Halfwit Coffee Roasters

Brazil Eurico Ramer

16.00
HW Brazil Eurico 002.jpg

Brazil Eurico Ramer

16.00

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Coffees from Espirito Santo, a state in the southeastern corner of Brazil, excited our Director of Coffee so much when she tried them at last year’s Specialty Coffee Association conference that she made it a mission to follow up on the region in 2017. The production in this area is primarily from small family farms, contrasting most of the country’s massive plantations. Processing takes place on the farms here, primarily natural but recently some farmers have been experimenting with pulped natural as well with good results. Eurico Ramer, the producer of this lot, lives and works on his 9 acre farm with his wife Márcia and two children, with assistance from his brother-in-law who farms the property next door. On his farm, of which only a third is dedicated to coffee production, Mr. Ramer also cultivates cabbage, yam, cucumber, corn, and beans. He processed this lot in the pulped natural style, using 100% red catuaí, using his own equipment and dried on covered patios. We taste toffee, peanut butter, and dried mango, with a chewy body and citrus finish.


BEAN SPECIFICATIONS

FARM: Sitio Ramer
PRODUCER: Eurico Ramer
REGION: Montanhas do Espirito Santo, Espirito Santo State
VARIETAL: Red Catuaí
ELEVATION: 1100 MASL
NOTES: Toffee, Peanut Butter, Dried Mango, Balanced, Chewy
 

 

NOTES ON BREWING

For espresso, with lower density coffees such as this one, we often find better results with a cooler machine temperature of 198-199°F, where possible. Average doses and longer extraction times balance out the tropical acidity without losing the chewy quality of the body. This is a beautiful coffee on pour over as well, with a complexity we rarely see from Brazil. Try a longer pour on V60 and Chemex as the drawdown tends to be a bit quick.


SUGGESTED BREW SPECS

ESPRESSO

20g dose: 36g shot.
8 second preinfusion.
31 second shot at 199°F.

V60

24.5g ground
coffee : 400g of water.
55g bloom for 50 seconds.
Total pour time of 2:35.
Total brew time of 3:30.

CHEMEX

32g medium ground
coffee : 500g of water.
65g bloom for 50 seconds.
Total pour time of 2:35.
Total Brew time of 3:35.

AEROPRESS

16g fine ground
coffee : 220g of water.
55g bloom. Use paddle to incorporate at 20 seconds.
Total immersion time of 1:20.
Slowly plunge to 1:50.


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