Origin
Brazil
Region
Serra da Canastra
Crop height
1250 m n.p.m.
Botanical variety
Catucai
Processing
Fermented with yeast LPD 48h
Q score
86
Hot stuff
Brazil São Pedro da Canastra
Speciality Single Origin
Add to wishlist

Brazil São Pedro da Canastra

12.50€

Hand in Hand with Nature

A Brazilian classic with a modern, progressive twist!

Meet São Pedro da Canastra – a family farm in the Cerrado Mineiro region (1200 m above sea level), where the trio of Edson, Mauricio, and Warley prove that coffee can go hand in hand with nature.
In this batch, you’ll find the result of their work on regenerative agriculture and modern processing. What’s going on in this batch? Fermentation induced with LPD yeast for 36 hours. Thanks to complete process control, the profile is pure, complex, and incredibly repeatable. This is a coffee for those seeking more than just nut and chocolate in Brazil.

The author of the recipes and stories Dawid Zadara, Head Roaster warszawskiej palarni kawy HAYB Speciality Coffee.

Free delivery is available for all orders above 80EUR!

All orders placed before 2:00 pm are shipped on the same business day – this does not apply to products with the annotation “shipping in 48h” or “preorder”.

Available forms of delivery:
– pickup from HAYB roastery in Warsaw,
– courier companies: DPD, FedEx, GLS

Sensory profile

  • Hazelnut
  • Caramel,
  • Dried apricots

We pack our Speciality Single Origin coffees according to their leading sensory profile – for ease of use, we have divided the flavors into 6 categories (5 + special) and scored them in each flavor category (below, 0-100).

Find out exactly what your coffee will taste like!

Dried fruits 20
Nuts & chocolate 80
How to prepare coffe?

Brazil São Pedro da Canastra

V60
Aeropress
Coffe
18g
Grinding
23. clicks (Comandante)
Water
300ml / 96*C
Pre-infusion
60ml / 40s
Time
2:45-3:00
Pour up to 150 / 300ml at 0:40 and 1:15, and end at 1:45. Stir twice with the pour-over after each sesh.
Coffe
17g
Grinding
27-30. clicks (Comandante)
Water
200ml / 96*C
Pre-infusion
-
Time
1:30 / 2:00
Reverse method. Pour 100 ml of water, add coffee and add the remaining 100 ml. Stir 5 times, spin and wait until 1:30.