Odyssey - Brazil Santuario do Sul Farm - Exotic

SKU 36921
Single Origin
Out of stock
Product Details

ODYSSEY“a long and eventful or adventurous journey or experience” https://www.oxforddictionaries.com/

Brazil Santuario do Sul Farm - Natural Fermented

Award Winner

Bronze Medal - 2021 Royal Tasmanian Fine Food Awards

- Sudan Rume varietal

This exotic coffee will not disappoint the fussiest of coffee lovers. If you are looking for a truly unique and flavoursome coffee look no further!

The region of Mantiqueira de Minas is located in the Minas Gerais side of Serra da Mantiqueira, in the southern part of the state of Minas Gerais. With a tradition of producing high quality coffee, Mantiqueira de Minas is considered nowadays one of the most awarded regions in Brazil. It has a tradition and worldwide reputation for producing specialty coffees with a highly differentiated sensory profile. These are rare and surprising coffees, reflecting the combination of a unique terroir and the local know-how that continuously searches for excellence.

This exotic coffee was grown by Luiz Paulo Pereira on Santuario do Sol Farm and is the highly prized Sudan Rume varietal.

Roasted for filter styles, we love it in a V60 pourover.

Tasting: Sweet, juicy black grapes and fruit. Winey. Floral, liquorice and caramel notes.

Producer: Luiz Paulo Dias Pereira Filho e parceiros.

Region: Carmo de Minas, state of Minas Gerais

Altitude: 1380 - 1430 MASL

Variety: Sudan Rume

Process: Natural fermented

Pour Over Recipe: please feel free to experiment (credit: Tetsu Kasuya )

Grind size: Coarse

Water Temp: 89 - 92 degrees Celsius

Ratio: 20g for 300 / 1:15

Brew time: 3min 30s

  1. Rinse filter & pre-heat pour over vessel of your choice.
  2. Pour in 20g of coarse-ground coffee
  3. Add 60g of water per pour 5 times, waiting 45s between each pour. This results in a total brew of 300g.
  4. Control the balance of the coffee by modifying the 1st and 2nd pours. For a sweeter brew, make a smaller first pour (e.g. 50g). For more acidity, a larger one will do the trick.
  5. Use either less or more water for the second pour to compensate for the difference (if any) in the first one.
  6. The 3rd, 4th and 5th pours can be tweaked to 2 larger 90g pours for a weaker brew, or into 4 smaller 45g pours for a stronger one.
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