Our Honey Process coffee is floated in a washing system to remove any overly ripe cherries before being passing through a depulper to gently remove the cherry skin and being sun-dried. This process process results in the development of more delicate flavor notes.
In the cup, this coffee has a vibrant and exceptionally clean flavor profile with the same great sweetness that we have come to love from our family coffees.
Farmer: José Augusto Peixoto
Farm: Fazenda São José da Boa Vista
Region: Sul de Minas
Altitude: 1250 MSL
Varietal: Yellow Catucai
Taste: White Grape – Date – Milk Chocolate
Recommended Brewing Methods:
Filter: Saint Anthony’s C70
19in – 300g out, 205f water
Three, 100 gram pours
3:45-4:15 ~ brew time
This Recipe offers a lot of clarity and separation of flavor which highlights the things we love in the Peixoto Honey. Notes of sweet orange and milk chocolate in the hot cup give you a glimpse of what is to come. Cooling with flavors of orange, crisp apple, white grape and a sweetness of raw sugar, the flavors come together in a beautiful harmony, all coming together without over taking each other.
Espresso: La Marzocco Linea
20g in – 45g out
Pressure: 9 bars
This is our classic espresso recipe for the Peixoto Honey. It yields a juicy bodied shot with soft notes of granny smith apple, and white grape. This is held together with the structure of the sweetness, which reminds of raw sugar and milk chocolate, these flavors come into play and allow for the bright acidity of the apple and grape to balance out, reminding of caramelized apple or grape preserves. We love this coffee on espresso because it has the complexities we love without being overwhelming, it is also a very surprising flavor profile for Brazil and it is a gateway to show the kind of quality the country can offer.