Have an account? Log in to check out faster.
Ama Project Lilac Lot 1, Brazil, CM Natural
Floral, plum and raisin
This filter lot is coating, syrupy and complex. Notes of ripe plum and sweet raisin are accompanied by a purple floral note, which is strongest in the aroma and as it cools on the palate.
| TASTES LIKE | Floral, plum and raisin |
| ROAST | Filter |
| COMPONENTS | n/a |
Luiz Paulo Dias Pereira Filho, a fourth-generation coffee producer from Carmo de Minas and co-founder of CarmoCoffees, has partnered with Sasa Sestic of Project Origin and ONA Coffee to launch the AMA Project. This initiative, named after Japanese ama pearl divers, focuses on growing Geisha across his Brazilian farms. The project symbolises the pursuit of exceptional coffee treasures, much like the divers' search for pearls.
The AMA Project is distinguished by its extensive experimentation with fermentation and drying methods. Among its innovations is the Lilac lot, an AMA Signature carbonic maceration natural coffee. This lot is part of over 60 unique processing experiments conducted across 113 distinct coffee lots, showcasing the project's commitment to innovation and quality in specialty coffee production."
| PRODUCER | Luiz Paulo Dias Pereira Filho and Sasa Sestic |
| REGION | Carmo de Minas, Minas Gerais |
| VARIETAL | Geisha |
| PROCESS | CM Natural |
| ALTITUDE | 1100-1300 masl |
Carmo de Minas sits within the Mantiqueira de Minas mountains of southern Minas Gerais, Brazil, at altitudes between roughly 900 and 1500m. The Junqueira family began growing coffee here some 150 years ago, and the Pereira family - Luiz Paulo's own - invested in planting from the early 1970s. Mantiqueira de Minas earned Geographical Indication status in 2011 for its long-standing reputation for specialty coffee, and the region is now one of Brazil's most awarded, regularly producing Cup of Excellence winners. The AMA Project's Geisha plantings are a deliberate push to widen that reputation beyond Brazil's traditional strengths in body and sweetness.
NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN
| Age Best Used | 7-20 days after roast |
| Brew Parameters | Dose 20g in a V60 and add 300g of water in 5 pours of 60g at 89 degrees C. Start with a 60g bloom for 35 seconds then allow water to drain through each subsequent time before adding more water, aim to finish at 3:00. |
| Best Freeze Date | 7-12 days after roast |