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Fazenda Recreio Espresso, Brazil
Fazenda Recreio Espresso, Brazil
Fazenda Recreio Espresso, Brazil

Fazenda Recreio Espresso, Brazil

$20.00 USD

FUDGE, CHERRY, NUTTY

Fazenda Recreio is owned by Homero Teixeira de Macedo Junior and Maria Dias Teixeira de Macedo, and is managed by their son, Diogo Dias Teixeira de Macedo. The farm has been growing coffee since 1890, which means this year marks their 130th harvest. The farm is situated in the city of São Sebastião da Grama, São Paulo, and is located in the Mogiana growing region at 1000 to 1300 meters above sea level (masl; 3281 to 4265 feet). Diogo has been working on the farm since 2000, learning everything about farm management that he could from his grandfather. The family’s focus on quality has paid off over the years, as they’ve won and placed in the prestigious Brazil Cup of Excellence competition many times since 2001. Fazenda Recreio grows Catuaí, Catucaí, Yellow Bourbon, Pacamara, Maragogipe, Acauã, SL28, and Gesha plant varieties. After harvest, the coffee is naturally processed and dried on patios and mechanical dryers. The coffee dries until it reaches 11% humidity, and then rests for another 30 days or so.

PRODUCT DETAILS

PRODUCER Teixeira de Macedo Family PLANT VARIETY
 Various C MARKET AT POSSESSION $1.91/lb
FARM Recreio HARVEST
 June-September 2023 COST OF PRODUCTION NA
FARM SIZE 240 hectares planted coffee PROCESS
 Natural FOB/EXW NA/NA
REGION, GEOGRAPHY Mogiana, São Paulo EXPORTER
 Osito Coffee FARM GATE NA
ELEVATION 1100-1350masl IMPORTER Osito Coffee PRICE RECEIVED WITH COPC PREMIUM NA

RELATIONSHIP TO JUNIORS

This is the first year that we've worked with Osito Coffee, a coffee importer. Their willingness to talk about Cost of Production Covered Project collaboration is very promising, and the cup quality is excellent.

HOW WE BREW COFFEE

There are countless influential variables and industry professionals that influence the quality of coffee before it reaches the coffee cup, and the last step to reap the benefits of this tremendous work takes place when it’s brewed.

Before talking about how this coffee brews best, let’s review some brewing basics:

  1. Dose is the amount of coffee we use (measured in grams). If you don’t have access to a digital scale, know that 1 tablespoon is equivalent to 6-8 grams of wholebean coffee.

  2. Water Input is the weight of the water we use (measured in grams) to brew with.

    * We suggest a coffee to brew water ratio of 1:16 to 1:17 for filter coffee. For example, if you’re using 15g of coffee and 250g water, your brew ratio is 1:16.67. 

  3. Burr grinders will give you a more consistent Grind Size, and you’ll be able to repeat the same grind size twice. It’s best to grind your coffee right before brewing, because grinding your coffee too far in advance accelerates the aging process of your roasted coffee. Remember that the finer you grind, the more you extract.

  4. Brew Time is the amount of time the water and coffee interact together. The longer you brew coffee, the more you extract.

  5. We recommend Brew Water Temperature between 200°F and 205°F. If you are using a kettle on the stove, bring the water to a boil and wait 30-ish seconds off boil before using the water to brew. The hotter your brewing water is, the faster you can extract coffee.

HOW WE BREW THIS ESPRESSO

Brew Ratio: We brew this espresso with a 1:2-1:2.1 brew ratio.

Grind: Grind affects total brew time.

Total Brew Time: Brew this espresso between 27-32 seconds.

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