GourmetKáva Specialty - ESP Brazil Pe de Cedro 250g,

Altitude:1,000–1,250 metersabove sea level

Country: Brazil

Region: Mantiqueira de Minas

Variety: Red Bourbon

Farm: Pe de Cedro

Score: 85

Process: Pulped natural (dry)

Acidity: Low

Roaster: Beansmiths

What is GourmetKáva Specialty?

It is a true specialty coffee that we have carefully selected for you and had roasted for us by the specialty roaster Beansmith. There are many definitions, but one of the more specific ones from the SCA (Specialty Coffee Association) states that these are coffees that score at least 80 out of 100 in a professional evaluation and do not exhibit any of the specifically listed flavor defects. With our specialty coffees, you’ll also find 100% transparency (farms, importer, roaster, and retailer).

What makes specialty coffees different from others?

Don’t expect strong bitterness in these coffees, as they are roasted lighter than regular coffees. This coffee is roasted primarily for espresso, but that doesn’t mean it can’t be interesting in a moka pot as well.

Brewing Tip

We don’t specify exact grind sizes because every grinder is different, but you can try grinding to roughly match what we’ve listed below. However, this is just one of many possible scenarios—it’s simply a starting point.

Recommended preparation: 16 g of coffee / 35 ml of brew in about 30 seconds

Coffee Information

Farm/Processing Station

The Brazilian Pe de Cedro farm is located in the renowned Mantiqueira de Minas coffee region, which holds a Protected Geographical Indication (PGI). Since 2012, it has been owned by Edson Morais de Barros, who continues a long tradition of growing high-quality coffee and focuses on modern and sustainable practices.

In collaboration with experts from COCARIVE and the Brazilian Specialty Coffee Association (BSCA), he is constantly refining the cultivation and processing of coffee beans. An experienced team oversees production quality directly on the farm. After drying, the beans are allowed to rest for about a month to stabilize their moisture content, and then they are sent to the COCARIVE facility in Carmo de Minas. There, they undergo a thorough quality control process, including evaluation by certified Q-graders, who select the best batches for specialty micro-lots.

Variety

Bourbon is one of the best-known and oldest varieties of the Arabica coffee plant. It is characterized by excellent cup quality, but also by lower yields and greater susceptibility to disease. Its history dates back to the 18th century, when it was brought from Yemen to the island of Bourbon (now Réunion), from which it derives its name. In the 19th century, it spread to Brazil and subsequently to other countries in Central and South America. It also served as the basis for the development of other well-known varieties, such as Caturra, Catuai, and Mundo Novo.

Red Bourbonis the most widespread variant of this variety, characterized by its red coffee cherries. It is particularly popular for its sweet, complex flavor profileand the high quality of the resulting coffee.

Processing

Unlike most Brazilian farms, harvestingat Pe de Cedrois done exclusively by hand, and the coffee cherries are processed the very same day using the pulped method Natural. In this processing method, the husk and most of the pulp are removed, while a portion of the sweet mucilage remains on the beans, contributing to a more pronounced sweetness and fuller body in the coffee. The beans are then spread out on drying terraces, where they are turned regularly to ensure slow and even drying. Once they reach a moisture content of 12%, they are stored in wooden crates, where they rest for about a month. They are then sent to COCARIVE in Carmo de Minas, where they undergo a thorough quality inspection.