Packaging | 1,200g, 250g, Test sample 20g |
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Making coffee | Aeropress coffee, Cold brew coffee, Filter coffee, French press coffee, Espresso coffee, Cafeteria coffee, Moka coffee, Turkish coffee |
Brazil SANTUARIO SUL
Specialty coffee Brazil SANTUARIO SUL is a coffee with a nutty, sweet and chocolate flavor profile. It makes a lot of cream when cooking, and it tastes just like that in the mouth. Medium roasted.
1,50 € – 55,00 €
Hikofi Mini Coffee Guide
Mini coffee info guide: What to pay attention to in order to drink better coffee?
Freshly roasted and ground coffee
Use coffee that has not been roasted more than 6 months ago. For maximum flavor and aroma, grind it just before preparation.
Storage
Store the coffee in a room that does not exceed 22°C. It is mainly damaged by heat and light. You can also store coffee in the freezer. Coffee's enemy is oxygen, so always squeeze the air out of the bag before closing.
Grinding
Different preparations require different grinds. Turkish coffee needs the finest, followed by espresso and cafeteria. For filter coffee, we need coarser ground coffee. The coarsest grinding is for the French press.
Water
We recommend using filtered water. The taste of the coffee will be better, and you will also protect your devices from limescale.
Temperature
Coffee is sensitive to temperature. In all preparations, it should not exceed 94-95°C. For cold brew coffee, use cold water, to which you can also add ice cubes.
Cleanliness
Regularly clean your coffee machines and accessories, including the grinder and water heater. Limescale affects the taste of water and consequently coffee.
Brazil SANTUARIO SUL– distinctly nutty, sweet, chocolaty and very creamy.
REGION: Carmo de Minas
FARM/GROWER: Santuario Sul MG-Luiz P. Pereira
PROCESS: Natural
HEIGHT: 1100 masl
TRADING: May-October
TYPE: Yellow Catuai
EVALUATION: 85
FLAVOR PROFILE: Caramel, Chocolate, Almonds, Dried fruits, Creamy aftertaste
You can order coffee beans or ground.
The art of coffee cultivation
Selective picking of coffee cherries according to ripeness, which is measured by the Brix system. Cherries are washed with clean water, floating ones are removed. Cherries are soaked in water for 5 hours, after which they are dried in the sun for 18 days, to a humidity level of 10.5%. The coffee rests on the yucca bags for another 4 days to stabilize the humidity. Finally, the coffee is removed from the wrapper, packed in GrainPro bags, where it rests for a while before it goes on its way to different roasters around the world.
Description of the region and the coffee grower
The farm Santuario Sul was created five years ago. The operating philosophy and coffee processing techniques from the Santuario Cauca Colombia farm have been transferred to it. First, the Yellow Bourbon variety was planted on the farm, followed by others. Today, 20 different types of coffee from all over the world can be found on the farm. Every year, new coffee processes are developed at the farm, which better express the naturally present flavors in coffee. The Santuario project directly supervises the cultivation and processing of coffee plants on all the farms with which they cooperate.