Ctrl_Alt_Brazil
Ctrl_Alt_Brazil
Chocolate, hazelnut and caramel from one family farm in Sul de Minas.
Free UK mainland delivery
Dispatched the next working day.
250g makes about 14 cups · 1kg about 56 (at 18g a cup)
Overview
One farm, one family, one coffee.
Ctrl_Alt_Brazil is a speciality single origin grown by Pedro Gabarra and his sister Mariana in Sul de Minas, the heart of Brazilian coffee country. Their farm is regarded as one of the most sustainable in the region, which is no small claim in a place that grows rather a lot of coffee.
It's a Mundo Novo, grown at around 1,000 metres and processed naturally, with the cherries dried whole around the bean. That's where the sweetness comes from: chocolate, hazelnut and caramel, a medium body and low acidity. Uncomplicated in the best possible way.
It pulls a sweet, easy espresso, holds its own in a flat white and makes a very drinkable filter. Roasted in small batches in West Yorkshire and sent as whole beans. See our brew guide for recipes.
Origin and details
- Origin
- Brazil
- Region / farm
- Sul de Minas, Minas Gerais
Grown by Pedro and Mariana Gabarra
Around 1,000 masl - Variety
- Mundo Novo
- Process
- Natural (Dry)
Ingredients and nutrition
Brewing Notes
Espresso
- Dose
- 17g
- Yield
- 33g
- Time
- 28–30 seconds
Filter / pour-over
- Dose
- 18g
- Liquid
- 250ml water
- Temperature
- 91–93°C
Moka pot
- Dose
- About 18g (3-cup pot, basket full)
- Liquid
- About 150g just-boiled water, to the valve
- Time
- Off the heat as soon as it gurgles
- Temperature
- Just off the boil
Boil the kettle and fill the base with just-boiled water to just below the safety valve.
Fill the basket with ground coffee (fine to medium, like fine sand), level it off and don't tamp.
Screw the pot together with a cloth and put it on a medium heat with the lid open.
As soon as coffee starts to flow, turn the heat right down for a slow, steady stream.
When it starts to gurgle or turn pale, take it off the heat and run the base under a cold tap.
Stir the coffee in the top chamber before pouring.
A medium roast, so a medium-fine grind and a gentle heat work well.
AeroPress
- Dose
- 11–12g
- Liquid
- 200g water
- Time
- 2 minutes, swirl, 30 seconds, press
- Temperature
- Off the boil, or 91–93°C if it tastes sharp
Put a paper filter in the cap and stand the AeroPress the normal way up on your mug.
Add the coffee, ground medium-fine.
Pour in 200g of water, wetting all the coffee.
Put the plunger in about 1cm to stop it dripping, and wait 2 minutes.
Hold the brewer and plunger together and give it a gentle swirl.
Wait 30 seconds, then press gently all the way down.
Cafetière
- Dose
- 30g (500ml cafetière)
- Liquid
- 500g water
- Time
- 4 minutes, then 5–8 minutes to settle
- Temperature
- 91–94°C
Add 30g of medium-ground coffee to a 500ml cafetière and pour in 500g of water. Don't stir.
Leave it for 4 minutes while a crust forms.
Stir the crust gently so most of the grounds sink, then skim off the foam with two spoons.
Wait another 5–8 minutes while the fine particles settle.
Lower the plunger only until it touches the surface, then pour gently and leave the silt behind.
Resting: Rest 5–7 days after the roast date for filter, 10–14 days for espresso.
These are starting points. Our brew guide has recipes for espresso, moka pot, AeroPress and cafetière.
Storage
Keep sealed in the bag or an airtight, opaque container in a cool, dry, dark cupboard, away from heat, sunlight and strong smells. Not the fridge. For longer storage, freeze in sealed portions and don't refreeze.
Delivery Information
Orders are dispatched the next working day. Order on a Monday and it goes out on Tuesday. Friday and weekend orders go out on Monday.
Shipping is free to UK mainland addresses by Royal Mail 48. Need it sooner? Choose Express at checkout for Royal Mail 24. The price depends on weight and is shown at checkout.
Subscriptions always go by Royal Mail 48, and delivery is free.
