Name: Alto Da Serra
SKU: RS-ES-332
Availability: InStock

Brazil

Single Estate of the family of Fabiano Diniz, Manhuaçu

The coffee farm is run by the fourth generation of Fabiano Diniz's family. It has 44 hectares of land for the cultivation of coffee plants. At Fabiano Diniz, the entire process is controlled from the cultivation to the closing of the coffee bags. This Catucai lot was grown in the highlands of the Matas de Minas region and then fermented as Pulped Natural. The Diniz family supports a social project that educates young people about the world of specialty coffee.

Yellow Catucai

100% Arabica
Pulped natural process

The Yellow Catucai variety is the result of a cross between
Catuai and Icatu and is known for its high productivity and yields. It was developed in Brazil.

Brown Sugar
×
Caramel
×
Blood Orange

Description

Espresso Recipe

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Alto Da Serra

Our second release from Alto-da-Serra Farm is here and it comes from near Manhuaçu, Brazil (which is about 300km east of Belo Horizonte). There Fabiano Diniz works on coffee with his family in the fourth generation. This coffee is grown at an altitude between 1150 and 1400 meters. It is a special lot of the Catucai variety, which has been roasted by us for the second time. This wonderful espresso tastes of notes of brown sugar, caramel and blood orange.

Processing & Fermentation

Fabiano Diniz's coffee farm is located in the highlands of the Matas de Minas region with nourishing soils and good temperature conditions. The Brazilian coffee farming family processes coffee with its own fermentation infrastructures. The coffee cherries are selectively hand-picked - and fermented as Pulped Natural. This type of fermentation process affects the taste of the coffee and we get very expressive flavors.

The Pulped Natural process

All the skin and much of the pulp are removed in the Pulped Natural blending process (dry and wet processed) after harvest. They are then placed on dry plots or African Beds. This type of fermentation reduces the risk of defects. At the same time, there is still enough sugar to sweeten the coffee and give it a fuller body. Careful drying after pulping is important. The Pulped Natural process is used primarily in Brazil.

Details

Single estate coffee from the Matas de Minas region of Brazil
Pulped Natural preparation
Choose between 250g, 500g or 1kg ground or beans
Flavor profile: brown sugar, caramel and blood orange
100% Arabica – gently roasted by hand
Delivery by DHL, climate neutral with GO GREEN
If you choose pickup on site, pickup is possible after confirmation by e-mail from 2 pm onwards

Sustainable cultivation and quality awareness

Similar to wine, the origin, cultivation and careful harvesting also form the basis for a specialty coffee. For our coffees, we use only ripe and hand-picked 100% Arabica coffee beans, because the elaborate harvest by hand is an essential quality criterion. Our highland coffees are natural products and are grown in shady forest gardens in a nature-friendly way. This preserves the biodiversity in the growing region. The coffee cherries can ripen slowly at cool altitudes with nutritious and fertile soil conditions. The coffee plants have more time to develop their characteristic and fruity aromas under these optimal climatic conditions near the equator.

Freshly roasted by hand

All Röststätte coffees are gently roasted by hand in Berlin so that the natural flavors can fully develop without unwanted acids. For a pronounced body and a versatile flavor profile in the cup, we want to emphasize and optimally process the special features of the respective variety, farm and origin of the coffee with our roasting. The aim is to exploit the full potential of the green coffee through our roasting process in order to highlight the valuable work of the producers in the growing countries. These are our quality principles – from source to the final cup.

Espresso Rezeptur

Standard setting temperature espresso machine: 93.5 ° C
Prerequisite: 18g sieve (basket), double portafilter outlet

Rezeptur

Dose in	18.6g
Extraction time in seconds	26
Dose out	38g

Freezing Date

22-33 Days after Roast Date

Taste Balance

Sweetness (low to high)	High
Acidity (low to high)	Medium-High
Bitterness (low to high)	Low
Texture	creamy, velvety
Weight (low to high)	Medium
Finish (short to long lasting)	Long-creamy

Flavour

Brown Sugar, Blood Orange, Caramel

Milkweight

Normal milk & Oat milk 110g

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