Bom Jardim, Pulped Natural
Rich & balanced with maple syrup & orange fudge body.
---Establishing his estate in 1972, Josué Pereira Figueiredo is Brazilian coffee expertise at its best. The SanCoffee collective, one of Five Senses’ longest relationships, oversees an impressively consistent and sophisticated coffee community. Growing up amongst coffee fields, Josué Pereira Figueiredo had his eyes on farming from an early age and established Bom Jardim Estate in 1972 at just 26 years old! Bom Jardim has a vast, sprawling 230 hectares of orchard-like rows of trees surrounded by 154 hectares of preservation. This lot is a great example of the quality-at-scale that has made Brazil the world’s leading producer of Arabica. Ripening a bright yellow, this Catucaí varietal goes through the pulped natural process delivering a rich, balanced cup.
--- Additional Information ~~~
After arriving from the fields, the coffee cherries are immediately delivered to the wet mill where they undergo a process consisting of three parts.
First, the coffee is separated from any foreign matter, such as leaves and twigs, using airflow and a series of shaking sieves. Secondly, the cherries enter a washing tank in which the water density and agitation separate floating beans from heavier ripe and under-ripe cherries that sink to the bottom. Finally, these cherries that sank get conveyed to a series of de-pulping machines, each one being adjusted in a different level of pressure. This means that softer, riper cherries will break apart and have their skin removed in the first machines, while harder cherries move on to the next machine, which will be pres-set on a higher pressure level, and so forth.
Owing to these procedures and extreme care, the pulped natural from SanCoffee growers is legendary for its consistency and ease of roasting.
Once in the patios, the beans are spread out in even layers and revolved constantly to achieve uniform drying. The absence of the skin and mucilage accelerates the process and contributes to avoiding any undesirable fermentation. As a result, pulped natural coffees have great sweetness and provide an extremely clean cup. At the end of the drying cycle, some lots are moved to the mechanical dryers, always applying low temperatures to further equalize the moisture content on the beans.
=== Suggested Recipe ~~~ In: 21.5g Out: 44g Time: 29sec Temp: 94.5°C
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Bom Jardim, Pulped Natural
Bom Jardim, Pulped Natural
Rich & balanced with maple syrup & orange fudge body.
---Establishing his estate in 1972, Josué Pereira Figueiredo is Brazilian coffee expertise at its best. The SanCoffee collective, one of Five Senses’ longest relationships, oversees an impressively consistent and sophisticated coffee community. Growing up amongst coffee fields, Josué Pereira Figueiredo had his eyes on farming from an early age and established Bom Jardim Estate in 1972 at just 26 years old! Bom Jardim has a vast, sprawling 230 hectares of orchard-like rows of trees surrounded by 154 hectares of preservation. This lot is a great example of the quality-at-scale that has made Brazil the world’s leading producer of Arabica. Ripening a bright yellow, this Catucaí varietal goes through the pulped natural process delivering a rich, balanced cup.
--- Additional Information ~~~
After arriving from the fields, the coffee cherries are immediately delivered to the wet mill where they undergo a process consisting of three parts.
First, the coffee is separated from any foreign matter, such as leaves and twigs, using airflow and a series of shaking sieves. Secondly, the cherries enter a washing tank in which the water density and agitation separate floating beans from heavier ripe and under-ripe cherries that sink to the bottom. Finally, these cherries that sank get conveyed to a series of de-pulping machines, each one being adjusted in a different level of pressure. This means that softer, riper cherries will break apart and have their skin removed in the first machines, while harder cherries move on to the next machine, which will be pres-set on a higher pressure level, and so forth.
Owing to these procedures and extreme care, the pulped natural from SanCoffee growers is legendary for its consistency and ease of roasting.
Once in the patios, the beans are spread out in even layers and revolved constantly to achieve uniform drying. The absence of the skin and mucilage accelerates the process and contributes to avoiding any undesirable fermentation. As a result, pulped natural coffees have great sweetness and provide an extremely clean cup. At the end of the drying cycle, some lots are moved to the mechanical dryers, always applying low temperatures to further equalize the moisture content on the beans.
=== Suggested Recipe ~~~ In: 21.5g Out: 44g Time: 29sec Temp: 94.5°C
Original: $13.32
-70%$13.32
$4.00Product Information
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Description
Rich & balanced with maple syrup & orange fudge body.
---Establishing his estate in 1972, Josué Pereira Figueiredo is Brazilian coffee expertise at its best. The SanCoffee collective, one of Five Senses’ longest relationships, oversees an impressively consistent and sophisticated coffee community. Growing up amongst coffee fields, Josué Pereira Figueiredo had his eyes on farming from an early age and established Bom Jardim Estate in 1972 at just 26 years old! Bom Jardim has a vast, sprawling 230 hectares of orchard-like rows of trees surrounded by 154 hectares of preservation. This lot is a great example of the quality-at-scale that has made Brazil the world’s leading producer of Arabica. Ripening a bright yellow, this Catucaí varietal goes through the pulped natural process delivering a rich, balanced cup.
--- Additional Information ~~~
After arriving from the fields, the coffee cherries are immediately delivered to the wet mill where they undergo a process consisting of three parts.
First, the coffee is separated from any foreign matter, such as leaves and twigs, using airflow and a series of shaking sieves. Secondly, the cherries enter a washing tank in which the water density and agitation separate floating beans from heavier ripe and under-ripe cherries that sink to the bottom. Finally, these cherries that sank get conveyed to a series of de-pulping machines, each one being adjusted in a different level of pressure. This means that softer, riper cherries will break apart and have their skin removed in the first machines, while harder cherries move on to the next machine, which will be pres-set on a higher pressure level, and so forth.
Owing to these procedures and extreme care, the pulped natural from SanCoffee growers is legendary for its consistency and ease of roasting.
Once in the patios, the beans are spread out in even layers and revolved constantly to achieve uniform drying. The absence of the skin and mucilage accelerates the process and contributes to avoiding any undesirable fermentation. As a result, pulped natural coffees have great sweetness and provide an extremely clean cup. At the end of the drying cycle, some lots are moved to the mechanical dryers, always applying low temperatures to further equalize the moisture content on the beans.
=== Suggested Recipe ~~~ In: 21.5g Out: 44g Time: 29sec Temp: 94.5°C
