Laranjal Manor in Brazil introduces the recommended hand cooking method of washing yellow bourbon / yellow bourbon.

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The coffee is produced by three small Laranjal farms in the Pocos de Caldas area of Mogiana. Pocos de Caldas is a crater, and these farms are located around or around the crater. These farmers choose the best cherries to dry on the screen, and then choose the best beans to produce such top lots. The slurry has partially removed the mucus before drying. The remaining mucus gives the beans fruit characteristics, but to a lower extent than the all-natural fruit with all the pulp and skin. The pulped natural protein fills the gap between completely natural and washed coffee, usually providing some bright notes and fruity flavors. In other countries, the word "honey" can be used interchangeably

Farmer: Laranjal Manor

Region: Mogiana-Pocos de Caldas

Variety: yellow bourbon / yellow bourbon

Processing: washing treatment method

Laranjal Manor is located in the Po osde Caldas mountains with steep terrain and mild climate. The farm was acquired by the Sert ozinho Group in October 2007 to realize the potential of its premium specialty coffee known in the region. This group has made a lot of successful contributions in the Brazilian Cup.

The long-term crops on this farm are due to the unique microclimate that enables them to grow exotic varieties of coffee.

The 330ha land owned by Laranjal has rich fertile soil, delicate climate and abundant rainfall. Like Brazilian coffee like this can be an important part of the roaster's menu, especially when using espresso. Traditionally, most espresso recipes include Brazil because of its characteristics: low acidity, high body, cream, caramel and chocolate notes with a considerable amount of sweetness. This coffee can improve your traditional Brazilian profile.

Coffee features: this pulped natural coffee has a beautifully smooth and round body, sweet acidity and a clean aftertaste. A good choice of ingredients for traditional espresso mixtures. Higher lemon acidity, fruit and chocolate flavors, and more sweetness, which will produce complex cups and espresso.

Cooking suggestions:

Hand-cooked filter cup Hario V60

Water temperature: 90 degrees (medium to shallow baking)

The ratio of powder to water is 15 grams at 1:15.

After 30 seconds of steaming, water injection is divided into two stages. In the first stage, the water injection stops at 107 grams, and the water surface drops to almost the surface of the powder layer, and then the water injection is completed at one time. The total time is 2 minutes and 07 seconds.