BRAZIL - MANTIQUEIRA RUBI - NATURAL Skip to content

BRAZIL - MANTIQUEIRA RUBI - NATURAL

Regular price €13,00

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Brazil Mantiqueira Rubi is a single-origin specialty coffee from Minas Gerais, the Brazilian state best known for its extremely high-quality coffees. It is a coffee that we decided to have in a fixed line, because it comes from a project that gives voice to more than 1000 producers gathered in a cooperative. The micro batch Rubi is balanced and smooth, perfect for enjoying quality coffee every day.
Caffè dal Brasile migliori caffè specialty Torrefazione artigianale a Verona
caffè specialty dal brasile Torrefazione artigianale a Verona
SENSORY DESCRIPTION

Our score: 83.00 out of 100 points

Sensory profile: Balanced and soft 

Aroma:Hazelnut, brown sugar, vanilla 

Taste&Body: Sweet, balanced, fresh, medium-bodied 

Notes:Hazelnut, milk chocolate, candied citron

TECHNICAL DESCRIPTION
Package weight 250g
Origin Brazil
Area Mantiqueira de Minas
Cooperative/Farm COCARIVE
Microlot Ruby mantiqueira
Altitude 1050-1420m
Variety Yellow Catuaì
Process P.Natural
FARMGATE PRICE* 4,30€

 

FULL DESCRIPTION

Located in Carmo de Minas, Minas Gerais, Brazil, its 1000 members produce approximately 9,000 tons of coffee per year, we use the Mantiqueira Rubi micro lot.

COCARIVE is a point of reference in the global specialty coffee community with its coffees, earning countless quality awards over the years.

WORKING TOGETHER TO PRODUCE THE BEST COFFEE.

Located in the southern part of Minas Gerais, Brazil, Mantiqueira de Minas is a micro-region renowned for consistently producing Brazil's finest coffees. The ideal soil, altitude and weather conditions contribute to the production of unique, high-quality coffees.

 

*FARMGATE PRICE

The Farmgate price is ultimately the real price paid to the farmer who originally produced the coffee. Ultimately it is the most transparent price you can find. 
The following costs must then be added to the Farmgate price before arriving at the roastery: 

  • Packaging costs
  • Handling costs at origin
  • Logistics costs (shipping and customs duties)
  • Handling costs on arrival
  • Customs clearance costs and phytosanitary controls in Europe
  • Internal transport costs 

How to choose:

NITROGEN AND VACUUM

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Our packages are all packaged in a protected atmosphere (first under vacuum and then we insert nitrogen), using this particular technology which eliminates oxygen in the package, the coffee remains fresh for up to 3 months after roasting.

ROASTING

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We roast in two different ways, dividing into two main groups, based on the type of extraction:

  • Chiara: suitable for Filtro/Aeropress type extractions, or for those looking for a coffee with a note of strong acidity and many aromas.
  • Medium: suitable for Espresso/Moka extractions, or for those who want a coffee with a much more intense flavor and a hint of bitterness.
come scegliere il miglior caffè in base alla tostatura

GRINDING

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There are dozens of different grinds, it can be said that each machine or equipment needs a grind ad hoc.

With us you can choose to buy ground coffee for Moka or Filter.

We have tried to summarize them as follows:

  • Ibrik/Cezve:
  • Espresso:
  • Moka:
  • V60 Filter:
  • Chemex:
  • French Press/Infuser:
Le diverse macinature per i migliori specialty coffee

HOW LONG DOES IT LAST?

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Coffee has a limited shelf life when we talk about quality. Even if up to 24 months can be written on the label, generally high quality coffee has lost most of its flavor and aroma in a few months. We recommend drinking it between 10 days and 60 days after the roasting date (provided the bag has never been opened). When the bag is opened, the quality of the coffee always deteriorates rapidly and aromas and flavor are lost within a few days. Unfortunately, the roasting date is not always written, especially by larger companies. On our packages you will find it clearly written on the back.

P.S. our bags are all vacuum packaged with added nitrogen, which extends the potential shelf life of the product.

How to:

ESPRESSO

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Espresso requires some precision rules:

  • Quality coffee
  • Recommended roasting within 30-40 days
  • Fine grinding
  • Water temperature around 90-92°
  • A single dose of 8-9g (double dose of 15-17g)
  • Extraction time approximately 25 seconds

The use of quality espresso machines (range from €600 and up) can ensure a better result.
Preferably are machines that also have a coffee grinder to grind "fresh" coffee

Macchina espresso specialty coffee

MOKA

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The Moka requires a little attention:

  • Use filtered or bottled water (NO TAP)
  • Recommended roasting within 30-40 days
  • Medium-fine grinding
  • Fill the boiler with water without exceeding the valve
  • Place the ground coffee into the filter without pressing or making any bumps, simply level it at the edge
  • Place over medium heat
  • Wait for the liquid to rise through the chimney, without letting it gurgle (TURN OFF AS SOON AS THE FLOW OF COFFEE BEGINS TO GO FAST AND COLOURLESS)
  • Mix before serving

The Moka should only be washed with water and any neutral detergents (taking care to rinse carefully with water), never in the dishwasher or with abrasive sponges.

Moka specialty coffee

FILTER V60/CHEMEX

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Filter or Chemex coffee requires precision in times and weights, some advice:

  • Quality coffee
  • Recommended roasting within 20 days
  • Macinatura media (medio grossa per Chemex)
  • Filtered or bottled water
  • Water temperature of approximately 90-94° depending on the coffee used (generally those washed at higher temperatures)
  • Approximately 15g of ground coffee for every 250g of water (Chemex at least 30g per 500g of water)
  • Pre-infuse for 30-40 seconds by pouring hot water for double the weight of coffee used
  • Pour the water in two or three steps as desired with a rotating direction, being careful not to create too much turbulence
  • Contact/percolation time approximately 3 minutes (4-5 for Chemex)

A light roast is generally recommended for filter systems

Caffè filtro e chemex specialty coffee

AEROPRESS

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The Aeropress requires some precision rules:

  • Quality coffee
  • Recommended roasting within 20-30 days
  • Medium grind (or as preferred)
  • Use filtered water or bottle
  • Water temperature around 85-90°
  • A dose of approximately 17g per 200-220g of water
  • Pour water for pre-infusion of 30-40 seconds
  • Mix with the appropriate spoon
  • Then pour in the remaining water and close the cap
  • Turn the aeropress upside down and press firmly but steadily until extraction is complete
  • Total contact/infusion time 2-3 minutes
Aeropress best specialty coffee

OTHER SYSTEMS

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There are dozens of different systems for extracting coffee, we have summarized the main ones here but if you need to know how to do the others not on the list, contact us

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