Coffea Circulor
Brazil Serra Negra Natural Coffee
This coffee is only available as wholebeans.
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.
- Overview
Coffee is the main plantation in this region. It has recently begun to produce a higher quality product in order to keep up with competition and to further satisfy customer needs.
This coffee is milled at a state-of-the-art processing facility in Poços de Caldas, which results in much better green preparation than most standard Brazilian coffee. This coffee is usually a blend from South Minas and at times also includes coffee from Cerrado and Matas de Minas.Upon dry milling the coffee undergoes rigorous quality control protocols. After the parchment (protective layer ontop of the green bean) is removed, the beans will go through a de-stoner, three density sorters, two electric eye sorters, a hand sort and a cupping for shipment approval.
Elevation of farms is relatively high for Brazil and this coffee shows careful preparation and handling. Brazil is the largest exporter of coffee in the world. Therefore, with notes of milk chocolate, mild citrus and clean nuts, it appeals to a public that are more prone and can identify with a classical taste of coffees. It is also very much suited for espresso.
Arranged by Cafe Exports.
- Brewing Recommendations
Our World Brewers Cup recipe for V60 “1:1:1”: 20g coffee. 300g of water. 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00. Adjust only grind size and water temperature.
- Water Recommendations
Use water with balanced mineral content to optimise flavour 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.
- Additional Information
Flavour: Caramel, raisin, sugar cane, dark chocolate, hazelnut
Origin: Minas Gerais, Cerrado Mineiro, Brazil
Varietal: Yellow Catuaí
Process: Natural
Altitude: 900-1100 metres above sea level
Cupping score: 83.5
Finished in Scandinavia
Related chocolate, caramel and sugars flavoured coffee
