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Brazil, Cafundó

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$ AUD
250g
500g
1KG
Whole Bean
Aeropress
Espresso
Moka Pot
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0

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About the Bean

From a land cafundó—meaning ‘very far away’ in Portuguese—comes this absolute gem of a Brazilian coffee. Producers Pedro & Delzute Santana named their farm, which sits on Piatã’s Diamantina (Diamond) Plateau, in homage to its physical and spiritual distance from the bustling city of São Paulo. The estate’s serendipitous combination of high elevation, cool climate, and nutrient-rich soil inform the bean’s well-developed sugar content. The cherry on top of this recipe is a pulped natural processing, which lends the final cup a distinct velvety and stewed apple taste.

Region
Chapada Diamantina, Bahia
Variety
Catuaí
Process
Pulped Natural
Altitude
1,360 MASL
Producer
Pedro & Delzute Santana
Roast
Light
Medium
Dark
Sweetness
Low
Medium
High
Acidity
Low
Medium
High
Tasting Notes
How to brew
Espresso
Brew Ratio
1:2.8
Temperature
94°C
Extraction
62g
Contact Time
28-32 seconds
Dose
22g
Filter
Temperature
95-97°C
Pours
2 (including bloom): 30g, 210g
Water
240g
Dose
15g
Bloom
30g (40 seconds)
Pour Time
1:30
Brew Ratio
1:16
Draw Time
2:30

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