Brazil Fazenda Miaki Yellow Bourbon

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Orders placed during the week are roasted on Wednesday of the following week and shipped on Friday.

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Brazil Fazenda Miaki Yellow Bourbon – Japan precizitas a brazil coffee

Brazil a world gigasza, a Earth complete producer approximately felet gives. In this a huge volumenben easy get lost in the sea of coffee, where a the focus is often on quantity, the machine harvest and the low arakon is. The Fazenda Miaki however a quite other happen mesel el: this a flavour "specialty" szemleletu, special odafigyelessel made lot (micro-lot), which messze kiemelkedik the average brazil coffees among.

The Miaki family happen and a terroir

A farm nevenek japan csengese not a veletlen muve. The Miaki family Japanbol emigralt Braziliaba, magukkal hozva a precision and a part for kinos attention. Coffee utazasukat a southern Parana allamban kezdtek, however the 1970-es year hirhedt „black fagykarja” (geada negra) after, which elpusztitotta the plantations large part, eszakabbra, a Minas Gerais allamban can be found Cerrado Regionba tettek through szekhelyuket. Here 1980 since termesztenek coffee.

A altitude above sea level 1.050 - 1.250 metre-long Altitude brazil viszonylatban specifically jonak number, a material rich vulkanikus talaj and a ownos microclimate pedig perfect environment creates The coffee for.

The Yellow Bourbon and a handle art

A brazil operation on farms almost exclusively machine – so-called „strip picking” method – harvest, which that means, that the agrol simultaneously huzzak down the ripe, a ripe, a still green beans, moreover a leveleket and gallyakat lower. This woody, karcos, in some cases tart flavours results in in the cup.

The Fazenda Miaki with this compared with exclusively selective, manual/hand harvest (hand-picking) uses. A harvest only a perfectly ripe coffee cherries szedik down. This lot furthermore 100%-ban the Yellow Bourbon variant entered. A yellow replacement Bourbon Variety The coffee one kedvence: a traditional red variety compared to magasabb a natural sugar content (fruktoz), which exceptional sweetness and silky body gives the italnak.

Pulped Natural processing: The sweetness kulcsa

A beans after harvesting "pulped natural" (other year honey, or halfway washed) process process up. This during The coffee cherry external hejat remove, but a ragacsos, cukrokban rich fruit (mucilage) a szemen leave a dry phase under. A brazil During the week szarado beans magukba szivjak this a fruity sweetness. This the process koszonheto The coffee outside body, chocolatey alapja and restrained, but elegant fruit.

sensory profile (Flavour notes in the cup)

• Body: Creamy, syrupy, "thick" mouthfeel.

• Aroma and Flavour: The first with each sip a very defined, sweet milk-chocolate base dominates, which rich, roasted hazelnutty (pralines) notes ripen. As The coffee cool kezd, beautifully opening, and appears a Yellow Bourbonra characteristic, fine narancsos, citrusos acidity, as well as a enyhe aszalt fruity finish, which weight adds a chocolatey sweetness.

• Roast: Medium (Medium) – Perfect weight, where a roast (chocolatey/magvas) and a terroirbol fakado (narancsos) notes come through can, The coffee not becomes bitter.

Part preparation guide (Brew Guide)

Because a body and sweetness built on, medium roasted coffee is word, a main purpose the extraction during a chocolatey/hazelnutty notes kiemelese, without, that a fine narancsos savakat elnyomnank.

1. Espresso (A classic)

This is The coffee As espresso shows and a legszebb, creamy face. A pulped natural process because of a crema thick and hazelnut is.

• Dose: 18 grams ground coffee (dual basket).

• Kivonat (Yield): 36 - 40 grams drink in the cup (1:2 - 1:2.2 ratio).

• Flow time: 26 - 30 second.

• Water temperature: 92-93 °C.

• Tipp: If The coffee too slightly sour (a orange dominates a csoki helyett), finomits the ground coffee or pull a slightly hosszabbra (e.g.. 42 grammig). with milk (cappuccino, flat white) paired with word according to a liquid, narancsos hazelnutty chocolate desszertet kapsz.

2. Moka pot (Moka Pot)

A moka pot hajlamos "burn" The coffee, if not well use. A suitable technikaval however brilliant, dense italt made from it.

• Grinding: Medium fine (coarser, than the Espresso, tapintasra fine asztali salt similar).

• Created: A moka pot tank always pre-boiled water pour! With this avoid, that a ground coffee percekig "roast" a metal, while the water melegszik.

• Dose: Pour/fill tele the filter, but do not tamp, only egyengesd el!

• Heat: Low/medium on medium heat. Amint meghallod the first jellegzetes slurping, "moka pot" hangot, immediately take down a from heat, and flowing cold water under hutsd down the tank, that adjust a brewing process. Therefore a narancsos aromas frissek remain, and not becomes bitter the drink.

3. automatic coffee maker

The automatic machines gyakran alul-extrahalnak, therefore a adjustment a body of the coffee must tamogatnunk.

• Grinding fineness: Adjust the machine a finer (aprobb) adjustment towards, but do not a legeslegfinomabbra, that do not duguljon el the machine.

• Water: Keruld a too long "lungo" (100ml+) adjustment, because the kimossa The coffeend vizesse makes. Adjust the italt shorter (approx. 35-45 ml espresso setting), and if longer italt would like, utolag adj to it hot water (Americano stilusban).

• Temperature: If the machine adjustable, use a "High" or "Kozepes-magas" profilt the sweet, tejcsokis notes maradektalan kioldasahoz.

4. Phin (Vietnamese drip)

Although a Phin filtert mostly Asian Robustfor coffees szoktak to use, with this a brazil with Arabica wonderful, slow, ritualis coffee provides.

• Grinding: Medium durva (coarser, than The coffee, roughly a V60 and a French Press between).

• Dose: 15 grams coffee / 120 ml water.

• Temperature: 90-92 °C.

• Technika: Tedd the ground coffee the filter, helyezd onto it a upper shower screenlemezt (do not nyomd onto it too strong). Pour onto it approx. 20-30 ml hot water, and let "floral" (blooming) 30 second. After this pour up a residual with water, and tedd onto it a cover.

• Flow: Approx. 4-5 minute under must lecsopognie. The result a oily, full-bodied, incredibly sweet esszencia is, which cleanly, but up to a little dense with milk accessory amazing experience gives.