WHY WE LIKE IT This coffee is a must in our pantry. It has the mild acidity of a sweet apple, notes of biscuit dough and an aftertaste of caramel. If you drink it on its own, you'll find nice and smooth flavours, if you drink it with milk it will be as sweet as a dessert. RECIPE We recommend this coffee for espresso. You can prepare it in your Italian coffee machine or if you have an espresso machine: Use 18 grams of dry coffee to extract 41 grams of total brew per cup in a time of 28 to 31 seconds. Variables to take into account: TEMPERATURE: 92,5 C PRESSURE: 8.5 Bars MACHINE: La Marzocco Linea PB GRINDER: Mythos 1 WATER: 70 ppm STORY BEHIND THIS COFFEE Pedro has always sought to produce speciality coffees of increasing quality, working to certify the farm in his own area in such a rich region. The producer always washes the coffees and separates the dry ones from the ripe ones to make the quality truer. He acquired his farm in 2015, chosen because it was a good area for coffee and bought as a result of hard work. The challenges, it is worth remembering, were great because Pedro, until then, had worked only with white crops for 29 years and now witnesses the difficulties that high altitude areas create. Still, coffee is something to pay for. The Cerrado Mineiro Region is a world-renowned producer of high quality coffee, the first "Denomination of Origin" in Brazil, located in the northwest of the state of Minas Gerais. Having well-defined seasons, a hot and humid summer and a pleasantly dry winter, is a strong characteristic of the region. The coffee plantations are cultivated in areas with altitudes varying between 800 and 1,400 metres, resulting in high quality coffees with a unique identity.