Brazylia Pedra Grande

BRAZIL Pedra grande

100% Arabica

Region: Minas Gerais

Variety: Yellow Bourbon

Processing: natural

Flavor profile: caramel, milk chocolate, hazelnut

SCA: 83.00 points

Fazenda São José da Pedra Grande is located in the heart of Brazil’s coffee-producing region, in southern Minas Gerais, in the town of Campestre. Coffee grown on the farm thrives at an elevation of 1,150 meters above sea level, in an ideal climate for producing the highest-quality beans. The farm is managed by the second generation of the Ribeiro family, and its current owner is Luís Antônio Moares Ribeiro.

The farm covers 664 hectares in total, of which 400 hectares are coffee plantations, all irrigated using drip irrigation. This allows the farm to better protect the environment and maintain a high average yield. Annual production is around 15,000 bags of coffee, of which 30% is processed using the pulped natural method and 70% using the natural method. The farm is committed to preserving ecological balance, dedicating 135 hectares to forest areas that remain untouched to protect the local environment.

The farm employs a team of 36 highly qualified people who regularly attend technical training sessions to improve their skills in sustainable and efficient coffee production. Thanks to their dedication and care for nature, Fazenda São José da Pedra Grande is a place where tradition and modern farming practices come together in harmony.

Naturally processed coffee is often associated with an intense, full-bodied flavor, as well as pronounced fruity and berry notes. This process influences the coffee’s flavor profile, giving it distinctive qualities appreciated by many coffee lovers. Natural processing is used in various regions, and specific weather conditions can influence the coffee’s final flavor.

1. Harvesting: ripe coffee fruits, called cherries, are hand-picked from the plant.
2. Drying whole: the whole fruits, including the seeds (coffee beans), are spread out on patios or similar surfaces and exposed to the sun. The fruits are dried whole.
3. Turning and mixing: during drying, the fruits are regularly turned and mixed to ensure even drying and prevent mold.
4. Pulp removal: once the fruits have dried sufficiently, their pulp is removed.
5. Final drying: the beans are dried further to reach the appropriate moisture level.

Recommended brewing methods:

drip coffee maker, V60 drip, French press, AeroPress, Chemex, zalewajka

How to brew Brazil Pedra Grande coffee?

V60 drip:

• dose: 21 g
• grind: 24 Comandante clicks
• water: 350 ml / 96℃
• bloom: 50 ml / 30 s
• number of pours: 3 x 100 ml
• brew time: 3:30–4:00 min