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Brazil Fazenda Sao Francisco da Bela Vista

Výška: 1100 MASL
Spracovanie: pulped natural
Oblasť: Mantiqueira de Minas
Varieta: Yellow catuaí
Farmár:Tarcízio Aldo Zugliani
Zber: júl – september

Chuťový profil
Marhulový džem, mliečna čokoláda, karamel.

Sao Francisco da Bela Vista

Tarcízio Aldo Zugliani bought Fazenda Sao Francisco da Bela Vista in 1993. Over the years, he has made big improvements to the infrastructure of the farm. He built coffee drying terraces and invested in better processing equipment and rotary dryers. He replanted the farm with young sprouts to increase productivity and quality. Through soil analysis, he redetermined specific coffee farming methods.

Harvest and Post-Harvest

There are a growing number of farms in Brazil that are focusing more on cup quality than volume. These farms approach growing, harvesting and processing with a great attention to detail.

The altitude and volcanic soil in Brazil are prime conditions for growing the balanced, well-bodied coffees for which the country is famous. Wide, flat farms in many regions make mechanisation easier and allow for reduced production costs, making Brazil one of the few countries with consistently comfortable margins in the face of low world prices.

The relatively flat landscape across many of Brazil’s coffee regions combined with high minimum wages has led most farms to opt for mechanical harvesting over selective hand-picking. In the past, this meant 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.

After harvesting, cherry is pulped and laid to dry in the sun on terraces. After the parchment is dried, it is sent to the COCARIVE warehouse for storage until export and dry milling.

About COCARIVE

COCARIVE is a cooperative and exporter with warehouses and a dry mill in Carmo de Minas, Minas Gerais. The cooperative represents around 800 coffee estates in the region. COCARIVE assists its members in the marketing and export for international markets.

For cooperative members, after the drying stage, the parchment coffee goes to the COCARIVE warehouses. The cooperative takes further care of grading, commercialisation and export. They have their own quality lab and storage and milling facilities in Carmo de Minas. COCARIVE gives support to its members in all parts of the production chain. Their team of agronomists and technical experts assists with cultivation techniques, machinery, storage and finally commercialisation of the beans.

At the dry mill where they prepare the coffee for export, COCARIVE has its own laboratory for quality control. Their team of trained cuppers and Q graders makes the first selection based on cup quality. They will verify which lots are suitable and of high enough cup quality for specialty microlots. Their quality control team checks the quality of every lot at a variety of times throughout the dry milling process analysng both on physical and cup characteristics.

All COCARIVE member farms have the Protected Geographical Indication (PGI) certificate. On top of that, they are all certified by the Brazilian Specialty Coffee Association (BSCA). This certificate is a guarantee from BSCA that every aspect of labour at the farm is legal. It also guarantees the implementation of environmentally friendly practices on the farm during all steps of the coffee production process.

Coffee in Brazil

About 50% of all coffee in the world is produced in Brazil, nearly 3.6 million metric tons annually. With so much coffee produced in one country, it’s no wonder that there are a wide range of qualities produced there. Brazil produces everything from natural Robusta to the standard, neutral and mild Santos screen 17/18 coffees and the distinctive Rio Minas 17/18. In recent years, Brazilian producers also jumped on the bandwagon of specialty coffee, adding mild, sweet and at times floral coffees to the specialty spectrum. Next to being the biggest producer of coffee, Brazil also ranks highly among the world’s top coffee consuming countries. Coming in at number 14, Brazil consumes the most coffee of all South and Central American coffees and is second only to Canada in all of the Americas.

Most of Brazil’s coffee production is lower-grade or standard Arabica or Robusta – not specialty grade. Coffee is a major agricultural crop in thus vast country, playing an important role in the country’s economy. That’s one of the reasons why volume matters more than cup quality. Most Brazilian coffee is grown on huge farms, built and equipped for mechanical harvesting and processing, maximising the production output. This also means all cherries are harvested – unripe, ripe and overripe – in contrast to specialty’s selective hand picking. Coffee is typically dry processed, but far from comparable to the controlled, almost scientific, natural processing you can find on a Costa Rican specialty farm, for example since coffee is often dried in huge piles, leading to a large risk for uneven drying and unstable coffees.

However, there are also great Brazilian coffees out there for those willing to look for it. There’s a growing number of farms who are more concerned about cup quality than volume and are producing their coffee with great attention to growing, harvesting and processing. The country does not have great luck with their growing conditions, lacking both high altitude and volcanic soil, but this only contributes to the distinctive mild, nutty, sweet and chocolaty flavor profile that characterizes the origin.

About the Mantiquiera Region

Coming from the native Tupi word “amantikir,” Mantiquiera means “where the mountains cry.” This micro-region is located on the slopes of the Mantiqueira Mountains on the Minas Gerais side. The land borders São Paulo and Rio de Janeiro states. More than 7,000 coffee growers collectively produce up to 1 million bags annually.

The region has a long tradition of coffee growing with many generations participating in the production of excellent, world renowned specialty coffee. In 2011, Mantiqueira gained its PGI certificate for having a differentiated sensory profile known for floral and citrus notes, a dense and creamy body, medium-bright acidity and a long, sweet finish.

