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Brazil Pedro Santana

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    Brazil Pedro Santana

    • Roast Profile: Enjoy as Black Espresso or Filter
    • Light Roasted: Tastes best at 10-28 days
    • Country: Brazil
    • Region: Chapada Diamantina
    • Farm: Cafundo
    • Altitude: 1,360 MASL
    • Variety: Red and Yellow Catuaí
    • Processing: Pulped Natural

    Tasting NotePlum, green apple and almond praline

    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


    Cafundó is a very small coffee farm located in Piatã, in Bahia’s Diamantina Plateau 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. Piatã is a very unique and privileged coffee growing region in Brazil. The area has high altitudes up to 1,400 meters above sea level, which is very high in Brazil. In winter, the temperature ranges from 2°C to 18°C, and these factors, combined with the area’s rich soil and growing conditions, present favourable conditions for the production of high-quality coffee with a cup profile that is very bright, transparent, and distinctive.

    This region has only recently started to become recognised internationally for its high quality 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!