The green hills of the Campo das Vertentes region provide the perfect conditions to grow coffee. They form a natural border between two important delta’s in Brazil: The Grande River delta (heading south) and the São Francisco River delta (heading North-East). Henrique Cambraia is the 4th generation running this farm and one of our longest direct trade relations.
Coffee cherries are placed in the patio from the beginning in longitudinal parallel piles ranging from 30cm to 40cm in height. The piles are not moved for the next three days and the temperature is monitored by thermometers spread throughout the pile.
As soon as the temperature reaches 38 ⁰C, the pile is revolved in order to cool the cherries and avoid overheating. By keeping the temperature constant, it is possible to better control the fermentation levels.
Country | Brazil
Region | Sul de Minas (Minas Gerais)
Producer | Fazenda Samambaia
Variety | Topazio
Process | Chara
A recipe for the perfect espresso depends on a lot of parameters: machine, grinder, water, filter basket, coffee beans etc. In our bar in the Hague we take the following recipe as a starting point:
19 grams of coffee for an output (yield) of 45 grams of espresso (double espresso). The brewing temperature is 92,5 degrees °C and we brew our espresso’s with 7 bar instead of the regular 9 bar, just because we discovered that we like our espresso better this way. We aim for 25 seconds extraction time.