Brazil - Rafael Pereira Anaerobic
Region : Camo de Minas, Minas Gerais
Farm : Fazenda Capim Seco
Varietal : Red Bourbon
Altitude : 1 100 - 1 300 m
Process : Natural Anaerobic
Taste Notes : Hazelnut butter, Yellow kiwi, Cascara
TASTE
With yellow bourbon being the leading variety for competition coffee in Brazil, we couldn't pass up this batch from Rafael Pereira for the second time this year! A complex and eloquent coffee, it brings the nutty ambience we've come to expect from Brazilian terroir while offering a beautiful aroma of sweet yellow fruit that marries with the magnificent acidity of cascara. The body is creamy, the harmony between flavors well-balanced, and it's a prime candidate for espresso!
ORIGIN
From generation to generation, the Pereira family have been renowned players in the Carmo de Minas region. Since his first harvest in 2007, Rafael has earned high cup scores for his lots, demonstrating his zeal for excellence time after time. Working alongside his mother and aunt's farm: Fazenda Irmăs Pereira, Rafael shares patios and drying beds with his family, stating:"Coffee is what makes my family stay tightly bonded, up since the past until nowadays," Rafael says. If we want to honor its influence on our lives and history, we must have in mind to keep the hard work we're used to employ in our tasks in order to produce, consistently, the finest coffees possible."
TASTING
From espresso to French press, this coffee is a sure-fire comfort! Awakening your mornings with a cloud of milk or accentuating your routine with a double espresso, it leaves no one indifferent with its versatility and gentle character. Roasted according to Nektar's espresso standards, we see it as the best espresso on our menu, with a firm hand-in-hand balance between tradition and boldness. Mixologist? Brace yourself and look no further, this will be the perfect option to enhance your espresso-martini!
Espresso Parameters
Ground coffee : 18.5 g
Result : 40 g
Extraction time : 24 s
Manual filter
Ground coffee : 22 g
Result : 320 g
Temperature : 91 C.