drying.
Luiz Paulo is the son of Isidro Pereira who started growing coffee in 1967. At that time, Luiz was attending graduation in agriculture and livestock production. In 1972, Luiz started helping his father with farm work. Two years later, in 194, Luiz expanded and more coffee seedlings were planted to scale the farm area with twice the size. At present, Luiz is running a full scale production facility and has also started to look into new processing and production formulas for his coffees.
At Fazenda IP, Yellow Catuaí, Yellow Catucaí, Acaiá and Yellow Bourbon are grown. Pickers are also part of the post harvesting to ensure quality is high. Personnel are encouraged to pick and sort out any unripe cherries before drying initiates and particularly in recent years as the market demand is high for higher scoring coffees.
The entire farm community is quality driven and constantly guided about the importance of quality driven growing, fermentation and drying techniques.
Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:
- 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. Ensure no 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 is singularly linear and time efficient. Learn more about linearly up- and downscaling our recipe here.
Find more recommendations for other devices here.
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|
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.
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