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Decaf Primavera, Brazil
Decaf Primavera, Brazil
Decaf Primavera, Brazil

Decaf Primavera, Brazil

$16.00 USD

TOFFEE, CARAMEL, CITRUS

Ricardo Tavares produces exceptional coffee on his estate, Primavera, located in the municipality of Angelândia, Minas Gerais. This impressive estate won first place in the 2018 Brazil Cup of Excellence competition for their pulped natural Gesha coffee. In terms of environmental sustainability, they have a power plant that recycles processing water for energy, and they compost coffee pulp for fertilizer. This Yellow Catuaí coffee is naturally processed, dried on raised beds and mechanical dryers, and is then decaffeinated using the Swiss Water Process. This decaffeination process involves zero chemicals (just water!), and is 99.9% caffeine free. We’re excited to work with this coffee because it brews well as espresso and filter coffee.

PRODUCT DETAILS

PRODUCER Ricardo Tavares PLANT VARIETY
Yellow Catuaí C MARKET AT POSSESSION $0.96/lb
FARM Primavera HARVEST
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
NA FARM GATE NA
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:

  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 something for, 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 30-45 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.