Accueil The cafes Empyreumatic - Brazil Monteiro Lobato Natural
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Empyreumatic - Brazil Monteiro Lobato Natural

Empyreumatic - Brazil Monteiro Lobato Natural

€13,00
€13,00
€52,00 kg
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What does this price correspond to?

For comparison:

55€/kg : price frequently charged by large retailers for coffee capsules of different brands

85€/kg : average price charged by a high-end brand of capsules not available in supermarkets

A pronounced hazelnut praline flavor, typical of fine Brazilian coffees. A great introduction to specialty coffee.

Weight
Style
Grinding

NB: From 3 packs of 250g, an optimized cardboard box arrives at your home, meaning better management of carbon emissions during delivery.

Empyreumatic

Adj. Which characterizes a large family of smoky aromas (ash, soot), toasted (bread, rusk), roasted (coffee, mocha, cocoa) or even burnt (tar, rubber).


  • Country : Brazil
  • Region : São Rosé do Rio Pardo
  • Producer : Marco Antonio Guardabaxo
  • Farm : Fazenda Pinheiro
                                                                                          
                                                                                          
  • Tasting notes : Praline, dark chocolate, vanilla.
  • SCA rating : 83/100
  • Level of complexity : Medium
  • Acidity : Low
  • Body/Power : Soft and balanced
                                                                                          



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Illustration de tasse

Nf - Recommended recipe

Espresso:

  • 19g in / 42g out
  • Flow time: 26-30 seconds

Advice :Allow 2 to 3 weeks for degassing after roasting before consuming this coffee. The peak aroma is estimated to occur 1 month after roasting.

Nm - Terroir

TherePinheiro Farmis located in the coffee-growing region ofRio Pardowhich itself lies between Mogiana and southern Minas Gerais. These two regions are renowned for producing high-quality coffee beans, prized for theirdistinctive aromatic profile.

The region benefits from an ideal combination of altitude, climate, and soil, creating an optimal environment for coffee cultivation. Rio Pardo coffee beans are characterized by theirbalanced acidityTheir medium body and notes of hazelnut, chocolate, and nuts. Local producers perpetuate traditional cultivation methods, favoringsustainable practicesin order to preserve the rich biodiversity of the region.



Fazenda Rio Brilhante benefits from soilsclayey and sandywith an average temperature of 22°C and 1,500 mm of annual rainfall, which creates optimal growing conditions for the farm's main cultivars: Bourbon, Catuaí, Catucaí, Topázio and Arara.

Nm - Producer

Fazenda Pinheiro was acquired byMarco Antônio Guardabaxoand his wife, Maria Silvia Guardabaxo, in 2003 and has since experienced significant expansion.

Nf - Varieties

This coffee is composed of a blend of varieties typical of Brazilian coffees.

Nm - Treatment process

This is the processnatural(or dry route) : coffee cherries are not pulped before drying.

Letting the cherry pulp dry in the sun with the grain brings fruity notes and more body to the cup than the washed process.