Milk-based coffee

Santuario Sul, Brazil, Natural

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Cherry, dark chocolate and tropical

Weight 200g 1kg

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COFFEE PROFILE

A perfectly balanced milk-based coffee.This classic SL28, produced by our dear friend Luiz Paulo, has incredible tropical notes, sweet cherry and an irresistible rich dark chocolate finish.

TASTES LIKE	Cherry, dark chocolate and tropical
ROAST	Milk-Based

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 Luis placed sixth in the 2022 Australian Barista Championships, a sure sign that Luis’ laboratory is working. 

PRODUCER	Luiz Paulo Dias Pereira Filho
REGION	Carmo de Minas, Minas Gerais
VARIETAL	SL28
PROCESS	Natural
ALTITUDE	1380-1430 masl

Origin

Carmo de Minas, Minas Gerais, Brazil

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	18-30 days after roast
Brew Parameters	Dose 20.7g in the portafilter to extract 37g in the cups in 25 seconds at 93.5 degrees and add 120g milk weight per single espresso
Best Freeze Date	24-28 days after roast