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Stow Coffee Roasters / BRAZIL – PANTANO ESTATE 250g

BRAZIL – PANTANO ESTATE 250g

10,00 

TASTE PROFILE

fudge cake, marshmallow, almond

This coffee has balanced taste profile. The cup is dominated by aromas of creamy chocolate cake, marshmallow and almond. It has delicate acids of ripe stone fruit, a full body and a long chocolate aftertaste. It is suitable for espresso, turkish, moka pot, as well as for the filter method of preparation.

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Description

ABOUT COFFEE
To tell the story of excellence in producing coffee, we must go back in time, more precisely, August 17, 1938 when Gerson Naimeg was born in Conselheiro Pena, Minas Gerais, the son of a German immigrant and a Brazillian mother. In 1957 he married Hercília Mafra. From this union six children were generated: Joseph Ali, Carlos, Nilza, Gerson, and Mauro Jorge Fernando.

In 1962, after lots of work, he got his first piece of land working as a coffee trader at Northern Company of Paraná, Uba. He never hide his passion for coffee and he planted their first crop. In 1981, after they were crops affected by three major frosts, he decided to go to the mountains of Minas Gerais achieving his first property: Pântano Farm, in the city of Coromandel, in the Pântano area. It was the first of many to come. Now they have four farms: Pântano, Bela Vista, Ouro Verde and Londrina.

The Naimeg Group’s farms are part of the Minas Coffee Origins initiative. Minas Coffee Origins are controlled origins that take specialty coffee to the next level.

This red catuai natural process gives you the perception of a sweeter coffee, this is because through fermentation microbes create compounds called esters that are absorbed by the seed. These esters survive the roasting process and are precursors to aromas that are created in the caramelization process of roasting, this makes the coffee seem sweeter.

Additional information

Količina

250g

Sorta

Red catuai

Nadmorska višina

1200m

Farma

Fazenda Pantano Estate

Regija

Cerrado Mineiro, Brazilija

Recipe

FILTER
COFFEE: 20g
WATER: 290g (93°C)
TIME: 2min 30sec

ESPRESSO
COFFEE: 18g
YIELD: 40g
TEMPERATURE: 93.5°C
TIME: 29sec