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Home/COFFEE/SINGLE ORIGIN ESPRESSO - Brazil, Jhone Lacerda

Wide Open Road Coffee Roasters

SINGLE ORIGIN ESPRESSO - Brazil, Jhone Lacerda

$22.00

YELLOW STONE FRUITS, TOFFEE, STRAWBERRIES & CREAM

Origin: Brazil
Region: Serra do Caparaó (border with Espirito Santo & Mina Gerais)

Estate: Sito Santa Rita
Altitude: 1200 masl
Process: Slow Natural
Importer: Three Brothers

Sito Santa Rita was founded in 1896 and the Lacerda family are fourth-generation coffee producers.

Jhone Lacerda has taken his family’s coffee to the next level over the last few years, with his experimental and scientific approach to processing.

Lot #3 is a slow natural fermentation for 3 days until it reaches 45 degrees during fermentation before going to the raised beds. It is dried on raised beds for a minimum of 3 weeks before dry milling.

STARTING POINT:

19.5g Dry coffee (Dose)

44g Espresso (Yield)

24 Seconds (Time)

93.5c (Temperature)

Note: We have developed an espresso profile for this coffee - meaning it is roasted a little darker than would normally suit filter brew methods. If you're using pour over, Aeropress, batch brew, plunger or other filter brew methods we recommend our Single Origin Filter Roast. However, we're more than happy to supply any of our coffees ground to any specifications - coffee is a personal journey, and we are excited to take that journey with you.

SINGLE ORIGIN ESPRESSO - Brazil, Jhone Lacerda

$22.00

{"id":4381481369689,"title":"SINGLE ORIGIN ESPRESSO - Brazil, Jhone Lacerda","handle":"single-origin-espresso","description":"\u003cdiv title=\"Page 3\" data-mce-fragment=\"1\"\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem\u003e\u003cstrong\u003eYELLOW STONE FRUITS, TOFFEE, STRAWBERRIES \u0026amp; CREAM\u003c\/strong\u003e \u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eOrigin: Brazil\u003cbr data-mce-fragment=\"1\"\u003e Region: Serra do Caparaó (border with Espirito Santo \u0026amp; Mina Gerais)\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEstate: Sito Santa Rita\u003cbr data-mce-fragment=\"1\"\u003e Altitude: 1200 masl\u003cbr data-mce-fragment=\"1\"\u003e Process: Slow Natural\u003cbr data-mce-fragment=\"1\"\u003e Importer: Three Brothers\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSito Santa Rita was founded in 1896 and the Lacerda family are fourth-generation coffee producers.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eJhone Lacerda has taken his family’s coffee to the next level over the last few years, with his experimental and scientific approach to processing.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eLot #3 is a slow natural fermentation for 3 days until it reaches 45 degrees during fermentation before going to the raised beds. It is dried on raised beds for a minimum of 3 weeks before dry milling.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n \u003cbr\u003e\n\u003cp\u003eSTARTING POINT:\u003c\/p\u003e\n\u003cp\u003e19.5g Dry coffee (Dose)\u003c\/p\u003e\n\u003cp\u003e44g Espresso (Yield)\u003c\/p\u003e\n\u003cp\u003e24 Seconds (Time)\u003c\/p\u003e\n\u003cp\u003e93.5c (Temperature)\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eNote: We have developed an espresso profile for this coffee - meaning it is roasted a little darker than would normally suit filter brew methods. If you're using pour over, Aeropress, batch brew, plunger or other filter brew methods we recommend our Single Origin Filter Roast. 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It is dried on raised beds for a minimum of 3 weeks before dry milling.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n \u003cbr\u003e\n\u003cp\u003eSTARTING POINT:\u003c\/p\u003e\n\u003cp\u003e19.5g Dry coffee (Dose)\u003c\/p\u003e\n\u003cp\u003e44g Espresso (Yield)\u003c\/p\u003e\n\u003cp\u003e24 Seconds (Time)\u003c\/p\u003e\n\u003cp\u003e93.5c (Temperature)\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eNote: We have developed an espresso profile for this coffee - meaning it is roasted a little darker than would normally suit filter brew methods. If you're using pour over, Aeropress, batch brew, plunger or other filter brew methods we recommend our Single Origin Filter Roast. However, we're more than happy to supply any of our coffees ground to any specifications - coffee is a personal journey, and we are excited to take that journey with you.\u003c\/p\u003e"}