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Roast: Medium-Dark
Origin: Minas Gerais, Brazil
Process: Pulped Natural
Varietal: Catuaí
Coava sourced this delightfully rich coffee from the tiny region of Aroponga in Minas Gerais, where significant investment has been made to improve the cultivation standards. It went through Brazil’s signature pulped natural method: the skin of coffee cherries was peeled off before drying, resulting in the sweet, full body of a traditional natural process with the acidity and brightness of a washed process. We tasted roasted nuts, dark chocolate, with a red apple acidity and a smooth tea-like body.
Bag Size: 10.58 oz (300 g)
Roast: Medium-Dark
Origin: Cerrado Minerio Region, Brazil
Elevation: 1200 MASL
Varietal: Red Catuaí, Yellow Catuaí, Cayuaí
Process: Pulped Natural
Roaster Tasting Notes: Dried Fig, Nougat, Dark Chocolate
We Tasted: Roasted Nuts, Dark Chocolate, Red Apple
All coffees are roasted to order and shipped direct from Coava.
Every coffee we share has been tasted and recommended by our expert Tasting Panel who have years of experience in specialty coffee. We cast a wide net, trying hundreds of coffees, keeping an open mind to new regions, processes, and roasters, and going through many rounds of cupping. If there was an easier way of choosing each coffee, we wouldn’t want to do it. For exclusive weekly coffee suggestions from our panel, join Fellow Drops!
Coava Coffee Roasters is a Portland, Oregon institution whose roasts have a way of consistently surprising us and changing our minds. Pronounced \ kovuh \ or "cove-ah".
Pour-Over Recipe
Using Kalita Wave Dripper
Ratio: 1:15
Coffee: 20g ground medium-fine (setting 4-5 on Ode Gen 1)
Water: 300g at 200°F
Total Brew Time: 2:45 - 3:00
Espresso Recipe
Dose: 19g
Yield: 28g
Extraction Time: 28 seconds
Ratio: 1:1.5
Pump Pressure: 9 bars
Water: 200°F
Special Notes
We recommend drinking our coffee within a 14 day window of being roasted and using filtered water.
