Kaffeekirschen an Zweig. Sítio Baixadão, Brasilien | SUPREMO Coffee

Raphael Braune (SUPREMO) und Antonio Marcio da Silva Arm in Arm. Sítio Baixadão, Brasilien | SUPREMO Coffee

Kaffeeplantage im Vordergrund. Sonne bricht durch Wolkendecke im Hintergrund. Sítio Baixadão, Brasilien | SUPREMO Coffee

Antonio Marcio da Silva und Raphael Braune (SUPREMO) begutachten eine ausgegrabene Pflanze. Sítio Baixadão, Brasilien | SUPREMO Coffee

Landschaft mit Kaffeeplantagen. Sítio Baixadão, Brasilien | SUPREMO Coffee

Berglandschaft mit Kaffeeplantagen. Blick ins Tal. Sítio Baixadão, Brasilien | SUPREMO Coffee

Antonio Marcio da Silva und Raphael Braune (SUPREMO) Arm in Arm auf einer Kaffeeplantage. Froschperspektive und Blick ins Tal im Hintergrund. Sítio Baixadão, Brasilien | SUPREMO Coffee

Antonio Marcio da Silva vor jungen Kaffeepflanzen. Sítio Baixadão, Brasilien | SUPREMO Coffee

Antonio Marcio da Silva zeigt Kaffeepflanze, die Früchte trägt. Sítio Baixadão, Brasilien | SUPREMO Coffee

Antonio Marcio da Silva zeigt, dass zwischen den Kaffeepflanzen auch andere Pflanzen wachsen, um Biodiversität auf der Farm zu schaffen. Dadurch kann er den Gebrauch von Düngemitteln reduzieren. Sítio Baixadão, Brasilien | SUPREMO Coffee

Sítio Baixadão

Plum · Caramel · Hazelnut · Golden Raisin

Roasted Coffee

€12,80

(€5,12/100g)

Tax included. Shipping calculated at checkout

Size:

250 g

Variant

Granulation

Facts

Country	Brazil
Region	Cristina, Mantiqueira de Minas, Minas Gerais
Farm / Farmer	Antônio Márcio and Helison da Silva
Variety	Red Catuaí · Yellow Catuaí
Processing	Anaerobic Fermentation
Altitude	1250 m
Awards	1^st Place Cup of Excellence Brazil 2014/15 1^st Place Cup of Excellence Brazil 2015/16

Suitable For

Filter | AeroPress | French Press

Farm History

Antonio and Sebastiano Da Silva grew up in a very large family. The two of them count a total of 13 siblings. About 20 years ago, the family began to use 1-hectare of their land start cultivating coffee. An experiment quickly turned into a real passion – a passion that should bear excellent fruit in time!

Today cultivation of coffee is the main income of the family. The region in which the farm is located, has ideal characteristics: a very fertile soil, well-defined seasons and an advantageous altitude - the best conditions to cultivate quality coffee.

Another goal of the family is the preservation of natural resources on the farm. The coffee cherries are picked by hand and then sun-dried on the farm's own terraces. A great effort, which pays for itself. Together, the two brothers have won several awards for their coffees.

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!