Specialty Coffee Brazil Ruby Natural
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This Specialty Coffee Brazil Rubi Natural is a single origin from Minas Gerais, the Brazilian state best known for its extremely high-quality coffees. It is a coffee we decided to keep as a regular line because it comes from a project that gives voice to more than 1000 producers gathered in a cooperative. The Rubi microlot is balanced and smooth, perfect for enjoying a quality coffee every day.
FARMGATE PRICE
FARMGATE PRICE: €4.30
The Farmgate price is ultimately the actual price paid to the farmer who produced the coffee at origin. It is the most transparent price you can find.
To the Farmgate price, the following costs must be added before reaching the roastery:
- Packaging costs
- Handling costs at origin
- Logistics costs (shipping and customs duties)
- Handling costs upon arrival
- Customs clearance and phytosanitary inspection costs in Europe
- Internal transport costs
SENSORY DESCRIPTION
Our score: 83.00 out of 100 points
Sensory profile: Balanced and smooth
Aroma: Hazelnut, brown sugar, vanilla
Taste&Body: Sweet, balanced, fresh, medium-bodied
Note: Hazelnut, milk chocolate, candied cedar
TECHNICAL DESCRIPTION
Origin Brazil Area Mantiqueira de Minas Cooperative/Farm COCARIVE
Microlot Mantiqueira Rubi Altitude 1050-1420m Variety Yellow Catuaì Process Pulped Natural
FULL DESCRIPTION
Located in Carmo de Minas, Minas Gerais, Brazil, its 1000 members produce about 9,000 tons of coffee per year; we use the Mantiqueira Rubi microlot.
COCARIVE is a benchmark in the global specialty coffee community with its coffees, having won countless quality awards over the years.
WORKING TOGETHER TO PRODUCE THE BEST COFFEES.
Located in the southern part of Minas Gerais, Brazil, Mantiqueira de Minas is a micro-region renowned for the consistent production of some of Brazil's best coffees. The ideal soil, altitude, and weather conditions contribute to the production of unique and high-quality coffee.
How to choose:
NITROGEN AND VACUUM
Our packages are all packed in a protective atmosphere (first vacuum-sealed and then we insert Nitrogen), using this particular technology that eliminates oxygen in the package, the coffee remains fresh up to 3 months after roasting.
TOASTING
We roast in two different ways, dividing into two main groups based on the type of extraction:
- Light: suitable for Filter/Aeropress extractions, or for those looking for a coffee with a pronounced acidity note 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.
GRINDING
There are dozens of different grinds; it can be said that each machine or equipment requires a specific grind.
With us, you can choose to buy ground coffee for Moka or for Filter.
We have tried to summarize them as follows:
- Ibrik/Cezve:
- Espresso:
- Moka:
- Filter V60:
- Chemex:
- French Press/Infuser:
HOW LONG DOES IT LAST?
Coffee has a limited shelf life when it comes to quality. Although the label may state up to 24 months, generally high-quality coffee loses most of its flavor and aroma within a few months. We recommend drinking it between 10 and 60 days after the roasting date (provided the bag has never been opened). Once the bag is opened, the coffee’s quality deteriorates quickly, and within a few days, aromas and flavor are lost. Unfortunately, the roasting date is not always printed, especially by larger companies. On our packages, you will find it clearly printed on the back.
P.S. all our bags are vacuum-sealed and nitrogen-flushed, which extends the product’s potential shelf life.
How to do:
ESPRESSO
Espresso requires some precise rules:
- Quality coffee
- Recommended roasting within 30-40 days
- Fine grind
- Water temperature around 90-92°
- A single dose of 8-9 g (double dose of 15-17 g)
- Extraction time of about 25 seconds
Using quality espresso machines (starting from around €600) can ensure a better result.
Prefer machines that also have a grinder to grind the coffee "fresh"
MOKA
La Moka richiede un poca di attenzione:
- Usare acqua filtrata o di bottiglia (NO RUBINETTO)
- Tostatura consigliata entro i 30-40 giorni
- Macinatura Medio-fine
- Riempire la caldaia con l'acqua senza superare la valvola
- Mettere il caffè macinato nel filtro senza premere o fare ontagnette, semplicemente livellare al bordo
- Mettere su fuoco medio
- Aspettare che il liquido salga attraverso il comignolo, senza lasciare che gorgheggi (SPEGNERE APPENA IL FLUSSO DI CAFFE' COMINCIA AD ANDARE VELOCE E INCOLORE)
- Mescolare prima di servire
La Moka va lavata solo con acqua ed eventuali detergenti neutri (avendo cura di sciacquare accuratamente con acqua), mai in lavastoviglie o con spugne abrasive.
FILTRO V60/CHEMEX
Il caffè Filtro o Chemex richiede precisione nei tempi e nei pesi, alcuni consigli:
- Caffè di qualità
- Tostatura consigliata entro i 20 giorni
- Macinatura media (medio grossa per Chemex)
- Acqua filtrata o di bottiglia
- Temperatura dell'acqua di circa 90-94° in base al caffè usato (in genere i lavati a temperature più alte)
- 15g circa di caffè macinato ogni 250g di acqua (Chemex almeno 30g per 500g acqua)
- Fare pre infusine 30-40 secondi versando acqua calda per il doppio del peso di caffè usato
- Versare l'acqua in due o tre step a piacimento con un senso rotatorio facendo attenzione a non creare troppa turbolenza
- Tempo di contatto/percolazione di circa 3 minuti (4-5 per Chemex)
In genere è consigliata una tostatura chiara per i sistemi a filtro
AEROPRESS
L'Aeropress richiede alcune regole di precisione:
- Caffè di qualità
- Tostatura consigliata entro i 20-30 giorni
- Macinatura media (o come preferito)
- Uare acqua filtrata o bottiglia
- Temperatura dell'acqua di circa 85-90°
- Una dose di circa 17g per 200-220g di acqua
- Versare acqua per la pre infusione di 30-40 secondi
- Mescolare con l'apposito cucchiaio
- Versare poi la rimanente acqua e chiudere il tappo
- Capovolgere l'aeropress e premere con forza ma costante fino a completamento dell'estrazione
- Tempo di contatto/infusione totale di 2-3 minuti
ALTRI SISTEMI
Esistono decine di sistemi diversi per estrarre il caffè, qui abbiamo riassunto i principali ma se hai necessità di sapere come fare gli altri non nella lista, contattaci
