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

Levitating Priest 001
Sítio Pinhalzinho - Red Catuai - Brazil

£12.50

House Espresso

Release 001 - Sítio Pinhalzinho <span class="divider-bar">|</span> Natural 

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 profile for this coffee allows to explore new origins and harvest cycles; whilst the component might change this profile will always focus on chocolate as a primary note.

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'.

An easy drinking coffee, this is a dense cup built around deep chocolate, notes of sweet mirabelle plum, muscavado sugar and roasted hazelnut praline. Round and high bodied

Producer Sergio Luis Riccetto
Farm
Sítio Pinhalzinho
Region Divinolândia
Country Brazil
Cultivar Red Catuai
Drying
Patio Dried
Fermentation Classic Natural
Altitude 1200 masl

Our recipe below is a good starting point, based on our profiling using a Decent DE1Pro with an EK43. Drop us a dm for advice dialling in your set up.

 Dry Dose 18g
Wet Yield 36-38g
Time 28-30s
Temperature 92°C
Pressure 7bar

Taste

An easy drinking coffee, this is a dense cup built around deep chocolate, notes of sweet mirabelle plum, muscavado sugar and roasted hazelnut praline. Round and high bodied

Origin

Producer Sergio Luis Riccetto
Farm
Sítio Pinhalzinho
Region Divinolândia
Country Brazil

Coffee Specification

Cultivar Red Catuai
Drying
Patio Dried
Fermentation Classic Natural
Altitude 1200 masl

Brewing Guide

Our recipe below is a good starting point, based on our profiling using a Decent DE1Pro with an EK43. Drop us a dm for advice dialling in your set up.

 Dry Dose 18g
Wet Yield 36-38g
Time 28-30s
Temperature 92°C
Pressure 7bar