About this coffee
ORIGIN
Brazil Campo Alegre
The cool, green hills of Minas Gerais’ South provide the ideal conditions for growing coffee. It's no wonder that several of Brazil's best specialty lots come from this region. The region is locally known as 'Vertentes' and forms the border between two important deltas in Brazil: the Grande River delta (heading south) and the São Francisco River delta (heading northeast).
Henrique Dias Cambraia, owner and manager of Fazenda Campo Alegre, is the fourth generation on this plantation. Together with his brother and sister, they run the company since 1993. The plantation house, built in 1825, was completely restored in 2006. The success of the plantation can be attributed to a combination of factors: the planting's location at 1,200 meters above sea level, a stable climate with an average of 21 degrees, competent plantation management of the farm and fields, and continuous training of the staff based on the company's own quality control programs.
Located around Santo Antônio do Amparo, the farm produces several varieties of Arabica coffee, including this Catucai, a hybrid between Icatu and Catuai. This variety comes in both a red and a yellow variant and has high resistance to the mildew (coffee rust). The so-called single origin lots are carefully kept apart to obtain a high traceability. After picking, the ripe berries are dried in the sun on patios, after which the beans are removed from the dried berries and further processed. This method ensures a sweet and fruity character in the coffee.
This is how we roast this coffee.
A perfect espresso recipe is dependent on many factors: the machine, the grinder, the water, the filter basket, the beans, etc. In our bar in Den Haag, we usually start with this recipe:
19 grams of coffee for an output of 45 grams of espresso (double espresso).
We start with a run time of 25 seconds.
