Artisan Roastery

Brazil Fazenda Passeio

Quantity

橙子、 野生蜂蜜、 杏仁奶
Orange. Wild Honey. Almond Milk.

Variety Bourbon
Processing
Pulped Natural
Region Minas Gerais
Producer Adolfo Henrique Vieira Ferreira
Altitude
1100-1200masl
Roast Level Medium Roast
Tasting Notes
Orange. Wild Honey. Almond Milk.
Quantity 200g

About this coffee :

這個巴西咖啡農場與Artisan Roastery長期合作,每次收成都顯示出Adolfo Viera的進步。

Fazenda Passeio位於南米納斯(Sul de Minas)心臟地帶的優質專業咖啡國家。該農場的130公頃種植園位於海拔1100至1200米之間的山區,該地區土壤肥沃,雨水充沛。

維埃拉·費雷拉(Vieira Ferreira)家庭從事咖啡的生產已有三代人,現在由阿道夫·維埃拉·費雷拉(Adolfo Vieira Ferreira)領導,他對細節的關注和對生產頂級特色咖啡的承諾是首屈一指的。為了保證質量,農場僱用了大量熟練的工人來手工完成大部分生產過程-從種植土壤準備到手工採摘成熟的櫻桃。

Passeio的咖啡只有在櫻桃達到成熟階段才收穫,以避免加工生豆。所有的櫻桃都是手工採摘的,然後立即在農場寬敞的露台上在陽光下曬乾自然批次,上面還附著著櫻桃,通常能使果實更加結實,更野性。然後,在最終乾磨之前,將咖啡在木製的休息箱內的羊皮紙中保存至少60天,並在出口前立即進行分選。

它製成了一杯順滑香甜的咖啡,並帶有巴西咖啡中很少品嚐到的獨特的冷榨橙汁。它使濃郁的義式濃咖啡與牛奶完美搭配。我們更喜歡牛奶少一些,更能顯示出光滑舒適的拿鐵。

This Brazilian coffee farm has been a long time collaboration with Artisan Roastery, and every new harvest shows improvements from Adolfo Viera.

Fazenda Passeio is located in prime specialty coffee country in the heart of Sul de Minas. The farm’s 130 hectares of plantations lie between 1,100 and 1,200 metres above sea level, in a mountainous area with excellent soil fertility and regular rains.

The Vieira Ferreira family has specialized in coffee production for three generations and is now headed by Adolfo Vieira Ferreira, whose attention to detail and commitment to producing top class specialty coffee is second to none. In order to guarantee quality, the farm employs a high number of skilled workers to carry out most of the production process by hand - from soil preparation for planting, to hand picking of the ripe cherries.

Passeio’s coffee is harvested only when the cherries reach an advanced stage of ripeness, to avoid processing green beans. All the cherries are hand picked and then natural lots are immediately dried in the sun on the farm’s extensive patios with the cherry still attached, typically producing a fruitier, wilder cup. The coffee is then kept in parchment in wooden resting bins for a minimum of 60 days before the final dry milling and sorted immediately prior to export.

It makes a bold and velvety cup, with distinctive cold press orange juiciness that you rarely find in Brazilian coffee. It makes a full bodied espresso and pair well with milk. We prefer a less milk option like piccolo and flat white, a smooth and comfort cup.

Brewing Recipe : 

Espresso
Brewing ratio 1 : 1.6
Ground coffee 18g
Espresso output 30g
Brew time 25-33 seconds
Filter
Brewing ratio 1 : 15
Ground coffee 18g
Total water 290ml
Water temperature 93ºc
Brew time 3 minutes
Roast Date 3rd of August 八月三號

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