Altitude: 1,100 - 1,300 m above sea level
Processing method: Natural
Location: Serra de Mantiqueira
Farm: Sitio Sertaozinho
Variety: Acaia, Arara, Bourbon, Red Catuaí
Owner: Ricardo Luiz Honorio
Package: 250g
Roastery: Beansmith's
What is GourmetCoffee Specialty?
It's a true specialty coffee, carefully selected and roasted for us by Beansmith's select roasters. There are many definitions, one of the more specific ones from the SCA (Select Coffee Association) states that they are coffees that score at least 80 out of 100 in a professional evaluation and have no accurately mentioned defects in taste. You'll also find 100% transparency (farms, importer, roaster and retailer) with our select coffees.
What's different about our selection coffees?
Don't expect a distinct bitterness in the coffee, as they are roasted lighter than regular coffees. These coffees are roasted primarily for espresso, but that doesn't mean they can't be interesting in a mocha pot.
What caught our eye about this coffee?
Our portfolio shouldn't miss the traditionally chocolatey espresso coffee, which will please espresso lovers but is also suitable for automatic coffee machines and even moka pots.
Preparation tip
We don't write down the exact grinding coarseness, because every grinder has it differently, but you can try grinding it so that you get about what we have below. But it's really one of many different cases. It's just kind of a jumping off point.
Recommended preparation 16g coffee / 35ml output in about 30s
Information from the importer
Ricardo Luiz Honoria's mother started with one hectare of land, which she and her father expanded to the current 15 hectares. Their uncompromising work and passion for coffee encouraged them to further develop and produce exceptional batches of Natural. Today Ricardo works at Sitio Sertaozinho with his father, wife and brother-in-law, growing many high quality varieties such as Red Catuai, Bourbon, Acacai and Arara.
The harvest usually starts in June and ends around October. Mechanical harvesting and processing designed to maximize productivity. Today's mechanical harvesters are designed to be more responsive. That is, farms can selectively harvest only ripe cherries at each pass. On uneven sections of farms, cherries are hand-picked. The derricadeira (a type of mechanised rake) uses vibration to harvest ripe cherries. Thanks to these newer, more selective technologies, the number of quality-conscious farms is growing. After harvesting, the cherries are usually placed in thin layers on terraces, where they are dried under sunlight and frequent rotation.
