THE BEANS

Origin: Cerrado Mineiro Producer: Reinaldo Olini Altitude: 952 masl

Variety: Red Catuaí

Processing: Natural

Tasting notes: Notes of pecan, hazelnut, and milk chocolate, with hints of red plum. On the palate, it offers notes of nuts, cocoa, and panela. Its body and mild acidity make for a balanced and approachable coffee. It pairs perfectly with milk.

LOT HISTORY

Red Catuaí produced by Reinaldo Olini at his Malhada farm in the Cerrado Mineiro region. Grown at an altitude of 952 meters above sea level under exceptional conditions that highlight the lot's fruity character, the coffee is processed using the natural method. Reinaldo’s meticulous approach to fruit selection and processing yields one of the cleanest Brazilian cups we have encountered in a long time. During the process, the coffee is turned regularly to ensure even drying.

THE RECIPE

At Familia Osorio, we believe in the uniqueness of every coffee. That is why we roast lightly to accentuate the brightness of each origin, allowing you to enjoy the full flavor profile regardless of the brewing method.

This means our light roasts often work beautifully as Single Origin espressos, giving you the flexibility to enjoy the coffee across different methods while fine-tuning your recipe with greater precision.

We provide these guidelines to help you develop your recipe, but please keep in mind that adjustments may be necessary depending on your specific machine, grinder, and water*.

Familia Osorio recommends allowing your coffee beans to rest properly. Degassing is essential for achieving the cleanest, most flavorful cup. We recommend resting espresso coffee for 10 days and filter coffee for at least 14 days. Experiment and discover how the flavor of your coffee evolves.

ESPRESSO

IN: 18 grams of coffee
OUT: 40 grams in the cup
Time: 25–29 seconds
Brew boiler temperature: 93ºC

Water pump pressure: 6 bars*
*La Marzocco Linea Mini
*Victoria Arduino Mythos One
*Reverse osmosis water, 100 ppm