WINTER HOLIDAY: Last roast day Dec. 23rd - Next roast day Jan. 8th
Brazil
Francis Figueiredo
Cup Notes: Hazelnut, Apple, Caramel
A new Brazilian harvest, straight from the renowned Fazenda Santa Margarida, offers rich enveloping notes of hazelnut, apple, and caramel, accompanied by an unexpected acidity.
Suggested for espresso and filter
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*
Details
- Producer
- Francis Figueiredo Oliveira
- Country
- Brazil
- Terroir
- Minas Gerais
- Altitude
- 900 masl
- Process
- Classic Natural - Raised Beds
- Arabica cultivar
- Mundo Novo
- Picked in
- July 2023
- Arrived in
- January 2024
- Shipped in
- Jute + GrainPro
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised solid-drum roaster
Suggested brewing recipe
To help you make the best out of your coffee, Rubens has crafted recipes for brewing this particular lot in filter.
There are two recipes: one for conical brewer (think v60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
There are two recipes: one for conical brewer (think v60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
Have fun brewing!
V60 STYLE
- Coffee:
- 17g
- Grind:
- Comandante 23 clicks (medium)
- Water:
- 250g (40tds) at 94 Celsius
- Filter model:
- Cafec Abaca+
- Time:
- 2:15
- Brew strenght:
- 1.38
FLATBED
- Coffee:
- 17g
- Grind:
- Comandante 20 clicks (medium)
- Water:
- 250g (40tds) at 94 Celsius
- Filter model:
- Stagg [X], Fellow
- Time:
- 2:05
- Brew strenght:
- 1,30 tds
THE STORY BEHIND
The Santa Margarida Farm has been a labour of love for Francis Figueiredo Oliveira for over two decades. Francis, along with his wife Juliana and their two children Elisa and Fábio, dedicate their lives to producing quality coffee at the farm located in Três Pontas in Brazil's Southern Minas Gerais region.
Francis is an experienced agronomist, he graduated from the prestigious Federal University of Lavras back in 1993. Since then, he has worked tirelessly at the Santa Margarida Farm, which he inherited from his maternal grandparents. Under Francis's expert care over the last 25 years, the farm's old coffee plantations have been renovated, and new areas have been trained and planted.
Situated at an altitude of 900 masl, the farm's 110 hectares of planted area (out of a total 158 hectares) grow the Mundo Novo coffee variety. Francis strives to produce natural coffee, paying close attention to quality both in cultivation and processing to get the best possible beans. His dedication and expertise continue to improve the Santa Margarida Farm's coffee to be one of the finest in the region.
THE VARIETY
Mundo Novo is the result of a natural cross between the Bourbon and Typica varieties, discovered in Mineiros do Tiete, Sao Paulo, Brazil. Seeds from the original coffee plants were planted in the municipality of Novo Mundo, now known as Urupês. Mundo Novo, first identified in 1943, emerged through selective breeding. The initial selections of Mundo Novo in Brazil took place between 1943 and 1952, with widespread distribution to farmers beginning in 1952. Further advancements in selection were made by the IAC (Instituto Agronômico de Campinas) in Brazil, starting in 1977.
This variety holds significant commercial importance in Brazil and other South American countries, like Peru, but sees limited use in Central America. Although Mundo Novo arrived in Costa Rica in 1952, it faced resistance from farmers because of its tall plants. Guatemala saw several introductions in 1963-64, while Honduras received it from CATIE in 1974. In Africa, Mundo Novo is also cultivated, notably in Malawi.
Characterised by its tall stature, Mundo Novo exhibits robust productivity for a traditional American variety but matures later. Its leaves may have green or bronze tips. A cross between Mundo Novo and Dwarf/Compact Caturra resulted in Dwarf/Compact Catuai.
THE FERMENTATION PROCESS
This lot was dried on a ground patio for four days after picking. In the end of the fourth day, the coffee was transferred to a rotary dryer.
After drying, the coffee rested for three days and was subsequently hulled and sent to Cocatrel's warehouse.
