Joselino Meneguetti – Brazil – Washed

Additional information

Spain (Mainland), Mallorca & Portugal 

• Free shipping for order above 40€ for Spain (mainland), Mallorca & Portugal
• For orders below 40€, shipping cost is 4€.
• Shipping of coffee to the Canary Islands, Ibiza, Menorca y Formentera is 10€. For all other products shipping will be automatically calculated in checkout.
• We will not ship at all to Ceuta, Melilla and Gibraltar.
• You will receive tracking via email for all shipments.
• Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
• National and/or regional public holidays may affect estimated delivery times.

• Delivery to mainland Spain in 24/48 hours, M-F.
• Delivery to Balearic Islands in 3/7 days, M-F.
• Delivery to Portugal in 3/7 days, M-F.
• Delivery to the Canary Islands is shipped with Correos in 3/7 days, M-F, without tracking email.

Europe

• Free shipping for orders over 99€ including coffee and some accessories.
• Free shipping for orders over 99€ including coffee and some accessories.

• Countries included: Austria, Belgium, Bulgaria, Croatia, Czech Republic, Denmark, Estonia, France, Finland, Germany, Greece, Hungary, Ireland, Italy, Latvia, Lithuania, Luxembourg, Monaco, Netherlands, Poland, Romania, Slovakia, Slovenia and Sweden.

• For orders below 99€, the shipping costs will be automatically calculated when you enter your shipping address in the shopping cart.
• Delivery in 4/7 days, M-F.
• You will receive tracking via email for all shipments.
• Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
• National and/or regional public holidays may affect estimated delivery times.

Exceptional washed lot for filter from Joselino Meneguetti in Espírito Santo, Brazil

In the heart of Espírito Santo, Brazil, lies a gem of coffee production: the farm of Joselino Meneguetti. This producer, famous in the region, has taken his family’s coffee tradition to new heights, achieving international recognition with his Catucai 785 coffee variety. This coffee stands out not only for its quality but also for its washed process, an uncommon technique in Brazil, where other processing methods prevail.

The Meneguetti farm, founded in the 1960s by Mr. Firmino Meneguetti, spans 14 hectares, of which 4 are dedicated to coffee planting. Joselino, the third generation at the helm, has revolutionized the family production by focusing on specialty processing and particularly on washed coffee. This decision has been crucial in distinguishing his lots in cupping competitions and international events like the Cup of Excellence, where his Catucai 785 achieved sixth place in 2017.

The washing process used by Joselino involves fermenting the coffee beans in water tanks for 12-24 hours before fully washing them. This technique, though more labor-intensive, allows the intrinsic notes of the bean to stand out, offering a clean and vibrant flavor profile. For a country like Brazil, known mostly for its natural and honey coffees, Joselino’s washed method brings a unique freshness and clarity that captivates coffee lovers.

The Catucai 785 is a hybrid variety derived from Icatú Vermelho and Catuaí Vermelho, both belonging to the Bourbon lineage. This coffee, which ripens to a bright red color, is famous for its fruity and floral cupping profiles. Grown under the ideal conditions of Espírito Santo, Joselino’s Catucai 785 displays a complexity of flavors that includes notes of tropical fruits, citrus, and a delicate floral touch, providing an unparalleled sensory experience.

Joselino’s commitment to quality and innovation in processing has allowed his coffees to be recognized not only locally but also appreciated in international markets. His focus on washed coffee and dedication to the Catucai 785 variety demonstrate that tradition and innovation can coexist, resulting in a product of excellence.

Visiting the Meneguetti farm or tasting one of its lots is to delve into a story of dedication and profound respect for coffee. If you seek a coffee experience that challenges expectations, Joselino Meneguetti’s Catucai 785 will not leave you indifferent.

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This is the cold brew coffee recipe that we propose for you to make 600ml of cold brew. The ratio, in case you want to brew more or less than this quantity, is 1:15, 1gr of coffee for every 15gr/ml of water.

Recipe and equipment:

• Coffee 40gr. (Use whichever coffee you prefer. We suggest coffees that you like in filter. The ones that are tagged with “Cold Brew” are our favourites).
• Grind size: Comandante 16 clicks.
• Water 600gr/ml at room temperature.
• Water composition: 2 parts of Lanjarón for 1 part of Bezoya.
• Mesh or silk.
• Glass container (preferably with a lid).
• Let it rest for 22 hours (in the fridge).

The way to make cold brew:

• Grind the coffee with a medium grind. Comandante 16 clicks.
• Pour the coffee directly into the mesh.
• Introduce the mesh in the glass container.
• Pour the water into the container through the mesh with the coffee.
• Swirl to wet all the coffee.
• Cover the container.
• Let it rest for 22 hours in the fridge (beware of strong odors!).
• When complete remove the mesh with the coffee and it will be ready.
• Bonus: you can filter it again through a V60, Kalita or similar paper filter to obtain a clean and more crystalline result.
• Keep it refrigerated.
• This recipe is not to dilute. Not even with ice. If you add ice, the composition of the ice water will affect the taste of your drink. Better to make your own ice with the same composition of water proposed. If you use ice, you may want to lower the ratio (1:9 to 1:12).

This is the most current recipe available. It is important to note that this recipe serves as a reference and in fact there are a bunch of variables which influence the final espresso in your cup: from the state of your machine and grinder, the water that you use, the rest and conservation of your coffee beans, to the atmospheric temperature and pressure, etc, and therefore, you might have to tweak the recipe to be able to find a juicy and balanced espresso with your specific set up.

Recipe:

• Ratio: 1:2
• Weight: 18gr
• Yield: 36gr
• Time: 26-31s

Variables:

• Best resting time: over 2 weeks
• Temperature: 94
• Pressure: 6 bars
• Preinfussion: No
• Water Composition: BWT Bestmax 0, GH 107 (ppm as CaCO3) KH 30 (ppm as CaCO3)

Machine & equipment used for this recipe:

• Espresso machine: La Marzocco KB90 2G
• Grinder: Mythos 2
• Basket: 22gr VST ridgeless
• Extras: Barista Hustle WDT, Push Tamper (Flat, 100% level)