BOA VISTA - Brazil filter coffee

A new microlot from Sítio Boa Vista!

We are very pleased to once again be able to offer a special coffee from Mateus and his Sítio Boa Vistain Nova Resende. This Arara variety microlot Ararais available exclusively from us and represents our sustainable partnership with Sítio Boa Vista and Timo from Petunia Coffee.

In contrast to the last Boa Vista microlot we offered, this coffee was neither anaerobically fermented nor fermented with the addition of yeast cultures. After harvesting, the coffee cherries were fermented on a trailer under a tarp. As a result, the fermentation took place under oxygen-reduced, though not entirely anaerobic conditions. Subsequently, the cherries were dried as a natural.

The result is a Brazilian coffee that stands out significantly from a classic Brazil natural: finer, fruitier, and more complex, without losing its typically chocolatey character.

In the light filter roast, it reveals a harmonious interplay of cocoa, apricot, grape, and orange. The distinct sweetness, reminiscent of sugarcane, connects the fruity notes with the soft cocoa flavor. A fine, well-integrated acidity gives the coffee additional vibrancy without becoming overpowering. The creamy-smooth mouthfeeland the pleasantly lingering aftertaste make it an exceptionally accessible yet complex filter coffee.

Notes:Cocoa, apricot, grape, orange, sugarcane
Roast level:Light
Variety:Arara
Region:Nova Resende, Sul de Minas, Brazil
Altitude:1,100–1,150 meters
Process:Natural, fermentation under oxygen-reduced conditions
Producer:Mateus – Sítio Boa Vista
Importer:Direct import with the support of Touton

Cone Filter (e.g.: Graycano, V60, Origami,...)

• Brew Ratio 14g coffee - 250g water; temperature 93°C; 24 clicks C40 MK4
• 0:00 - 0:10 - 50ml
• 0:10 - 0:35 - (bloom)
• 0:35 - 0:45 - 50ml
• 0:55 - 1:05 - 50ml
• 1:15 - 1.25 - 50ml
• 1:35 - 1:45 - 50ml - then gently swirl the dripper)
• 2:40 - finished

This recipe also works well with 17g/300ml or 19g/325ml; in that case, pour in 60ml / 65ml increments and perhaps use a slightly coarser grind size (25/26 clicks). The total time may increase slightly.

Flat Filter (e.g.: Kalita, Orea, Origami, Graycano with coin,...)

• Brew Ratio 14g coffee - 250g water; temperature 93°C; 25 clicks C40 MK4
• 0:00 - 0:10 - 50ml - gently swirl the dripper
• 0:10 - 0:35 - (bloom)
• 0:35 - 0:55 - 100ml
• 1:15 - 1:35 - 100ml - then gently swirl the dripper)
• 2:30 - finished

This recipe also works well with 17g/300ml or 19g/320ml; in that case, pour in 60ml/120ml or 70ml/125ml increments and perhaps use a slightly coarser grind size (25 clicks). The total time may increase slightly.

AeroPress:

• AeroPress inverted.
  
• 18g coffee; (25 clicks); 170ml water; 89°C
  
• 0:00 - 0:30 pour 50ml water and stir slowly 5 times
  
• 0:30 - 1:00 top up to 170ml, stir 10 times, then attach the filter, push out the air, and place on the server.
  
• at 1:30 minutes start pressing slowly, finished at 2:00 minutes.
  
• afterwards top up with 50ml (slightly cooled) water from the kettle

Chemex 3 Cup:

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

Hario Switch

• 17g coffee (26 clicks);
• 250ml water (88°C)
• Bloom 50g water for 25s; then open valve
• at 35s pour up to 150g
• at 1:15min close valve and pour up to 250g (possibly a bit earlier; the water should not have drained completely yet)
• at 1:50 open valve again and a gentle swirl
• finished at approx. 2:30.
  

Have fun trying it out and experimenting yourself ;-)