BRAZIL Santo Natural NX

Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here

“A great high quality Brazil coffee is soft, nutty, low acid, with pleasant bittersweet chocolate flavor.”

Ananoymous
Customer, Gothenburg, Sweden

SCA SCORE 85.25

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	Sitio Braga
Country	Brazil
Region	Montanhas do Espirito Santo
Altitude	1,000-1,150 masl
Varietal	Red Catuai, Catuai, Catucai
Process	Pulped Natural
Lot size	120kg
Trade	10.15 USD/kg

SENSORY EXPERIENCE

Aroma	Must, Praline, Raisin
Flavor	Caramel, Hazelnut, Sugar cane
Aftertaste	Dark chocolate, Hazelnut, Long
Acidity	Purple plum, Malic, Mid
Body	Full, Heavy
Balance	Uniform

SYNOPSIS

Montanhas do Espírito Santos is Brazil's second-largest coffee creating state.

The Caparáo mountains in western Espírito Santo climb from the coastal plain to a few of the most noteworthy elevations in Brazil, coming about in sweet and complex coffees with botanical, citrus and stone natural product notes.

Luciano Dazilio Delpupo developed up nearby his father, who worked in coffee cultivating within the area of Vila Pontões, Afonso Claudio on neighbor’s ranches as a accomplice in generation. As an grown-up, Luciano hitched Josaine Lietig Braga and got to be the director of the property she acquired from her family. They kept the farm’s title of Sítio Braga, Josaine’s father’s final title.

Luciano obtained a depulper to start handling coffee as Pulped Normal and contributed in a secured drying yard as well as raised beds. These accomplishments were troublesome, given the tall taken a toll and restricted accessibility of manual labor to run the cultivate. The family’s fundamental wage is from coffee, and nowadays their coffee is recognized in neighborhood and state level competitions.

EXTRACTION RECOMMENDATIONS

Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:

• 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. 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.

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