OC - OCEAN COFFEE Fazenda Mirante
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€12,90
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To ensure freshness, all orders received by Sunday 23:00 h are roasted on Monday and shipped on Tuesday.
1 € per kg for the oceans: The OCEAN COFFEE
Fazenda Mirante, Sul De Minas, Brazil - natural / drum fermentation
We chose to release the Ocean Coffee as an omni roast to be brewed both as filter coffee and espresso, plus of course as cold brew for your hot summer days.
The filter coffee has notes of prune, gooseberry, chocolate and is - due to its drum fermentation - rummy, sometimes winey. It is sweet, has a pleasant acidity and a syrupy mouthfeel. Tip: When done brewing, let it sit for five minutes - it will then become more balanced.
The espresso has tastes from rum-chocolate to cocoa, blackberry, lime and cinnamon. It has a lively acidity, is well balanced and has a complex body.
The flat white we made from it using oat milk (barista edition) was quite nutty, with notes of plum, sweet chocolate and almond – and surprisingly on the weak side in terms of acidity, at least for an omni roast made from fermented coffee.
Flavour profile:
Rummy, prune, gooseberry, chocolate, cocoa, blackberry, lime and cinnamon notes. Sweet, a complex body with a lively acidity and a syrupy mouthfeel.
Filter coffee brewing advice for the Kalita Wave 155 coffee dripper:
- Coffee grounds: 14 g / 0,49 oz
- Water temp: 95 °C / 203 °F
- First pour: 30 ml, 30 sec
- Second pour: 200 ml, 110 sec
Espresso brewing advice for the La Marzocco GS3 porta filter machine:
- Coffee grounds: 18 g / 0,63 oz
- Water temp: 98 °C / 208 °F
- Run time: 38 sec
- Beverage weight: 30 g / 1,13 oz
Tip:
- Use water with around 70 ppm.
- Beans should degas at least 8 days from the roast date.
More info on this coffee:
- Region: Sul de Minas, Brazil, South America
- Growing altitude: 905 - 1.180 m.a.s.l.
- Arabica classification: Screen 16/18
- Processing: natural / drum fermentation
- Flavour: Lavender, jasmin, fruit tea, rose, nougat, honey, lemon, cinnamon, sweet
- Body: full, silky mouthfeel
- Acidity: smooth
This natural coffee from Fazenda Mirante underwent drum fermentation. After the red ripe cherries are selectively harvested, they are placed inside oak barrels to ferment without any oxygen for several days. Following the fermentation process, the cherries are laid on patios to sun-dry. We invite you to try the outcome and explore the complex and fruity notes that emerged through this kind processing.
Coffee production in Brazil represents about one-third of the entire coffee production, making it by far the biggest producer worldwide for the last 150 years. In central Brazil, the extensive Cerrado savannah is interrupted by seemingly endless plateaus called Chapadas. They cover the states Goiás, Mato Grosso do Sul, Mato Grosso, Tocantins, and Minas Gerais, turning them into one of the largest coffee production areas in the world. Around Minas Gerais, farmers have started to concentrate on cultivating mainly specialty coffees. Well-defined seasons with hot, wet summers and pleasantly cool, dry winters favor coffee cultivation in this region.
It is precisely this region where this coffee was produced, specifically in Santo Antônio do Amparo, located in the southern part of the province of Minas Gerais. Along Fazenda Mirante, Pedro Gabarra owns other farms in the area, where many different varieties such as Arara, Caturra, Geisha, Mundo Novo, Bourbon, and Topázio grow. The farm has a total area of 102 hectares of which 71 are dedicated to coffee cultivation.
Since its foundation, there has been a significant emphasis on producing high quality coffee while improving the social and environmental impact of the farm. Some of their projects involve improved waste management systems, the provision of environmental education in schools, and opening the farm for the rehabilitation and release of over 900 animals (Wings Project). In 2019, they also implemented solar panels and eventually achieved, in 2022, to be carbon neutral certified.
For your planning please note: To ensure freshness, all orders received by Sunday 23:00 h are roasted on Monday and shipped on Tuesday.
