Description
As the desert air turned crisp and twinkling lights illuminated Phoenixās streets, the holiday season officially began. In a cozy downtown cafĆ©, the aroma of Boas Festas invited passersby to pause and savor the moment. Crafted for this festive time of year, the blend united Brazilās Doce, a natural-processed coffee with notes of dried fig and caramel warmth, and Ethiopiaās Koke, a honey-processed coffee bursting with cherry cordial sweetness and a hint of pear cider sparkle.
Locals sipped on the brew, its flavors a warm embrace on cool desert evenings. Many chose to gift bags of Boas Festas, knowing its festive notes would bring joy to loved ones near and far. In Phoenix, where glowing cacti replaced snowy pines, the coffee became a symbol of the seasonās magic: connection, celebration, and the comforting warmth of sharing. With every cup, the blend carried a heartfelt message: the seasonās true magic lies in the warmth of togetherness.
Farm details:
Producer: JosƩ Augusto Peixoto/Smallholder Producers
Region:Ā Ā Sul de Minas/Yirgacheffe
Country:Ā Ā Ā Ā Brazil/Ethiopia
Process:Ā Ā Ā Ā Natural/Honey
Varietal:Ā Ā Ā Ā Catucai/Heirloom
Flavor profile:
Taste:Ā Cherry Cordials, Pear Cider, Dried Fig
Sweetness: Medium Plus
Acidity: Medium
Body:Ā Medium Plus
Recommended Brewing Methods:
Fellow Stagg [X]
22g in, 350g out
2:20 ā 2:50 minutes
205 f temperature
Medium/coarse grind
Bloom
0-30 seconds
50 gram pour, pick up brewer and spin 3 times
Second pour
30-50 seconds
Pour from 50 grams to 200 grams, starting at 30 seconds and ending your pour at 50 seconds (7.5 gram per second, pour rate)
Let fully drain should be around 2:30
Third pour
1:15 ā 1:30
Pour from 200 grams to 350 grams, starting at 1:15-1:30 and ending your pour at 1:35-1:50 (7.5 gram per second, pour rate)
Let drain completely
Final time
Drain should end around 2:20-2:50 minutes or brew to taste
Recommended Espresso Recipe:
Classic 9 bar recipe
20g in, 60g out (22 gram basket)
24-26 seconds
200 f temperature
Espresso grind
