Brazil Valdeir Moura de Paula Espresso
Brazil Valdeir Moura de Paula Espresso
Red Plum, Almond Paste, and Milk Chocolate
This is our staple coffee we use for our everyday espresso. It has a pleasant acidity of ripe red plum with a sweetness in the middle and almond nuttiness. Plays wonderfully with milk.
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- We typically roast on Monday, with orders being available by Wednesday the latest. Please keep this in mind when placing your order, or it might get bumped to the next roast day.
More information about this coffee
Geographically, the municipality of Brejetuba sits in the Southwest Mountain region of the State of Espirito Santo, and is surrounded by the Atlantic Forests.The Paula family recognizes the potential quality of this area of Brazil. Paulo is the eldest of a group of brothers who have been focused on producing quality coffee since the early 2000s. They were one of the first to start pulping and washing their coffees; They were also one of the first to plant different Catuai or Catucai varieties. Having won several cup competitions, the Paula's have been leading the way in coffee quality for Espirito Santo.
| Producer | Valdeir Moura de Paula, Sitio Sossego |
| Location |
Brejetuba, Espirito Santo |
| Elevation | 1120 masl |
| Variety | Yellow Catuai |
| Process | Pulped natural |
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Brewing Reccomendations
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Here's a good place to start:
- Use a 1:16 ratio. Use the amount of coffee (grams) x 16 of water.
- Get your Water as HOT as you can.
- Aim for a 3-4 minute brew time. To make your brew take longer, grind your coffee finer.
Espresso
Dose (ground coffee in)
18 grams
Yield (espresso in the cup)
40 grams
Time (how long it takes)
35-40 seconds
To make your shot time longer, grind your coffee finer.