DETAILS
 ORIGIN: Brazil
 REGION: Minas Gerais
 ELEVATION: 1000-1200 M
 PROCESS: Natural | Patio Sun-Dried
 VARIETY: Bourbon | Catuai | Mundo NovoÂ
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 NOTES: Toasted Almond | Chocolate Malt | Raw HoneyÂ
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RECOMMENDED METHOD
Pour Over - Chemex, V60
BREW GUIDEÂ
 RATIO - 1:16 Grams of coffee per waterÂ
 GRIND - Sea salt resembling coarseness
05°F
 ADD FILTER - Saturate with hot water to warm the vessel and discard this water. Pour ground coffee into the filter. Â
 ADD WATER - Pour twice the amount of water than coffee in a circular pattern from center and spiraling out, known as the "Bloom".  Â
 BREWING TIME - 3.5 – 4.5 mins
 EXTRACT & ENJOY Â
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