This coffee holds a special place in our hearts at Peixoto, as it is the first coffee we ever served and symbolizes the family we have at our farm, café, and with each of our amazing home coffee drinkers. Moreover, it represents a coffee that is redefining Brazil’s flavor profiles and shattering the preconceived notions people have about coffees from Brazil.
We take a lot of measures to ensure the quality, freshness, and uniformity of our mainstay coffee for the year. Our team has spent a great deal of time sampling and cupping lot after lot to find the parts of our farm that produce the flavor profile and quality our customers have come to expect from the Familia. Once the lot is chosen and the cherries are harvested, we use a float tank to sort out any underripe or overripe cherries before fermentation. Following this, the cherries undergo a fermentation period of 24–48 hours depending on temperature. We then slow dry the cherries on our patios to reach a stable moisture content and water activity, allowing the coffee to retain its vibrancy, sweetness, and complexities for the next year. To enhance the quality control of our farm, we have invested in a fully functioning mill that sorts the coffee for screen size, density, and defects.
The Familia’s standout characteristic is its rich, dense sweetness, which gives structure and versatility to the nuances it offers. Having that backbone is what allows this coffee to be so versatile and allows for this coffee to shine on anything you are brewing.
Farmer: José Augusto Peixoto
Farm: Fazenda São José da Boa Vista
Region: Sul de Minas
Altitude: 1250 MSL
Varietal: Catuai / Catucai
Taste: Hazelnut – Honey – Berries
Recommended Brewing Methods:
19in – 300g out, 205f water
Three, 100 gram pours
3:30~ brew time
This coffee offers the perfect balance of sweetness and acidity. The flavors are clear and the body is smooth, highlighting the citrus and apple acidities. Brown sugar and caramel notes give the coffee a comforting sweetness, reminiscent of a freshly-baked apple pie! This coffee will bring you joy with every sip.
Espresso: La Marzocco Linea
19g in – 55g out
Pressure: 9 bars
Our classic espresso recipe for the Familia yields a silky–bodied shot with the perfect balance of sweetness and fruit. Honey crisp apple, tangerine, and cantaloupe are complemented by the underlying brown sugar and nutty notes of hazelnut and chocolate. The concentration is low enough for it’s an easy drinker, but the extractions are high for a focus on sweetness. The body holds the flavors together without overpowering them. This espresso is the perfect combination of familiar and exciting, making it the ideal drink for those looking to explore single-origin espresso.
Espresso: San Remo Opera (Experimental)
19g in – 45g out
Pressure: 7 bar pre infusion (5 seconds), 4.5 bar main infusion (19 seconds), 7.5 bar post infusion (2 seconds)
This espresso recipe may look a bit strange, but we found it emphasized all the aspects of espresso that we enjoy. The quick higher pressure pre-infusion may be a bit uncommon, but we thought it added a lot to the shots. Here’s how we look at it… the initial water that hits your puck is the point of highest extraction. This means if anything is off about how you tamped or your grind size, a long pre-infusion can emphasize the over-extraction that happens with these issues. This happens because the water is in contact with the grounds for a longer period than usual and it allows for higher extractions. We also thought the pre-infusion at this setting set up a contact time that really emphasized the citric acidity we love in this coffee. The main infusion is really where the magic happens in this shot. After the pre-infusion gets the flow rate up, this phase comes in and slows down that contact time. We found an enhanced body and a heavy sweetness from the shots we pulled with this setting. This allows for the acids you formed in the first phase to connect and shine through. If you find the balance is too sweet to the point where it’s almost one-sided, try raising the pressure a bar or two to speed up your flow rate. The post-infusion is all about adding a boost of agitation in the end to get a bit of extra sweetness. We found that this added the least to the process and could be skipped, but we liked the boost of sweetness it provided in some extractions, especially on the quicker shots. We pulled this at our shop for months with wonderful results. The consistent quality espresso you can produce with this is incredible.