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Brazil, Yellow Ipê

Coffee of the month March 2024
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About coffee

Source: Brazil, Chapada dos Veadeiros - Goiás
Producer: Orioli Family
Process: Natural Anaerobic
Variety: Red Catuai
Altitude: 1000 - 1100 m
Toaster: Orioli Coffee

Recipe for Kalita

COFFEE: 12G
WATER: 200G

  1. Heat the water to 96ºC;
  2. Prepare the kalita, filter and server. Wet the filter with water so that it adheres well to the surface;
  3. Grind 12g of coffee - medium/fine grind - a little larger than granulated sugar;
  4. Discard any server water that has been used to wet the filter;
  5. Place the ground coffee in the filter and pour 50g of water 5" over the coffee;
  6. Make sure the water covers all the coffee. Wait for up to 1' of brewing;
  7. Every 30' add 50g of hot water with the kettle until you reach 200g at 2' in total;
  8. This is useful when the coffee grounds have not accumulated any water.

PRO TIP: To adjust your recipe, start by changing the coffee/water ratio rather than the grind.

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