BOA VISTA - Brazil Anaerobic Filter Coffee

We're delighted to finally have a fermented microlot from Mateus and his Sitio Boa Vista back in our range. This natural is available exclusively from us, by the way. Some of you will surely remember it.

This coffee surprises withFlavors that are strongly reminiscent of a rum-grape-nut chocolate from a well-known chocolate manufacturerand is one of the first coffees to be produced in our new,100% recyclable packagingcomes.

We call this coffeeanaerobic Natural, even if thenot quite accurate.Although this coffee wasfermented under a tarpaulin, but withlittle oxygen. Not entirely without oxygen.Above all, Mateus has dedicated himself to fermentationYeastThis means it is aYeast fermented coffee.

In addition to the aforementioned rum, grape, and nut chocolate, we also taste a hint of vanilla and mango. The body is creamy and beautifully smooth.Overall, an incredibly delicious, complex coffee with good sweetness and a light rum note.

Flavors: Rum-grape-nut-chocolate, mango, vanilla

Roasting level:filterbright

Arabica varieties:yellow Catuai; red Catuai
Growing area:Sul de Minas; Nova Resende
Mounting height:1100 - 1150 meters
Processing:Natural; almost anaerobically fermented with yeast

Producer: Mateus - Sitio Boa Vista

Importer:Direct import with support from Touton

• Arabica varieties:yellow Catuai; red Catuai
• Growing area:Sul de Minas; Nova Resende
• Mounting height:1100 - 1150 meters
• Processing:Natural; almost anaerobically fermented with yeast
• Producer: Mateus - Sitio Boa Vista
• Importer:Direct import with support from Touton

Further information about this direct import:

We source this microlot directly from the Sitio Boa Vista in Nova Resende. Located at elevations of 950 to 1300 meters, this hilly region is home to primarily family-run farms and small businesses whose coffee plantations demonstrate great quality potential. These include the 8-hectare Sitio Boa Vista, managed by Mateus.

Mateus fermented this coffee with Lalcafe yeast under anaerobic conditions. First, the yeast starter was activated, and then the coffee cherries or pulped coffee beans were placed in a 200-liter tank. During the process, the coffees were moistened with the yeast starter. The tank was then gassed with CO2 to ensure the lowest possible oxygen levels. This natural was fermented for 72 hours.

This direct import was made possible by Timo Plötz, a coffee farmer from Franconia ;)

Timo now lives with his family in Brazil and promotes direct trade in his region, Sul de Minas. Many thanks also toTouton Specialty Coffees,who supported us with the import.

Graycano, V60, Origami, Kalita, Fellow X:

• Brew ratio: 15g coffee - 250g water; temperature 93°; 24 clicks C40 MK4
• 0:00 - 0:10 - 50ml - Swirl
• 0:10 - 0:45 - (Bloom)
• 0:45 - 0:55 - 50ml
• 1:05 - 1:15 - 50ml
• 1:25 - 1:35 - 50ml
• 1:45 - 1:55 - 50ml - then swirl
• 2:45 - finished

The recipe works just as well with 18g/300ml; in this case, pour in 60ml increments and grind a little coarser (25 clicks).

AeroPress:

• AeroPress inverted.
  
• 18g coffee; (26 clicks); 170ml water; 92°
  
• 0:00 - 0:30 add 50ml of water and stir slowly 5 times
  
• 0:30 - 1:00 and fill up to 170ml, stir 10 times, then put the filter on, let the air out and place it on the server.
  
• Start pressing slowly at 1:30 minutes, finish at 2:00 minutes.
  
• then pour in 50ml (slightly cooled) water from the kettle

Chemex 3 Cup:

• 20g coffee;
  
• 330ml water,
  
• Water temperature 95°;
  
• 3:30 minutes extraction time including blooming;
  
• 3 pours
  

Hario Switch 03

• 25g coffee (26 clicks);
  
• 400ml water (95°)
  
• Bloom 60g water 35s;
  
• Fill in the remaining water completely;
  
• Let it steep for 2 minutes;
  
• Stir a few times at the top with a spoon;
  
• Let water run through at 2:50.
  

The run-through time should be a maximum of 1 minute (adjust the grinding level if necessary)

Have fun trying it out and experimenting yourself ;-)