Brazil Araponga- Single Origin Espresso/ Filter

COUNTRY - Brazil
REGION - Araponga, Matas de Minas
ALTITUDE - 950 - 1400 M.A.S.L
VARIETAL - Red and Yellow Catuai
PROCESSING METHOD - Natural

NATURAL PROCESS
The ripe coffee cherries are hand picked and allowed to dry completely around the seed before being husked or hulled off. While historically this hulling was done by hand with a kind of mortar-and-pestle setup, today it’s done by machinery that can be finely calibrated.
While the coffee is drying the sugars are continually fermenting inside the cherry while there is enough moisture to feed the microorganisms. This can take up to 30 days on average.
Due to the long fermentations, natural processed coffees often display fruity or “pulpy” flavours, often described as “boozy” or “winey”; can also have strong nutty and/or chocolate characteristics, and typically has a heavier or syrupy body

CATUAI
A cross between highly productive Mundo Novo and compact Caturra, made by the Instituto Agronomico (IAC) of Sao Paulo State in Campinas, Brazil.
The plant is highly productive compared to Bourbon, in part because of its small size, which allows plants to be closely spaced; it can be planted at nearly double the density. The plant’s shape makes it relatively easy apply pest and disease treatments. It is mainly characterized by great vigor and its low height; it is less compact than Caturra. Unfortunately it is highly susceptible to coffee leaf rust. There are yellow-fruited and red-fruited types, and have since been many selections in different countries.

Espresso Recipe

Dose 20g in
Yield 30 - 45g out
Brew time 26-32 seconds

If you prefer a more syrupy, short style shot, aim for the lower yield in the longer time.