Los Muertos Brasilia 250g
The taste of Brasilia Mantiqueira coffee is sweet, resembling caramel, but you'll also notice hints of dark chocolate, roasted almonds, and pears.
| Category: | Freshly roasted coffee |
|---|---|
| Velikost balení: | 75g, 250g, 1 000g |
| Acidita: | nízká |
| Typ kávy: | Arabica |
| Chuť: | Oříšková, Čokoládová, Karamelová, Ovocná |
| ? Země původu: | Jižní Amerika |
| Cupping score: | 84-86 |
| Označení: | Brazil Cascavel Vermelha Natural NY2 |
| Odrůda: | red bourbon |
| Nadmořská výška pěstování: | 800 - 1 100 m |
| Období sklizně: | Květen až září |
| Proces: | Přírodní |
| Sušení: | Terasy nebo africké postele |
| Stupeň pražení: | Střední |
COFFEE: Mantiqueira Mountains Pulped Natural Yellow Bourbon scr16+
TERRITORY: Carmo de Minas, Serra da Mantiqueira, BRAZIL
|
Species: Arabica Variety: yellow bourbon Attitude: 1 100 - 1 300 m Harvest period: May - September Process: Natural Drying: Patios or african beds Roast: City Acidity: low Cupping score: 84 Taste profile: caramel, dark chocolate, roasted almonds, pears |
Just under 40% of all coffee in the world is produced in Brazil - around 3.7 million metric tons annually. With so much coffee produced, it’s no wonder that the country produces a wide range of qualities. Brazil produces everything from natural Robusta, to the neutral and mild Santos screen 17/18, to the distinctive Rio Minas 17/18. In recent years, Brazilian producers have also begun investing more heavily in specialty coffee production. Today, the most prolific coffee growing regions of Brazil are Espirito Santo, São Paulo, Minas Gerais, and Bahia. Most Brazilian coffee is grown on large farms that are built and equipped for maximizing production output through mechanical harvesting and processing. The relatively flat landscape across many of Brazil’s coffee regions combined with high minimum wages has led most farms to opt for this type of mechanical harvesting over selective hand-picking. In the past, mechanization meant that strip-picking was the norm; however, today’s mechanical harvesters are increasingly sensitive, meaning that farms can harvest only fully ripe cherries at each pass, which is good news for specialty-oriented producers. In many cases and on less level sections of farms, a mixed form of ‘manual mechanized’ harvesting may be used, where ripe coffee is picked using a derriçadeira – a sort of mechanized rake that uses vibration to harvest ripe cherry. A tarp is spanned between coffee trees to capture the cherry as it falls. With the aid of these newer, more selective technologies, there’s a growing number of farms who are increasingly concerned with – and able to deliver - cup quality. |
Eva Hlošková
Valér Dzvonik
Petra Panyrkova
Daniel R.
Aneta Nováčková
Ondrej Grman
Vladimír Filip
Petra Panyrkova
Romana Marešová
Petra Panýrková
Gabriela Lebánková
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