BRAZIL / NATURAL
A velvety and very drinkable micro-lot from South of Minas, layered with flavours of caramel, milk chocolate, and nut butter with a sweet, honeyed finish.
Producer: Cleverson Fagundes
Region: Natércia, Sul de Minas, Minas Gerais, Brazil
Farm: Sítio Pinhalzinho dos Fagundes
Cultivar: Yellow Catuaí
Process: Pulped Natural
Altitude: 950m - 1100m asl
Pinhalzinho dos Fagundes is an award winning member of the Minasul co-operative, the producer association in Minas Gerais Artisan Roast have been working with for several years now. Every year the co-op runs a quality competition to promote excellence through their member base and this micro-lot finds its way to you as a winner from the most recent competition. Every year there is a natural process and a pulped natural process section of award winners and this Yellow Catuaí is a
The pulped natural process is very much the pre-cursor to the well-known honey process common in much of Latin America’s speciality coffees today. One key difference is that with pulped natural, typically a little more of the sticky mucilage that sits between the fruit and seed in a coffee cherry, is removed compared to the honey process. Pinhalzinho dos Fagundes are experimenting with this process and this coffee shows that controlling the pulping combined with extended drying in static driers can deliver a more dynamic, complex pulped natural coffee.
The resulting coffee has classic South of Minas profile where supreme balance and sweetness combine with flavours of caramel, milk chocolate and roasted nut butter join harmoniously. After- flavours of honey, pineapple and orange citrus add complexity to the profile and help to showcase the subtle, yet moreish complexity needed to succeed in Brazilian quality competitions. Pinhalzinho dos Fagundes like all great Brazilian coffees is extremely drinkable and works in a wide range of
Espresso Recipe If you are brewing Pinhalzinho Fagundes as an espresso here’s a recipe we enjoyed in the lab. How much you put into the portafilter will depend on your machine. Pushed a little further than a 1:2 ratio it still has a big creamy mouthfeel with rounded structure and layers of caramel, nut butter and milk chocolate with notes of pineapple on the finish.
Brew time: 27 - 29 seconds
Brew Temperature: 93°C
If you’re not sure about ratios this means ‘dry coffee weight: brewed coffee weight’. Weight is a more consistent way of measuring than volume and we always recommend using an inexpensive set of digital scales that have 0.1g resolution when brewing at home.
If you can change the temperature of your espresso machine, we’ve added notes on preferred temperature as well. Changing temperature can impact on the types of flavours most present as well as the intensity of the acidity in an espresso.