Brazil – Samambaia Peaberry
PRALINE. CREAMY. HAZELNUT.
Variety | Peaberry
Process | Natural
Region | Campo das Vertentes
€9,00 – €35,00
ORIGIN
Brazil – Samambaia
Cupping through the harvest at Fazenda Samambaia we came across this super tasty natural processed peaberry lot. Usually there are two coffee beans inside a cherry but sometimes nature takes a twist and only one bean is formed. They are sorted out in the gravimetric separation and kept apart from the rest. This year the number of peaberry’s was higher than usual due to the low amounts of rain.
Since there is only one bean inside the cherry it takes up all the nutrients and has the chance to develop a lot of flavours. Getting some extra sugars from the natural processing helps these lovely little nuggets to become real powerhouses.
Tasting these we found a lot of sweetness combined with the solid body and creaminess of the Campo das Vertentes region. Completed with notes of delicate chocolate and light roasted hazelnuts makes this a very enjoyable cup.
This is how we brew this coffee
We prefer to drink this coffee as a filter, but this coffee is also a true flavor enhancer as an espresso! One of the widely used brewing methods is the V60, which is also the brewing method we use for this recipe. For other recipes, we would like to refer you to our brew guide.
Supplies:
16 grams of coffee
(hand) grinder
V60
Filter paper
Cup/Carafe
Kettle
250 grams (filtered) water
Scale
Brewing method:
Grind the coffee medium/fine
Bring the water to a boil (95 degrees)
Place the V60 on the cup/carafe and insert the filter paper into the V60
Wet the filter and empty the cup/carafe
Place the cup and V60 on the scale
Put the ground coffee in the V60 and make sure that the coffee is evenly distributed
Tare the scale
Pour 45 grams of hot water on the coffee, make sure all the coffee is wet, start a timer right away
Let the wet coffee rest for 30-45 sec (bloom)
Slowly pour hot water in circulair motion over the coffee to 120 grams
At 1 minute and 20 seconds, slowly pour hot water in circulair motion over the coffee to 250 grams
The coffee must have run through at 2 minutes 30 seconds.
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