Levitating Priest 001 </br> Sítio Pinhalzinho - Brazil
Levitating Priest 001 </br> Sítio Pinhalzinho - Brazil
Levitating Priest 001 </br> Sítio Pinhalzinho - Brazil

Levitating Priest 001
Sítio Pinhalzinho - Brazil

£40.00

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.

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