Afonso Welton – BRAZIL

This coffee comes from a new partnership with Minasul, a medium-sized cooperative. Minasul cleverly uses coffee contracts to empower producers beyond just themselves. Moving forward, we’ll be collaborating with another local roaster to purchase a couple of full containers of coffee from Minasul each year. This new partnership will help provide more stability for both producers and us, especially given the significant rise in coffee prices over the past two years, which have doubled or tripled per sack. This current lot comes from two neighbouring producers which you can read about below.

The first part comes from Afonso Donizetti Silva. The history of the farm began with Afonso’s father, Jaci, who always saw farming as a way of life. From an early age, Afonso fell in love with farming and this passion encouraged his father to get started. His journey began with a small property with just 145 coffee trees, producing 4 bags (2 for him and 2 for his wife). Over the years, Afonso invested in new land and improved the quality of his production, reaping the rewards of his hard work and dedication. In 2001, he became a Minasul cooperative member. Today, Afonso works side by side with his wife, Jaísa, continuing the legacy started by his father. Together, they dream of passing on this tradition to their children, ensuring that the passion for agriculture lives on in their family for many generations to come.

The second part comes from Welton Itamar Da Silveira. He’s a family man who is very proud of his farm. His life is dedicated to growing superb, consistent coffee and then processing it himself on his land. The farm’s history began in 1940, when Tião, Welton’s grandfather, decided to cultivate a parcel of land in Minas Gerais with care and dedication. Welton grew up admiring his grandfather’s legacy and decided to continue the work. In 2009, in search of new opportunities, he joined Minasul. This decision was a milestone in the farm’s trajectory, allowing it to evolve financially and invest in more modern technologies and practices. With this new perspective, he diversified the plantations and improved productivity, always honoring Tião’s learning.

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HOW TO BREW

Espresso

Dose: 18g
Yield: 38g
Time: 26-29 seconds

Cafetiere

Coffee: 30g
Water: 500g
Time: 8 minutes
Add your coffee to the cafetiere – Pour Over 500g of boiling water – Wait 4 minutes – Stir the crust on top so the grounds sink to the bottom & scrape off the crema (foam) from the top – Wait 4 minutes – Place your plunger so it is level with the water (do not plunge) and pour.

Pour Over 

Coffee: 18g
Water: 360g
Time: 3 minutes
Put your coffee in your brewer of choice – Pour over 50g of water for a bloom – Wait 30 seconds – Over 1 minute pour 310g of water – Wait for the water to drip through – Enjoy!