COFFEE PROFILE
This Geisha from Ama Estate is sweet and nutty, with notes of smooth dark chocolate, framed by raisin and a hint of almond.
| TASTES LIKE | Almond, dark chocolate and raisin |
| ROAST | Filter |
| COMPONENTS | n/a |
Ama Project Lot Cruzeiro, Brazil, Superhoney
200g
$22.00
Sale price
$22.00
Regular price
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Ama Project Lot Cruzeiro, Brazil, Superhoney
$22.00
Sale price
$22.00
Regular price
Almond, dark chocolate and raisin
Story
Luiz Paulo Dias Pereira Filho is the eldest of four brothers and, with his cousins, a fourth-generation coffee producer rooted in the Carmo de Minas region. In 2007 he and his cousin Jacques Pereira Carneiro founded CarmoCoffees to pursue sustainable, quality-focused coffee production and direct trade with exporters. Luiz Paulo later partnered with World Barista Champion Sasa Sestic (Project Origin / ONA Coffee) on the AMA Project, planting close to 100 hectares of Geisha across Luiz Paulo's farms. The name 'Ama' honours the female Japanese pearl divers (ama) who free-dive for pearl oysters - a nod to searching out the rare, exceptional lots ('pearls') hidden within Brazil's terroir. Lots are tiered by cup score: 85.5-86 points is labelled Santuario Geisha, above 86 is AMA Project, and the rarest lots above 86.5 points are called Pearls.
| PRODUCER | Luiz Paulo Dias Pereira Filho and Sasa Sestic |
| REGION | Carmo de Minas, Minas Gerais |
| VARIETAL | Geisha |
| PROCESS | Superhoney |
| ALTITUDE | 1100 - 1300 masl |
Origin
Carmo de Minas, Minas Gerais, Brazil
Brazil is the world's largest coffee producer, but has long been associated with high-volume, mild-flavoured blending coffee rather than complexity. Carmo de Minas sits in the Mantiqueira de Minas mountains of southern Minas Gerais, at altitudes of roughly 900-1500m. The Junqueira family began growing coffee in these highlands some 150 years ago, and the Pereira family invested in planting in the area from the early 1970s. Mantiqueira de Minas was granted Geographical Indication (Indication of Origin) status in 2011 in recognition of its long tradition and reputation for specialty coffee, and the region regularly produces Cup of Excellence winners. The AMA Project builds on this reputation, using deliberate, experimental processing to show that Brazil can produce Geisha coffee of a complexity usually associated with Panama or Ethiopia.
BREW GUIDE
How to get the best tasting cup
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 2:45. |
| Best Freeze Date | 7-12 days after roast |