Moon Safari - Omni
Heavy on chocolate & hazelnut with a nice cherry finish. Round body and lingering taste.
Lot Information
| Origin | Brazil |
| Region |
Mantiqueira de Minas |
| Process |
Natural |
| Variety | Yellow Catuaí |
| Producer | São Bartolomeu |
| Altitude | 1250 masl |
| Taste Notes | Chocolate Fudge, Hazelnut, Cherry |
| Download |
Taste Note Card (PDF) |
The Producer
Creuza comes from a family of coffee producers and grew up on the farm with her parents. Learning the trade from a very young age. When she married Roberto Carlos, the pair received a property inheritance to begin their own coffee operation. They planted their own seedlings and worked hard to cultivate their coffee. Early on the farm was hit by a hailstorm and much of the crop was destroyed. It took a great effort and lots of determination, but the couple were able to repair the damage and resume their coffee production. Many years later, Creuza and Roberto have two children and have been teaching by example through their hard work in the field. Producing high quality, big bodied, full-on chocolate coffees that make for great espresso or classic filter cups.
Processing
This lot of Red Catuai coffee underwent natural processing. Catuai was developed by the Instituto Agronomico (IAC) of Sao Paulo State in Campinas, Brazil by crossing Mundo Novo and Caturra varieties. Catuai coffees are cultivated widely across Brazil, and are known for their high productivity potential.
How We Brew It
| Device | Kalita Wave 155 |
| Ratio | 15g coffee for 225g water (1:15) |
| Water | Use soft water (50-100ppm) at 93° C |
|
Step 1 |
Grind 15g of coffee, rather coarse, somewhere between ground pepper and coarse sea salt. |
|
Step 2 |
Put the paper filter in your brewer. Rinse the paper filter and discard the water. |
|
Step 3 |
Add the coffee to the brewer and tap gently on the side to obtain a flat bed of coffee. |
|
Step 4 |
Tare your scale and start the timer. Gently pour 50g of water in slow, circular motions. Preferably use a gooseneck kettle for superior flow control. Allow to bloom. |
|
Step 5 |
At 0:30, slowly add water in circular motions until you hit 150g. Gently spin the brewer so all grounds submerge and are extracted evenly. |
| Step 7 | At 1:15, slowly add more water until you hit 225g. Complete brewing time should be around 2:30. |
| Step 8 | If the coffee runs too fast, grind finer. If the coffee runs too slow, grind coarser. |
Delivery
We ship every Monday, Wednesday & Thursday with DPD Parcel Service. We’re pretty fast in completing and shipping your orders. But just to be on the safe side it’s best to take in account a total delivery time of 2-5 days.
Roasting & Freshness
We aim to deliver fresh but rested coffee you can dig into right away. That means most coffee we ship is 2-10 days old. If you prefer the hyperfresh stuff, let us know in the order notes box on your cart page. Our coffees taste best 1-6 weeks after roasting but can be enjoyed for up to 3 months or more if vacuum packed and/or freezed.
Shipping Rates
We currently only ship within the EU. Shipping costs and the thresholds for free shipping are determined per country.
Belgium
- Shipping Cost : €7.5
- Free shipping as of €35
EU Zone 1
- Germany, Netherlands, Luxembourg
- Shipping Cost : €8.5
- Free shipping as of €50
EU Zone 2
- France, Austria, Poland, Czechia, Croatia, Ireland
- Shipping Cost : €10
- Free shipping as of €100
EU Zone 3
- Denmark, Italy, Portugal, Spain, Sweden, Bulgaria, Hungary, Romania, Slovakia, Slovenia
- Shipping Cost : €12.5
- Free shipping as of €125
EU Zone 4
- Finland, Greece, Latvia, Lithuania, Estonia
- Shipping Cost : €20
- Free shipping as of €150
After ordering you will receive an order confirmation email. This email contains a link to your order's invoice (PDF file).
If you're VAT liable, please fill out your VAT number on your cart page before checking out (below the order note box). Other company information can be filled out during checkout under the Billing Address.
If you're logged in, you can find invoices for all your past orders on your account page.