Sale ends in:
This is one of the first coffees from Brazil that we roasted for filter at NOMAD. We are very excited about it since we have long wanted to have a Brazilian coffee profile like this on our menu and, thus, be able to enjoy it in any filter method. Very intense fragrance of very ripe stone fruits. Lactic and tropical aromas of pineapple and coconut yogurt. A vibrant acidity that reminds us of wild fruits such as blueberries accompanied by a juicy and very sweet body.
Please refer to the status bar at the top of the page for time and orders remaining for this particular sale. Tikumi is a reseller and not affiliated with the brands we sell.
Shipping cost is as low as $10 which includes both international and domestic shipping. See checkout for more details. Once the sale ends, the coffeehouse will start working on our order. Although unlikely, please expect a short delay for international shipping due to COVID-19. Once the coffee reaches the U.S., you will receive your order within 3 business days.
What stands out about this farmer family is that each member is involved in the production and is passionate about the fermentation of their coffees. You can find all kinds of processing methods, washing, honey to natural, which is rare by Brazilian standards. They implemented sustainability practices to respect both people and the environment.
The coffees the family produced are winners of some of the most important coffee contests in Brazil. Father Afonso Vihnal and his son Rafael make a continuous effort to make their coffee stand out, both in the local market and abroad. According to Afonso, his secret to producing high-quality coffees is the constant care and rigorous drying process of the coffee cherries.
We use 15 grams of medium ground coffee and 260 grams of water at a temperature of 204.8ºF. We pour the water into 2 pours. One of 50 grams, we wait 30 seconds and then we pour the rest of the water until we reach 260 grams. The total infusion time should be between 2 and a half minutes and 3 minutes.
Please bear in mind that it can change depending on the coffee machine you are working with, the grinder, and the water you are using.
Our method: V60
Our mill: EK43
Our water: Osmotized, 93ppm
Provide your email to get access