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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 state of Brazil best known for its high quality coffees. It is a coffee that we have decided to have on a fixed line, because it comes from a project that gives a voice to more than 1000 producers gathered in a cooperative. The Rubi micro batch is balanced and soft, perfect for enjoying a quality coffee every day.
Sensory description

Our Score: 83.50 out of 100 points

Sensory profile: Balanced and soft 

Aroma: Hazelnut, brown sugar, vanilla 

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

Note: Hazelnut, milk chocolate, candied citron

Technical description
Package weight 250g
Origin Brazil
Area Mantiqueira de Minas
Cooperative / Farm COCARIVE
Microlot Rubi Mantiqueira
Altitude 1050-1420m
Variety Yellow Catuaì
Process Natural
Humidity 10,2%
Density 710g/l

 

Full description

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

COCARIVE is a point of reference in the world community of specialty coffees with its coffees, obtaining 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 best coffees. The ideal terrain, altitude and weather conditions contribute to the production of unique and high quality coffees.

 

How to choose:

ROASTING

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

  • Light: suitable for Filter/Aeropress-type extractions, or for those looking for a coffee with a note of marked 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 touch 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 to:

ESPRESSO

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Espresso requires some precision rules:

  • Quality coffee
  • Roasting within 30 days
  • Fine Grind
  • Water temperature around 90-92°
  • A single serving of 8-9g (double of 15-17g)
  • Extraction time approximately 25 seconds

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

Macchina espresso specialty coffee

MOKA

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The Moka requires a little attention:

  • Use filtered or bottled water (NO TAP)
  • Roasting within 30 days
  • Medium-fine grinding
  • Fill the boiler with water without going over the valve
  • Put the ground coffee into the filter without pressing or making ontagnettes, simply level it at the edge
  • Put on medium heat
  • Wait for the liquid to rise through the chimney pot, without letting it bubble (TURN OFF AS SOON AS THE FLOW OF COFFEE STARTS TO GO FAST AND COLORLESS)
  • Mix before serve

The Moka must only be washed with water and any neutral detergents (taking care to rinse thoroughly 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 timing and in weights, some advice:

  • Quality coffee
  • Roasting within 20 days
  • Medium grind (medium coarse for Chemex)
  • Filtered or bottle
  • Water temperature around 90-94° depending on the coffee used (generally washed at higher temperatures)
  • About 15g of ground coffee for every 250g of water (chemex at least 30g per 500g of water)
  • Pre-infuse 30-40 seconds pouring in hot water for double the weight of coffee used
  • Pour the water in two or three steps at will with a rotational direction being careful not to create too much turbulence
  • Contact/percolation time approximately 3 minutes (4-5 for Chemex)

A light toast 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
  • Roast within 20 days
  • Medium grind (or as preferred)
  • Use filtered or bottled water
  • Water temperature approximately 85-90°
  • A dose of approximately 17g per 200-220g of water
  • Pour water for pre-infusion for 30-40 seconds
  • Mix with the appropriate spoon
  • Then pour the remaining water and close the cap
  • Turn the aeropress upside down and press firmly but constantly until extraction is complete
  • Total contact/infusion time of 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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