Brazil - Santuario Sul Natural

Brazil - Santuario Sul Natural

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dark plum, cranberry, walnut, baker’s chocolate

Size 250 grams
Roast Profile Filter
Grind Size Whole Beans

Producer: Luis Paulo Pereira
Farm: Santuario Sul
Location: Carmo De Minas
Variety: Yellow Bourbon
Process: Natural 
Altitude: 1,300 masl

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Santuario Sul, or Southern Sanctuary, is the birthplace of Carmo Coffees’ New Brazil Coffees, where new describes both the non-traditional cultivation, harvesting, and post-harvest processing practices espoused by Luiz Paulo and the unprecedented flavor profiles these are aimed at creating.

The impetus for founding this new specialty coffee project was the desire not only to anticipate, but shape, market trends. Its implementation began with bringing a diversity of coffee varieties from the different producing countries, acclimatizing them to the Brazilian environment, and then conducting experiments in fermentation and drying to give rise to a new spectrum of Brazilian cup profiles.

Currently, the traditional Yellow Bourbon grows alongside 30 considerably exotic coffee varieties including SL 28, Geisha, Sudan Rume, Acaia, and Starmaya.

Brazil has been cultivating Bourbon since the 1860s, from where it spread out to more areas in the Latin Americas. It is regarded as one the country’s traditional coffee varieties, which specialty coffee drinkers have come to widely associate with well-loved and familiar tasting notes leaning toward nuts and chocolate.

As part of Luiz Paulo’s ambitious endeavor to promote the next generation of New Brazil Coffees, unlike in conventional plantations, Santuario Sul Yellow Bourbon has been eco-consciously cultivated in the shade, harvested by hand at a specific ripeness level, and attentively processed with the intention of expressing more of a nuanced character, defined by distinctive yet mild fruit notes complementing its rich, nutty, and chocolatey sweetness.

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.


  • 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
  • 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!