Yellow honey catuai
Dark chocolate, almond, papaya & raisin.
We are proud to share with you our relatively new FAFCoffees Caparaó Project. This is a new region with similar farm sizes and ethos as FAF region yet with a different harvest season and taste profile.
From Mococa, where FAF is, to Alto Caparaó it is about 900km and the entire drive is coffee as far as the eye can see on both sides.
Alto Caparaó, where Clayton's farm Fazenda Ninho da Águia is, marks the entrance (from the Minas Gerais side) of the national park Pico da Bandeira. Pico da Bandeira (meaning the peak of the flag) is the third highest peak in Brazil with an altitude of 2982masl. It borders the states of Minas Gerais and São Paulo with one entrance in each state, on each side.
It is an impressive mountain range which effects the surrounding area's climate magnificently as it forms a barrier for the clouds coming from the coast. Thus, terroir here changes drastically on different sides of the park. All this just one hour from Manhuaçu, where the Atilla factory is located.
|Variety||100 % Catuai|
|Farmer||Fazenda Monte Alto|
|Roast Master, Quality cupper & Barista||Søren Stiller Markussen|
As a general rule you should dial in your espresso using a scale. The first three shots is normally indicating your espresso flow and the appearance of how well your espresso flow/brew.
Your first indicator should be the first drop appearing after activating/starting the water flow (pump/bottom). I recommend the first drop to appear approx. at 6-8 sec on most machines. in that way your espressoshot will brew as long a 26-31 sec.
If it appears before 4 sec. I will recommend you should grind finer and visa versa if the first drop appears later than/after 8 sec or more.
|Dose||20 g dobb shot|
|Target mass in weight/liguid||40 g.|
|Extraction rate||20/40= 0,50%|
The dose is calculated using a 20g VST porta filter.
Min dose is 19g/ and Max dose 21 g. pr dobb espresso.
This coffee is ideal to brew on Siphon, Chemex, Hario, Stagg fellow and December dripper Brew/ratio mass depends on how you pour the water, the weight of your coffee and the length of your brew. I like to recommend that you try to use different pouring techniques. So you will find out what will suit you and the coffee you have in your hands.
Prefinfusion = Using water to wet the coffee, so the particle can absorb water, giving access to flavour and aromas. As a rule when you use less coffee, less water is used to preinfusion. "just enough to cover the coffee in the filter".
Blooming = this is where the coffee particles is expanding, as any cellular products, giving access to transform the coffee attributes in to flavours and aromas. As a genius = less coffee/shorter blooming time. More Coffee/longer blooming time = that make sense right? Ie. 33 g of coffee = 30 sec blooming time. 60 g of coffee = 50-60 sec blooming time.
Building up your coffee in the filter = you coffee brewing times length and letting you coffee steep in the filter. Coffee needs to be handled firm and homogenises. Ie. Dont let your coffee set/sit or "dry out in the filter" when you pour the water in your coffee filter. Vise versa, you have to be careful, that you don't pour too much water, so you create a "swimming pool" on top of the coffee in the filter. The coffee should have a smooth "run through" contact time with water. You can find inspiration on Brew Guides.