Kaphiy Amaru Mayu (Brazil) beans 350g

Microlot Amaru Mayu 40. BRA. ACA. EAT

Experience the Arabica Acaia beans from the Capoeirinha Estate in Brazil. This naturally processed coffee from Alfenas, Minas Gerais, grows at an altitude of 800 to 950 meters. The farm protects 40% of its land as a rainforest reserve. Awarded the 2011 Cup of Excellence and the Rainforest Alliance Quality Contest. Enjoy notes of hazelnut, chocolate, toffee and vanilla that give this coffee a smooth texture and rich aroma.

Recommended for: Espresso
Flavor notes: Sweet, roasted hazelnut, chocolate, toffee and vanilla
Type: Arabica
Variety: Acaia
Processing method: Natural

Did you know?
Roasting too long can result in a defect called “baking,” in which the coffee loses its caramel and sweet tones and creates a flat, uninspiring taste.

CHF 24.00

Size:

350g

Variant

CAPOEIRINHA ESTATE

About 60% of the Capoeirinha farm is dedicated to coffee cultivation, while the remaining 40% has been designated by the owners as a nature reserve, including protected rainforest areas. The workers on the farm benefit from good working conditions such as health insurance, free transport and accommodation.

Origin

Country: Brazil
Location: Alfenas, South Minas Gerais, Sul de Minas
Farm: Fazenda Capoeirinha
Altitude: 800 to 950 meters above sea level
Topography: Plateau
Temperature: 21°C
Precipitation: 1440 mm per year
Special features: Capoeirinha Farm won first place in the Cup of Excellence in 2011 and the Rainforest Alliance Annual Quality Contest in 2009 and 2010.

Botanical Information

Type: Arabica
Variety: Acaia
Harvesting method: 94% mechanical, 6% selective hand picking
Harvest time: April to September
Export period: October to July
Bean size: 17 to 18
Processing method: Natural
Bag size: 60 kg

brewing recommendations

For best results, use one of the recommended brewing methods:

Moka pot

espresso machine

Automatic coffee machine

espresso machine

Here is a recommendation for preparing this coffee with aespresso machine:

● Grind Size: Fine, almost like powdered sugar. Dark roasts are less dense, so a finer grind will help extract more flavor.
● Dosage: Aim for about 18-20 grams for a double shot.
● Water Temperature: Around 200°F (93°C). Dark roasts do well with slightly lower temperatures to avoid over-extraction.
● Extraction Time: Aim for a 25-30 second extraction for a balanced espresso.
● Tips: Preheat your cup to maintain the coffee's temperature. For dark roasts, avoid over-extracting as it may emphasize bitter flavors.

Dosage:

For a double shot, use about 18-20 grams. Adjust as needed to achieve a stronger or milder flavor.

water temperature:

Set the temperature to around 200°F (93°C). This temperature is ideal for extracting the rich flavors of this coffee without overemphasizing the bitterness.

extraction time:

Aim for an extraction of 25-30 seconds. This time frame will help balance the flavors and bring out the notes of panettone, clove and dark chocolate.

tips:

Preheat your cup to preserve the warmth of the coffee. Since this blend contains dark roasted beans, avoid over-extraction as this could make the taste overly bitter.

This approach emphasizes the coffee's full-bodied sweetness and complex flavor profile, creating a rich, well-rounded espresso shot.