One of many fine coffees from our roaster's favourite Brazil producer.
Pleasant fruitiness when served black or wicked chocolate and caramel notes in milk.
Guilherme Franco studied Agronomic Engineering with a Master’s degree in Coffee Plant Nutrition. Embracing the farm’s unique terrain, he was able to develop a methodology for planting and post-harvest care to produce high quality coffee with a highly complex profile. Opening up the market in Australia is a dream for Guilherme and his family. Since the first harvest in Serra da Campanha, Australia has been the focus for exporting these rare and complex beans. By Australia continuing to purchase them, it brings recognition to this special region. Guilherme measures uses Brix to test the sugar content of his coffee in order to monitor as many variables of the processing as possible, all of the coffees on Serra da Campanha are naturally processed.
Producer: Guillherme De Castro
Farm: Serra da Campanha
Region: Mantiqueira de Minas
Altitude: 1400-1500 MASL
Variety: Catuai 144
Harvest: October - December
Hailing from the farm, Serra da Campanha, lot 10 is a solid 10. A staff favourite, this coffee makes for a memorable experience due to its higher elevation, which contributes to its complexity. It smells like mangoes and Fruchocs mingling with Caramello Koalas, and these are some of the big flavours to be expected in the cup of this exciting coffee. We recommend a 1:2 coffee to water ratio and to aim for a brew time of 27-31 seconds. This coffee is great for milk beverages and doesn’t disappoint.