Additional information
| Packaging | 1,200g, 250g, Test sample 20g |
|---|---|
| Making coffee | Aeropress coffee, Cold brew coffee, Filter coffee, French press coffee, Espresso coffee, Cafeteria coffee, Moka coffee, Turkish coffee |
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Brazil SERTAO
Specialty coffee Brazil SERTAO is a coffee that has distinctly sweet notes and delicate fruity notes. It is also characterized by special deep notes of whiskey and wine. It will appeal to those who like creamy coffee, with a full body. Espresso dream, otherwise suitable for various preparations.
1,80 € – 59,00 € with VAT
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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 SERTAO– sweet and delicately fruity, with deep notes reminiscent of whiskey and wine, full creamy body
REGION: Minas Gerais
FARM: Sertao farm-Isidoro Pereira
PROCESS: Natural 100 year reserve
HEIGHT: 1100 meters above sea level
TRADING: Aug-Oct
TYPE: Bourbon Red
FLAVOR PROFILE: Sweet, Fruity, Whiskey, Wine, Full & creamy body
You can order coffee beans or ground coffee.
The art of coffee cultivation
Selective harvesting of coffee cherries based on ripeness, measured using the Brix system. The cherries are washed with clean water, the floating seeds are removed. The cherries are soaked in water for 5 hours, then dried in the sun for 18 days, to a moisture level of 10.5%. The coffee rests in jute bags for another 4 days to stabilize the humidity. Finally, the coffee is de-wrapped, packed in GrainPro bags, where it rests for a while before being sent to various roasters around the world.
Description of the region and the coffee grower
The story of Fazenda Santuário Sul began in 2014 when Camilo Merizalde and Luiz Paulo Dias Pereira Filho wanted to recreate the innovative spirit of the original Santuario farm in Colombia. Their vision was to bring the same farming methods, expert post-harvest handling and commitment to excellence to the Carmo de Minas region of Brazil.
From the beginning, the farm planted Yellow Bourbon along with 18 coffees sourced from different coffee regions around the world. This genetic diversity laid the foundation for unique flavor profiles and an experimental approach to cultivation.
Today, Santuário Sul is internationally recognized for its exceptional specialty coffees, known for their quality and consistency. With a focus on innovation, sustainability and genetics, the farm combines traditional Brazilian coffee production with the top specialty scenes of Ethiopia, Panama and Colombia, achieving recognition in competitions such as the Cup of Excellence Brazil.
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