Coffee of the Month April 2024 Brasil SÃO SILVESTRE
Coffee of the Month April 2024 Brasil SÃO SILVESTRE Coffee Pirates
A new damn delicious roast every month.
BRAZIL SAO SILVESTRE NATURAL (AEROBIC FERMENTATION)
Experience a unique coffee aroma this month thanks to the 100% Arabica bean from Brazil
The Sao Silvestre is a real rarity in the Coffee Pirates range. As a natural coffee, it was dried in the coffee cherry and processed using anaerobic fermentation (in the absence of oxygen). The result of this complex process is a real explosion of flavor, with tropical notes of papaya, guava and plum, as well as a light citrus note. This variety was rightly awarded an impressive 90 points by the Specialty Coffee Association (SCA) - an award as a particularly fine specialty coffee.
Attention : These aromas only develop when prepared using a hand filter or a very good filter coffee machine!
story
The beans from our Sao Silvestre come from the growing region of the same name in Brazil, one of the most traditional in the country, and are produced with great expertise by Ismael Andrade on his farm in the fertile highlands. The experienced coffee farmer is known for sustainable cultivation and his award-winning specialty coffees. Only through direct contact was our roaster able to secure the harvest of these premium beans! To get the best out of your Sao Silvestre at home, we recommend preparing it using a hand filter .
Details
country Brazil
Producer Ismael Andrade (Cerrado, Brazil)
farm SÃO SILVER
Batch number STL018/22
Coffee type Arabica
Quality Scr. 16+
Harvest year 2022
Harvest time April June
Harvest type: hand harvesting “picking”
Altitude 1200m
processing Natural anerobic fermentation
variety YELLOW CATUAÍ
Cupping Score 90SCAE
preparation
Coffee of the month SÃO SILVESTRE
Brazil
Hario V60
Coffee quantity: 20g
Grinding level: medium-coarse ground
Temperature: 92°C
Water quantity: 300ml
Blooming: 30 sec
Total brewing time: 3:45sec.
Brewing instructions:
60ml Blooming for 30 sec, then add 40 ml
Repeat this process 2 more times (60ml-40ml-60ml-40ml)
– STL018/22
FIRST, THE COFFEE TYPE THAT BEST SUITS THE PROCESS MUST BE CHOOSED. DUE TO THE HIGH GLUCOSE CONTENT AND
STEP 2:
SELECTION
FRUCTOSE PRESENT IN THE COFFEE CHERRY, DETERMINED BY A REFRACTOMETER, WAS THE YELLOW CATUAÍ VARIETY
AFTER THE VARIETY HAD BEEN SELECTED, THE RIPE YELLOW CATUAÍ CHERRIES WERE HARVESTED WITH A HIGH-TECHNOLOGY MACHINE
STEP 3:
COFFEE TREES . The harvest of this particular plot took place on 08.07.2022
AFTER HARVEST, THE COFFEE CHERRIES WERE TRANSPORTED TO THE SÃO SILVESTRE FARM PROCESSING PLANT .
STEP 4:
SEPARATION OF RIPE AND UNRIPE CHERRIES
Upon arrival at the plant, the coffee cherries went through a density selection, which was responsible for separating the coffee cherries
AFTER SEPARATING THE FLOATERS, THE RIPE AND UNRIPE CHERRIES PASSED THROUGH AN ELECTRONIC SELECTION MACHINE.
STEP 5:
RESPONSIBLE FOR PICKING THE FRUITS AND SEPARATING THE RIPE FROM THE UNRIPE CHERRIES
The ripe cherries were placed in open air tanks to ferment at ambient temperature (average 24 degrees Celsius).
STEP 6:
THE TANKS (THE FERMENTATION PROCESS PROMOTES THE PRODUCTION OF PRODUCTS THAT POTENTIALIZE THE SENSORY PROFILE OF THE COFFEE )
After 72 hours, the coffee mass reached the appropriate temperature (about 35 degrees Celsius) and was removed
AFTER FERMENTATION, THE COFFEE CHERRIES WERE TRANSPORTED TO THE RAISED BEDS FOR SLOW DRYING (DURING 22 DAYS).
Slower drying promotes greater uniformity of the coffee beans
%20%0A%0A%0A%0A%0A%0A%0A%0A%0A%0A%0A%0A%0A%0A%0A...){kind=link}
Leave a comment
This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.