|PRODUCER||Ricardo Tavares||PLANT VARIETY
||Yellow Catuaí||C MARKET AT POSSESSION||$0.96/lb|
||July-September||COST OF PRODUCTION||NA|
|FARM SIZE||980 hectares||PROCESS
||Nautral, Swiss Water Decaf||FOB/EXW||NA, $3.58/lb|
|REGION, GEOGRAPHY||Chapada de Minas||EXPORTER
|ELEVATION||1000-1050masl||IMPORTER||Ally Coffee||COST OF PRODUCTION PREMIUM||NA|
RELATIONSHIP TO JUNIORS
Junior’s has been working with the Decaf Primavera for two years now. We started working with Ally Coffee (importer) because of their dedication to traceability, and we knew about their connection to Brazil. Primavera and Ally are owned by the same business group, Montesanto Tavares Group, and so the importer knows the farm inside and out. We hope to work on a Cost of Production Covered Project with them in the not too distant future.
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:
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.
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.
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.
Brew Time is the amount of time the water and coffee interact together. The longer you brew something for, the more you extract.
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 30-45 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 COFFEE
Brew Ratio: We brew this coffee in the cafe for espresso, and we use a 1:2 brew ratio. Brew ratios for espresso are different than brew ratios for filter coffee. The brew ratio for espresso is dose:espresso yield. For example, if we used 19 grams of coffee to brew with, the espresso yield would weigh 38 grams. We recommend dosing between18-19g of coffee for espresso.
Grind: Because we’re brewing espresso, we’re using an espresso grinder that can make minute adjustments.
Total Brew Time: The total brew time for this espresso is approximately 30 seconds.
Tips: We recommend serving this espresso 2-12 days off of the roast date.