Blick in das Umland der Fazenda Coqueiro

Straße im Vordergrund, Berge im Hintergrund bei Sonnenschein und leichter Bewölkung.

Vordergrund: Paulo Sérgio Carneiro Ribeiro und Raphael Braune (SUPREMO) zusammen auf einem Balkon. Hintergrund: Blick ins Umland der Fazenda Coqueiro

Fazenda Coqueiro

Name: Fazenda Coqueiro
Brand: Brasilien
SKU: 3858
Price: 12.05 EUR
Availability: InStock

Pomegranate · Medjool Date · Black Cherry · Creamy

Roasted Coffee

€12,05

(€4,82/100g)

Tax excluded. Shipping calculated at checkout

Größe:

250 g

Variant

Granulation

Facts

Country	Brazil
Region	Carmo de Minas
Farm / Farmer	Paulo Sérgio Carneiro Ribeiro
Variety	Yellow Catuaí
Processing	Anaerobic Hydro Honey
Altitude	1300 m

Suitable For

Filter | AeroPress | French Press

Farm History

What is the „Anaerobic Hydro Honey“ process? It is definitely one of the most complex processing methods with a ton of possible variations. The specific process of this lot was done by our friend Jonatas, who firstly measured the sugar content of the coffee cherries in degrees Brix, followed by manually removing the dark and overripe fruits and sorting the ripe cherries by size and density. The ripe cherries were then dried whole for about 8 days, similar to natural processing. Once they were dry they were then placed in sealed water tanks for up to 3 days, which not only rehydrates the cherries but also breaks down the sugars. As final step the coffee was then pulped and moved to raised beds to dry as honey processed and before being milled and prepared for storage and export. Even though this process is rather complex and time consuming, it sure is worth the effort since the result tastes wonderful! We hope you enjoy the coffee as much as we do! Cheers.

Preparation Filter Coffee

There are many different recipes that lead to an excellent cup of coffee, the following example should serve as a basic recipe and can be changed and adapted according to your wishes and willingness to experiment. With this recipe you will brew about 270 ml of coffee, that is one cup, or two cups.

Here is a small guide:

	V60	CHEMEX
Water temperature	90 – 96 °C	90 – 96 °C
Brewing ratio	1:15	1:15
Dose	18 g	18 g
Amount of water	300 g	300 g
Grind	Medium 20 – 30 Clicks on the Comandante	Medium-coarse 24 – 35 Clicks on the Comandante

Step by step

Step 1 Preparation:

Grind 18 g of coffee
Rinse the filter paper to get rid of papery flavor and preheat the brewer.

Step 2 Blooming:

Pour in 18 g of coffee.
Start timer.
With approx. 40 g water, wet all coffee evenly and quickly.

Blooming prepares the coffee for the coming extraction.

Step 3 Intervals:

Use slow circular motions going inward and back outward in spirals for each pour

00:30 min to 120 g
00:50 min to 180 g
01:15 min to 240 g
01:40 min to 300 g

Finally, wait until the coffee has finished brewing and enjoy!

Family Project SUPREMO

Our quality standards

We are convinced that no machine can replace a traditional roasting start and a good roasting master. At Supremo, coffee is not industrially produced - because Supremo is a traditional family coffee roaster. Day after day we work hard together to produce the best coffee and to inspire our customers for true coffee enjoyment! We attach great importance to first-class and always checked manual work.

The roasting craft

We roast in several small, traditional cast-iron roasting drums. We take our time until the coffee is really well roasted - each roasting batch separately. Due to the slow roasting, the coffee tastes strong and is particularly easy on the stomach and digestible. Insiders call this "Cast Iron Slow Roast". We call it: "Good things take time". Because if you roast too hot and too fast, you get beans that are brown on the outside - but don't reveal much of the magic inside. But this is exactly what we want to get out of the beans. After roasting, we do not rub the beans with water. We cool them with air and thus give them the opportunity to intensify the roasting aroma. Best craftsmanship and time - that is our secret!