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Brazil Jose Santana

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    Brazil Jose Santana

    Enjoy as black espresso or filter, light roasted coffee tastes best at 10-28 days.

    • Country: Brazil
    • Region: Chapada Diamantina
    • Altitude: 1,350 MASL
    • Owner:  Jose Santana
    • Variety: Red and Yellow Catuaí
    • Processing: Pulped Natural

    Tasting Note: Sultana, grapefruit and Nutella

    Roast to Order:

    • Roast: Every Monday
    • Dispatch: 1 to 3 days after roasting
    • Whole bean only

    Recommended Recipes:
    Espresso:
    20g:60g, 21-23 seconds, 94°C (1:3 ratio)

    V60:
    15g:250g, 3 pulses, 2:30-2:45 minutes, 96-98°C (1:16.5 ratio)

    Batch Brew:
    1:16 ratio, 94-96°C

    This coffee was produced by Jose Santana on his small 4-hectare farm located at 1,350m above sea level in the micro-region of Gerais, near Piatã, a privileged coffee growing region in Bahia’s Chapada Diamantina region. Chapada Diamantina translates to ”Diamond Plateau” in Portuguese, and for 100 years this area was mined for the gemstones embedded in its cliffs. Today the region is famous for its specialty coffee since the 2009 Cup of Excellence, where five of the top 10 spots came from Piatã. The region’s dominance in the awards has continued every year since and incredibly, in the 2016 Cup of Excellence Pulped Natural competition, an astounding 19 of the 24 winning lots came from Piatã! 

    These coffees are extremely limited, and production is relatively small, given the small scale of the farms in this part of Brazil. This coffee was produced using the pulped natural processing method. Coffee was hand pulped and dried for 10-20 days on patios in the sun and under the shade of a greenhouse with the mucilage still attached – spread into thin layers and raked several times a day.