Artisan Roastery

Brazil Sitio Nascente das Aguas 巴西 納許特地塊


Cherry. Raisin. Genmaicha

Variety Red Catuai
Processing Natural Processed
Region Espirito Santo
Producer Jose Antonio
Altitude 1100masl
Roast Level Medium Roast
Quantity 200g

About this coffee :

1960 年代,何塞·安東尼奧·帕斯蒂 (José Antonio Pasti) 的父親繼承了聖埃斯皮里圖 (Espirito Santo) 地區的一小塊土地,從此開始了全家人對咖啡生產的迷戀。 何塞在咖啡農場長大,幫助他的父親完成一些小任務,並逐漸熟悉如何有效地管理種植園。 隨著年齡的增長,他開始在鄰近的農場工作,獲得了最終管理自己的農場所需的廣泛經驗。 這發生在 1981 年,當時 José 的父親將他的土地分給他的孩子們,José 繼承了後來成為 Sitio Nascentes 的土地。

該批次採用日曬處理,將櫻桃整體曬乾 2-3 週。 這可以更清晰地展示聖埃斯皮里圖的風土,展示新鮮的櫻桃水果特徵和強烈的葡萄乾粘稠甜感,然後是有趣的玄米茶單寧餘韻。

José Antonio Pasti’s father started the family’s fascination with coffee production when he inherited a small plot of land in the Espirito Santo region in the 1960’s. José grew up on the coffee farm, helping his father with small tasks and slowly becoming more familiar with what it takes to effectively manage a plantation.

As he grew older, he started taking on work on neighbouring farms, gaining the breadth of experience he required to eventually manage his own. This happened in 1981, when José’s father split his land between his children and José inherited the land that became Sitio Nascentes. 

This lot is processed using the natural process, where cherries are sundried in whole for 2-3 weeks. This allows a clearer representation of the Espirito Santo terroir, showcasing a fresh cherry fruit character and intense raisin sticky sweetness, followed by an interesting tannic finish of genmaicha.

Brewing Recipe : 

Brewing ratio 1 : 1.6
Ground coffee 18g
Espresso output 30g
Brew time 25-33 seconds
Brewing ratio 1 : 15
Ground coffee 18g
Total water 290ml
Water temperature 93ºc
Brew time 3 minutes
Roast Date 17th of August 八月十七號

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