This month's selection is from Ipanema, Brazil. They have created a state of the art farm devoted to producing the best high scoring coffees. They have constructed a new milling structure, and are taking advantage of the unique characteristics of the surrounding land, the Fazenda Rio Verde and the Mantiqueira Mountains. The Mantiqueira Mountains (in the Tupi Guarani native language is "Crying Mountain") is a mountain range in the Southeast of Brazil, with parts in the states of São Paulo, Minas Gerais, Rio de Janeiro and it extends northeastward for approximately 500 kilometers.
They produce coffee in an area of 20,000 square meters, with 10,000 coffee trees from 48 different varieties with a variety of processing methods. They pride themselves on having created a mutually beneficial coexistence of a high-tech production system while embracing the natural diversity of the surrounding environment. Fazenda Rio Verde is a fauna and flora sanctuary with its 773 hectares covered by natural forests,52 cataloged water springs and a complex biome that represents the beauty of the Mantiqueira Mountains highlands. T
hey have a nursery dedicated to producing 13,000 native tree seedlings annually to support the Revegetation Program and local community initiatives. To project such a natural jewel, Ipanema created the Environment Monitoring Center (EMC). Installed in a renovated old henhouse, it is used as a center of management, analysis and monitoring of factors related to water, soil, vegetation, climate and residue. They also maintain 160 beehives aiming to produce 1,000 liters per year of honey and helping the pollination of native fruit trees.
Coffee to Water Ratio
Using the correct amount of coffee will ensure that your coffee is brewed to strength, without over-extracting or under-extracting the coffee to compensate for an inappropriate dose. We recommend 2 grams of coffee for every fluid ounce of water used to brew. Weighing coffee is the most accurate way to measure the appropriate dose. If a scale is not available, we recommend 2 heaping tablespoons of ground coffee for every 5 ounces of water used to brew.
Producing the correct particle size in ground coffee is one of the most important steps in coffee brewing. In general, a finer grind will produce a more intense brew and a coarser grind will produce a less intense brew. At the same time, a grind that is too fine will produce an over-extracted, astringent brew, and a grind that is too coarse will produce a weak, under-extracted brew lacking flavor. In pour-over methods, grind size also affects the rate of extraction, as water will pass more slowly through a finer grind, and more quickly through a coarser grind. We strongly recommend burr grinders over blade grinders.
Water Temperature and Quality
Water temperature dramatically affects the extraction of coffee’s flavor during brewing. We recommend brewing with water at 200° Fahrenheit for best results. Using fresh, clean, chlorine-free water is essential.