المنشأ
- المنطقة: البرازيل سول دي ميناس
- الصنف: بوربون
- المعالجة: Honey Process
- التحميص: تحميص متوسط
- الارتفاع: 1,200 meters
- رقم الدفعة:
- المزارع: José Renato Gonçalves Dias
النكهة:
The dry aroma offers rich notes of almond fruit, cinnamon bark, slight licorice, and the sweet scent of medicinal spices like cloves. The overall profile is clean and balanced with a nutty taste, creamy texture, and the smooth flavor of milk chocolate. The mid-palate also delivers a pleasant fruity acidity of plum, orange, and lime. The finish has a captivating mocha chocolate note.
- الرائحة: متوسط
- النظافة: لا شيء
- الحلاوة:متوسط إلى قوي
- الحموضة:طفيف
- القوام:متوسط إلى قوي
- المرارة:متوسط
- بعد الطعم:متوسط إلى قوي
- بعد التبريد:متوسط إلى قوي
شينمو مزرعةمقدمة حبوب البن:
Shenmu Estate, also known as Santo Antônio Estate, is located in the southern mountainous region of Minas Gerais, Brazil, at an altitude of approximately 1,200 meters. The average annual temperature is 19°C (66°F), and the average annual rainfall is 1,600 mm. Its exceptional geographical location and high-quality climate have created a unique terroir, giving rise to high-level specialty coffee. The farm itself has a 300-hectare tropical rainforest reserve, and the most prominent and symbolic feature of Santo Antônio/Shenmu Estate is the Cariniana legalis tree, which stands over 40 meters tall. According to the owner’s rough estimate, it has been growing here for more than 1,500 years.
The owner of Santo Antônio/Shenmu Estate is José Renato Gonçalves Dias. According to the owner, agricultural production has been ongoing here since 1948 until today. The farm uses only organic fertilizers to provide plant nutrition, maintaining the vitality of the land itself. The estate employs about 160 lifelong workers, providing a good and sustainable living environment within the farm, including comprehensive health and medical programs, training workers for professional development, and a school for their children to have a quality education.
The coffee from Santo Antônio/Shenmu Estate is completely different from that of typical large Brazilian farms. Instead of replacing manpower with machines, everything from coffee cherry picking to post-harvest processing is done manually. The pickers in the farm only harvest fully ripe coffee cherries, which are then sent to a pulper for depulping or directly spread out in the courtyard for sun drying. After the post-harvest process is completed, the green coffee beans are packed into jute bags until the average moisture content drops to 11%, then they are transferred to a wooden warehouse for 30 days of resting before export. Finally, each batch of coffee undergoes precise screening through density and electronic color sorters to complete the entire production process.
In addition, Santo Antônio/Shenmu Estate has also obtained ISO 9001/2002 Quality Management System certification, which means the farm can precisely control the production quality and yield of green coffee beans. Each production batch has its own documentation and complete historical records, allowing the owner to trace the production process for quality control. Moreover, the farm has also obtained UTZ Sustainable Certified Systems certification and joined the BSCA (Brazil Specialty Coffee Association).
Shenmu Estate Award Records:
2017 COE (Cup of Excellence) 3rd Place
2014 COE (Cup of Excellence) 17th Place
2012 COE (Cup of Excellence) 3rd Place
2011 COE (Cup of Excellence) 13th Place
2010 COE (Cup of Excellence) 10th Place
2009 COE (Cup of Excellence) 14th Place
تابع الحساب الرسمي وأرسلاقرأ المقال كاملاً مجاناً
مقدمة المنطقة:
Sul de Minas is a hilly area at 700m-1200m elevation and Brazil's earliest coffee-producing region. Due to rising labor costs, most coffee is now mechanically harvested, and it is also the earliest commercially developed coffee region; we can see many large exporters established here as well. The Bahia region in northern Brazil mainly produces washed Brazil coffee, and the Espirito Santo region near the coast is Brazil's main export area for Robusta varieties.
نصائح التحضير:
Recommended Brewing Method: Pour Over
Filter: KONO Filter
Water Temperature: 86-88°C
Grind Size: Medium Grind, similar to granulated sugar
Coffee-to-Water Ratio: 1:13-1:14
Extraction Time: Around 1 minute and 50 seconds
Brewing Technique: Sectional Extraction. Recommended Brewing Method: Pour Over
Filter: KONO Filter
Water Temperature: 87-88°C
Coffee Dose: 15 grams
Coffee-to-Water Ratio: 1:15
Grind Size: Medium Grind (78% passing through a standard 20-mesh sieve)
Brewing Technique: Sectional Extraction
Bloom with 30 grams of water for about 30 seconds. Pour water gently in small circles, adding 95 grams of water (totaling 125 grams), then pause at the first section. When the water level is about to expose the coffee bed, continue pouring to 227 grams. Remove the filter when the water level is about to expose the coffee bed (start timing the bloom). Total extraction time is 2 minutes 00 seconds.
Use 17 grams of coffee, bloom with twice the coffee weight (34 grams of water) for about 30 seconds. When the coffee bed starts to dry, the bloom is complete. Pour water gently in large circles until 120-130 grams, then pause at the first section. When the water level is about to expose the coffee bed, continue pouring to around 221 grams, then remove the filter.