Recepty

Teplota vody
93.5°c

Množstvo vody
46.25g

Brew ratio
1:2.5

Množstvo kávy
18.5g

Čas extrakcie
26s

Hrúbka mletia
jemná

Tipy a triky

1. Používajte čerstvo praženú výberovú kávu. Nechajte ju však postáť aspoň 7 dní po pražení. Chuť aj parametre espressa budú konzistentnejšie. Po otvorení máte asi 2 až 3 týždne na spotrebovanie. Namelte si kávu až tesne pred použitím.

2. Odporúčame použitie precízneho VST filtru. Velkosť je na Vás, my však používame 20g ridgeless VST, ale máme k dispozícii aj viac veľkostí (15g, 18g, 20g). Naked portafilter je preferovaný. Precízna sprcha (ako napr. Pesado alebo IMS) v espresso stroji sú tiež body navyše.

3. Tampovanie. Tamper musí byť plochý a dostatočne veľký. Odporúčame aspoň 58.4mm pre VST filtre. Nejaká pomôcka (napr. O.C.D. alebo Mahlgut) na rovnomernú distribúciu sú body navyše pre konzistentnú kvalitu medzi jednotlivými shotmi.

4. Váženie všetkých parametrov: vstupné množstvo namletej kávy, výstupná váha espressa a čas extrakcie.

5. Teplota pri príprave espressa. Ak viete teplotu nastaviť, odporúčame 93°C pre väcšinu káv, pri niektorých o stupeň menej. Tlak konštantne 8 – 8.5 baru.

6. Voda. Filtrovaná voda je základ. Ak máte stroj s nádobou môžete použiť niektorú z balených vôd s nízkym obsahom minerálov. Pre profesionálne použitie je to téma na veľmi dlho a to nie je úlohou tohto blogu.

7. Brew ratio, teda pomer vstupnej váhy kávy a výstupnej váhy nápoja. Tento pomer sa líši pri rôznych kávach, ale my začíname pri brew ratio 1:2 a zvyšujeme alebo znižujeme pomer podľa chuti. Pri väčšine našich káv sa nám osvedčil pomer 1:1.8 – 1:2.3. Čas extrakcie je od 28 sekúnd po 35 sekúnd. Postupne pridáme recepty na naše espresso na náš blog. Ak dodržíme dané parametre, naše espresso má extrakciu 21 – 22% (mletie cez Mahlkonig EK43).

8. Pracovné postupy a správna hygiena stroja sú dôležitejšie ako znejú. Pred každým espressom treba prepláchnuť hlavu a utrieť spršku. Taktiež portafilter, tamper aj distribútor musí byť dokonale suchý a čistý. Každodenne treba čistit espresso stroj špeciálnymi prípravkami. Nie Cif nespraví to isté.

Teplota vody
93°c

Množstvo vody
400g (60g na blooming)

Čas bloomingu
60s

Množstvo kávy
28g

Hrúbka mletia
Stredne hrubé
EK43 8.0 z 11

Celkový čas extrakcie
3:00 až 3:15

Tipy a triky

1. Používajte čerstvo praženú výberovú kávu. Nechajte ju však postáť aspoň 7 dní po pražení, aby sa chuť kávy prečistila od chuti praženia. Po otvorení máte asi 2 až 3 týždne na spotrebovanie.

2. Kávu si nameľte na požadovanú hrúbku iba v množstve, ktoré okamžite spotrebujete.

3. Váženie všetkých parametrov: vstupné množstvo namletej kávy, čas od prvého kontaktu kávy s vodou až po dokončenie extrakcie a váha/množstvo použitej vody.

4. Brew ratio, teda pomer vstupnej a výstupnej váhy. Tento pomer sa líši pri rôznych kávach a aj pri rôznych metódach prípravy. My začíname pri brew ratio 1:15 a zvyšujeme alebo znižujeme pomer podľa chuti. Pri väčšine našich káv pri filtrovaní Hario V60 používame brew ratio 1:13 – 1:16. Čas extrakcie je 2:30 až 3:30 minúty. Postupne pridáme recepty na naše filtre na náš blog. Ak dodržíme dané parametre, TDS je v hodnote medzi 1,35-1,45% (mletie cez Mahlkonig EK43).

5. Voda a jej teplota pri príprave filtra. Na dobrý filter potrebujete kanvicu s husím krkom. Naozaj. Či si vodu zohrejete a potom prelejete je v podstate jedno, pokiaľ si viete udržať teplotu. Je však dôležité, aby ste boli schopný kontrolovať „flow“. Teplota by mala byť v závislosti na metóde prípravy od 94°C a vyššie. Ak nemáte chemický rozbor a dokonalú úpravu vody extrémne drahými zariadeniami, použite radšej balenú vodu. Hľadajte na fľaši 100 – 150 ppm.

6. Vždy pri bloomingu kávu pomiešajte. Nikto nevie naliať tak aby sa 100% kávy navlhčilo.

7. Pri nalievaní vody nemente výšku, z ktorej nalievate. Nalievajte smerom od stredu. Nikdy nenalievajte po stranách filtra.

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