Chocolate, Hazelnut, Peanut Brittle, Peach Acidity
ABOUT THE FARM
Colina produced by Hudson Salvador Vilela
Importer - Mina Sul
Origin - Brazil, Minas Gerais
Process - Natural
Varietal - Yellow Catucai
Altitude - 1090-1250masl
This is the Natural coffee from Brazil that we knew we needed, and it delivered. We’re so excited to get this in our own coffee grinders and pair with milk immediately.
Hudson Vilela has years of agricultural experience and developed his vision to cultivate specialty coffeee alongside his sons. The whole family are stewards for nature in farming and within the Fazenda Colina, 30% of the land is under conservation.
When visiting the farm there are several springs, waterfalls, and a well balanced mixture of nature and coffee trees. Harvest is done using advanced machinery and the cherries that fall out of reach of automation are picked by hand. This natural coffee was delivered to the patio directly after this sorting process where it lays in the sun for 12 days to reach a target humidity.
The Vilela’s hard work has seen them earn awards and prizes including charting in 'The Minasul Quality Contest' in 2016, 2017 and 2018.
We think you’ll love this as an Espresso tasting the delicious Peanut Brittle and Chocolate Hazelnut, like Nutella. The Peach Acidity that cuts through provides some gentle relief in a coffee that will dominate with milk!
We paid 116% over the commodity price of coffee to our importer for this bag. The importers we work with pay a premium to farmers based on the quality they produce and are not driven by market prices.
WHEN DO YOU ROAST?
We roasted on Monday & Thursday's.
WHEN DO YOU SHIP?
Orders before Monday 12pm shipped Monday.
Orders before Thursday 12pm shipped Thursday.
We currently roast for both Filter and Espresso, easily identified by the subsequent Yellow and Black bags. It's important to note that we are always roasting for sweetness, clarity, and body, searching for these things during our quality control sessions on Wednesdays.
Whilst you should get good results using our Filter roasts as Espresso, and vice versa, the profiles that were chosen for each are done so with solubility in mind.
HOW SHOULD I DRINK IT?
We encourage you to develop your own recipe as variables change based on water quality and how fresh your coffee is. Our go-to starting point for this coffee is as follows:
Rest for at least 7-days. 1:2 Ratio (18g Coffee / 36g Espresso) in 26-33 seconds.