Levitating Priest 001 Sítio Pinhalzinho - Brazil
House Espresso Sítio Pinhalzinho, Brazil | Red Catuai, Natural
An easy drinking coffee, this is a dense cup built around deep chocolate, soft and balanced acidity from notes of sweet mirabelle plum, simple sweetness of muscavado sugar and roasted hazelnut praline. Round, smooth and high bodied - great through milk.
The first release in our Profile Series, The Levitating Priest is named after Father Nicanor from One Hundred Years of Solitude - a priest who could levitate simply by drinking chocolate. Our House Espresso should bring these magical chocolatey flavours as the primary note, with a supporting fruit flavour to provide some depth, showcasing the sweetness in an overall round profile. The roast sees a touch more development to give better expression and clarity through milk. Creating a flavour profile for this mainstay coffee allows us to explore new origins and harvest cycles; whilst the component might change this profile will always focus on chocolate as a primary note.
- Origin
- Coffee Specification
- About the Farmer
- About the Variety
- Brewing Guide
| Producer | Sergio Luis Riccetto |
| Farm |
Sítio Pinhalzinho |
| Region | Divinolândia |
| Country | Brazil |
| Cultivar | Red Catuai |
| Fermentation |
Classic Natural |
| Drying |
Patio Dried |
| Altitude | 1200 masl |
Sergio owns a 13 hectare farm with great positioning and altitude, where he grows Red Catuai, Yellow Bourbon and Mundo Novo. Facing the growing challenges of shifting climates and extreme climate conditions, Sergio's commitment to the land and sustainable processes have allowed his farm to produce consistently stunning lots, in the face of increasingly trying conditions. It's due to these dry conditions farmers of Divinolandia tend to be experts in natural processing - this lot is hand picked, then hand sorted and separated by ripeness before being patio dried as a 'traditional natural'.
Catuai is from the Typica-Bourbon lineage. It is a cross between Mundo Novo and Caturra. This variety type is high yielding in comparison to the traditional Bourbon variety. Because of its smaller size the plants can be more closely spaced, meaning it can be planted at nearly double the density while maintaining high cup quality. This characteristic makes it a very good option for producers.
| Dry Dose | 19g |
| Wet Yield | 39g |
| Shot Time | 26-29s |
| Temperature | 92°C |
Origin
| Producer | Sergio Luis Riccetto |
| Farm |
Sítio Pinhalzinho |
| Region | Divinolândia |
| Country | Brazil |
Coffee Specification
| Cultivar | Red Catuai |
| Fermentation |
Classic Natural |
| Drying |
Patio Dried |
| Altitude | 1200 masl |
About the Farmer
Sergio owns a 13 hectare farm with great positioning and altitude, where he grows Red Catuai, Yellow Bourbon and Mundo Novo. Facing the growing challenges of shifting climates and extreme climate conditions, Sergio's commitment to the land and sustainable processes have allowed his farm to produce consistently stunning lots, in the face of increasingly trying conditions. It's due to these dry conditions farmers of Divinolandia tend to be experts in natural processing - this lot is hand picked, then hand sorted and separated by ripeness before being patio dried as a 'traditional natural'.
About the Variety
Catuai is from the Typica-Bourbon lineage. It is a cross between Mundo Novo and Caturra. This variety type is high yielding in comparison to the traditional Bourbon variety. Because of its smaller size the plants can be more closely spaced, meaning it can be planted at nearly double the density while maintaining high cup quality. This characteristic makes it a very good option for producers.
Brewing Guide
| Dry Dose | 19g |
| Wet Yield | 39g |
| Shot Time | 26-29s |
| Temperature | 92°C |