icon-account icon-glass
Fazenda Boa Vista Espresso, Brazil
Fazenda Boa Vista Espresso, Brazil
Fazenda Boa Vista Espresso, Brazil

Fazenda Boa Vista Espresso, Brazil

$17.00 USD

FULL BODIED, CREAMY, NUTTY

This coffee works wonders when brewed as espresso, and can serve as a heavier filter coffee option as well. The farm, Boa Vista, is owned and run by Maria Luiza Tonelli de Faria. It was founded nearly 40 years ago by Dr. Antonio Faria, Maria's husband. After consolidating several farms, Maria and her son, Antonio Tonelli, began experimenting with processing techniques on smaller lots. This main lot from Boa Vista is naturally processed. After the cherries are soaked, they are evenly dried on patios for several weeks. Boa Vista grows several plant varieties, including Acaia and Catucai 2SL. Catucai 2SL was designed to resist the plant disease that causes coffee leaf rust, meanwhile yielding ample fruit. Acaia, while high quality, is more susceptible to the disease. This coffee is full bodied, dark chocolatey, and creamy.

PRODUCT DETAILS

PRODUCER Maria Luiza Tonelli de Faria PLANT VARIETY
Acaia C MARKET AT POSSESSION $1.61/lb
FARM Boa Vista HARVEST
June-September 2020 COST OF PRODUCTION NA
FARM SIZE NA PROCESS
Natural, Anaerobic FOB/EXW NA/$2.90/lb
REGION, GEOGRAPHY Cerrado Mineiro, Minas Gerais EXPORTER
Mercon Coffee Group FARM GATE NA
ELEVATION 1220masl IMPORTER Mercon Specialty PRICE RECEIVED WITH COPC PREMIUM NA

RELATIONSHIP TO JUNIORS

This is a Limited Run coffee, which means we have not been in talks with the producer, exporter, or importer about working on a Cost of Production Covered (CoPC) Project. We purchased this coffee through some trusted (and transparency oriented) friends at Mercon Specialty. When we cupped Maria's experimental lots, we literally did a double take at the cupping table. Limited Run coffees are typically purchased in smaller quantities, and sometimes serve as the initial trust-building purchase from an importer that we intend to work with on future transparency projects.

HOW WE BREW THIS 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.

Brew Ratio: We recommend a 1:2 brew ratio for this espresso.

Grind:Espresso

Total Brew Time: We brew this espresso for approximately 30 seconds.

Tips: Start with a 19g dose and a 38g yield.