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Brazil, Fernando Hervaz, Natural Process

This coffee is great no matter what brewing method, but we think it makes for an especially delicious espresso or filter brew. Reminds us of velvety chocolate, light florals, berry preserves, and macadamia nut.

The Story

From the Grower:
"We have been working in coffee for over 25 years. We have a small property, so it was very hard in the beginning. Over the time, we have learned more about the techniques of producing specialty coffees and I have been improving the quality of my coffees every year. We harvest the coffee at optimal maturity and carefully handle the post-harvest processes to preserve all flavors coming from the fresh beans."
All activities at Sítio Monte Alto are designed to produce quality coffee. The harvest is selective, removing only ripe fruits from the plant. After harvesting, all grains are washed to remove the float fruits (that are over-ripe and dry), leaving only the best fruits. The natural drying process is slow, under a natural fermentation process that takes 30 days on average to reach the ideal humidity. Then, it takes another 30 days of resting before the coffee is ready to be processed and sorted.
Brewing Method Recommendation: We created this roast profile as single origin espresso, but it's delicious just about any way you brew it. It's perfect with all kinds of milks. Our favorite non-dairy pairing for this coffee is oat milk.
Filter/Pourover Recipe
Dose · 20g 
Water · 334g, 203F Temp
Ratio: 16.7 to 1
Brew Time: 4:00 is a good target for v60
  • Dose · 20g in, 45g out
  • Ratio: 2.25: 1
  • Brew Time: 26-30 seconds
  • Brew Temp: 201F, tested on La Spaziale Dream @ 9 bar

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