Brazilian Sítio Maranhão
Brazilian Sítio Maranhão Espresso Roast
I feel privileged to introduce you to this super sweet easy-drinking coffee, from the lovely Delgado family at Sitio Maranhão. In a year where Brazil has suffered environmental challenges, quite like no other. The compounding extra costs of labour and fertilizers have not been covered by market rises. These rises were a consequence of a smaller harvest partially due to the hardest frosts in 20 years. To add to this, very recently Jose lost his wife (Claiton’s mother). They are a family of strong faith and optimism.
This is a stand-alone espresso that is more developed than the juicy filter roast. If you are big on milk-based drinks, this is probably going to be an easier brew than our One-Roast for you. This softens the acidity in the espresso and is more crowd-pleasing.
If you would like to see more about the farm you could check out their Instagram
I also wrote a little bit on our blog here.
Now my job. To introduce this complex and delicious single farm coffee to you, that I am completely involved and biased about!
Farm: Brazilian Sítio Maranhão
Farmer/family: Jose & Claiton Delgado,
Region: Caldas, Minas Gerais, South Minas
Process: Pulped Natural
Varietals: Red Catucai and Yellow Catucia
Altitude: 1100-1200 Meters above sea level.
Roast: Developed filter, the light side of traditional espresso.
|Aromatics: Chocolate, malty and a promise of Fruit| Body: Creamy (buttery)| Acidity: Sweet and curranty|
Espresso Recipe for this roast:
Depending on the milk you use and your cup sizes, you may wish to ignore the following! This is my go-to recipe for Brazilian Sítio Maranhão Espresso.
Base Brew temp: 93-94C
Milk-based drinks: 16-18g coffee in 34-36g (ish) in about 25+ seconds
Espresso: 16-18g of coffee 40-50g espresso liquid 30+ seconds
When brewing this super-fresh, you might want to make the shots a little shorter in liquid volume.
This should give you juicy, bright lovely espresso. Milk-based drinks, up to 9oz will be a little like drinking Maltesers, shorter drinks, like flatwhite, are more cocoa and fruity.
Sitio Maranhao is a small farm, not far from the entrance to Pocos de Caldas, in Minas Gerais. The move to specialty coffee has been over recent years and is painstaking work. The coffee harvest is only part of the years’ work. As soon as the harvest is complete there is a whole host of other things to attend to, but at least the workload reduces a little. Between Claiton and Jose, they are ingenious and very resourceful, making systems where they re-use motors for different parts of the coffee processing.
All of the pickings are selective, meaning that every bean that you buy has been picked by a member of the Delgado family when it is ripe. There can be 4 or 5 passes (pickings) across the harvest, none of the automated machine scale here. On top of this, I doubt a harvester could even make it up the steep, steep slopes.
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