Ama Project, Brazil, CM Natural
- Regular price
- $28.75
- Sale price
- $28.75
- Regular price
-
- Unit price
- per
Milk chocolate, orange and green tea
200g
rare find
COFFEE PROFILE
We’re excited to share another beautiful expression of Brazilian Geisha from the AMA Project, this time a CM Natural. This Rare Coffee offers smooth milk chocolate notes, bright orange acidity, and a refined green tea finish.
| TASTES LIKE | Milk chocolate, orange and green tea |
| ROAST | Filter |
Story
The AMA Project is based at Fazenda Santa Inês and neighboring farms in Carmo de Minas, a renowned coffee-growing region in Minas Gerais, Brazil. Known for its high altitudes, volcanic soils, and stable microclimates, the area is ideal for producing exceptional coffee. These farms are owned and managed by Luis Paulo Dias Pereira, a fourth-generation coffee producer and co-founder of Carmo Coffees, one of Brazil’s leading specialty exporters.
Coffee has been cultivated on this land for over a century, but it was Luis Paulo’s vision that shifted the focus from high-volume production to innovation and quality. Under his leadership, nearly 100 hectares of Geisha have been planted at elevations ranging from 1,100 to 1,400 meters, with a strong emphasis on precision farming and post-harvest experimentation.
Driven by a commitment to quality, transparency, and pushing the boundaries of Brazilian coffee, Luis launched the AMA Project in collaboration with ONA Coffee and Project Origin. Through this initiative, he and his team are redefining Brazilian terroir, producing Geisha coffees with floral, fruity, and structured profiles that challenge global expectations.
| PRODUCER | Luis Paulo Dias Pereira |
| REGION | Carmo de Minas |
| VARIETAL | Geisha |
| PROCESS | CM Natural |
| ALTITUDE | 1100 -1400 masl |
Origin
Carmo de Minas, Brazil
Carmo de Minas, in the Mantiqueira de Minas region of southern Minas Gerais, holds a prominent place in Brazil’s coffee history. Cultivation began in the late 19th century as coffee agriculture expanded from São Paulo into Minas Gerais. By the early 20th century, Carmo de Minas had become a key center for high altitude coffee production, with farms situated between 1,100 and 1,450 meters above sea level. The region’s mineral rich soils, cool mountain climate, and defined seasons created ideal conditions for growing Arabica.
For much of its history, the region focused on volume production. But in the 1990s, a new generation of farmers, led by families like the Pereiras of Carmo Coffees, began shifting toward specialty coffee. With investments in processing, traceability, and varietal development, Carmo de Minas emerged as one of Brazil’s most respected microregions. Today, it is internationally recognized for producing coffees with bright acidity, floral aromatics, and exceptional sweetness, earning numerous Cup of Excellence awards and helping define Brazil’s specialty coffee movement.
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 90 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 2:30. |
| Best Freeze Date | 7-12 days after roast |
