Santuario Sul Lot 1, Brazil, Honey
- Regular price
- $19.00
- Sale price
- $19.00
- Regular price
-
- Unit price
- per
Floral, stone fruit and cocoa
20% OFF AT CHECKOUT
COFFEE PROFILE
This is a crisp and structured filter from Brazil that has wonderful notes of sweet stone fruits, and fresh florals with a cocoa sweetness throughout.
| TASTES LIKE | Floral, stone fruit and cocoa |
| ROAST | Filter |
Story
Fazenda Satuario Sul dedicates 80 of its 120 hectares to coffee trees. The trees are attended by Luiz Paulo Dias Pereira Filho, a fourth-generation coffee farmer who is also co-founder of Carmo Coffees. An innovator by nature, Luiz uses Santuario Sul as a quasi-laboratory and has planted over thirty varieties and cultivars on his farm. Luiz has focused on the cultivation of African varietals, Ethiopian in particular.
Santuario Sul feels different to the larger, lower-altitude farms of Brazil which supply the majority of the world’s house blends. The temperature is lower, the altitude higher and shade trees are abundant. Luis also deliberately applies greater care in the picking and processing of his coffees. Another coffee from Luiz placed sixth in the 2022 Australian Barista Championships, a sure sign that Luiz’ laboratory is working.
| PRODUCER | Luiz Paulo Dias Pereira Filho |
| REGION | Carmo de Minas, Minas Gerais |
| VARIETAL | Geisha |
| PROCESS | Honey |
| ALTITUDE | 1380-1430 masl |
Origin
Carmo de Minas, Minas Gerais
Brazil is the world’s largest coffee producing nation, responsible for over sixty percent of global supply. Coffee is produced here across fourteen different region and seven states. The majority are in the south of the country, including Espirito Santos, Minas Gerais, Sao Paulo, Paran and Rio de Janiero. Bahia and Rondonia are in the north, and Rondonia produces only Robusta coffee.
Carmo de Minas is a municipality that lies in the south of Minas Gerais, Brazil’s most south-western state. Minas Gerais is famous for the production of specialty coffees due to its naturally fertile soils, higher altitudes and increased sunshine in comparison to its neighbours.
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 87 degrees C. Start with a 60g bloom for 32 seconds then allow water to drain through each subsequent time before adding more water, aim to finish the brew at 3:00. |
| Best Freeze Date | 8-12 days after roast |
