Brazil - Santa Ines Acaia

Brazil - Santa Ines Acaia

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dark plum, black cherry, chocolate, caramel

Roast Profile
Grind Size

Producer: Pereira Family
Location: Carmo De Minas MG
Variety: Acaia
Process: Natural Extended Fermentation
Altitude: 1,050 masl
Crop Year: 2023

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The farm is located on the ridge of Mantiqueira Mountain in the city of Carmo de Minas. Acquired by the Sertao Group in 1979, new crops were planted along with concrete terraces, washer, dryer for processing.

Residing in the Santa Inês Farm are 35 registered employees, and a total of 80 people. Housing and infrastructure is established by the farm such as water, electricity, and sewage system. All families are provided for with basic needs- including education, health medication, and food.

Concern for the Environment:
The Sertao Group makes it a priority to preserve a large amount of native forest, streams, and springs in order to maintain the thriving environment.

Harvesting and processing of coffee:
Harvesting is always done manually so as to preserve the coffee quality. They are brought to Sertao Farm to be washed, peeled then scattered to dry. Afterwards, they rest in bins, and returned to drier where 10.5% moisture bins go outright for 30 days to rest and processed. They are deposited in the Cooperative which will be the definitive classification standard.

brewing guide

- Ready your brewing tools ahead.
- Keep your coffee gear and containers clean.
- Decide and adjust your grind size based on:
— Your coffee’s roast date
— Your brewing method
- Be consistent with water quality and measuring weight, ratios, and time.
- Remember!
— Let your palate help you personalize the best recipe for you.
— Brew often and have fun!

More about Brewing here.

FOR FILTER

  • COFFEE-TO-WATER RATIO: 1:15
  • COFFEE GRIND SIZE: Medium fine
  • (like table salt; 21-28 clicks in Comandante MK4 and 14-18 clicks in Timemore C2)
  • COFFEE AGE: 7-14 days, ideally
  • COFFEE DOSE: 17 grams
  • WATER WEIGHT: 255 mL
  • WATER TEMPERATURE: 90°C-93°C
  • TARGET BREW TIME: 02:30 - 03:00

1. Heat water to 90°C-93°C

2. Arrange your brewing set-up.

— Place your dripper on the carafe & filter paper in the dripper.

— Rinse the filter paper with hot water & remove the rinsing water from the carafe.

3. Switch on your scale.

4. Measure out 17 g of coffee & grind to Medium Fine.

5. Place the carafe and dripper with the rinsed filter paper onto the scale, & tare.

6. Transfer the ground coffee to the dripper; then, tare.

7. Start the timer!

First pour to bloom, 55ml for 30 seconds.

Second pour, 100 ml at 00:30.

Third pour, the final 100ml at 01:15

8. Target to finish the brew within 02:30 to 03:00 minutes.

9. Serve & enjoy!