Sitio Tripui – Brazil – Natural
13,00€ – 46,00€ VAT included
 | Brewing method: Espresso / Super-automatic / Moka pot |
 | Cupping notes: Blueberries, custard apple, tamarind |
 | Process: Natural |
 | Varietal 100% Arabica: Red Catuai & Yellow Icatu |
 | SCA Score: 86,5 |
 | Producer/s: Maria & Valdecir Prado |
 | Region: Sul de Minas |
 | Altitude: 1300m. |
 | Harvest: 2023 |
- Description
- Additional information
- Shipping
- Meet the producer
- IneffablePoints
- Cold Brew Recipe
- Espresso Recipe
Sitio Tripui is a small family farm project owned by Maria and Valdecir Prado. They live and cultivate coffee along with their two daughters.
In Brazil, 'Sitios' are small plots that produce less coffee than 'Fazendas'.
Generally, they are often located at higher altitudes than Fazendas, with less uniform terrain. This often results in a greater focus on quality and greater attention to detail.
The cherries are always handpicked at the optimal ripening moment. They are then washed and sorted to ensure that only fully ripe and defect-free fruits remain.
Natural processing is carried out on raised beds where they are left to dry for weeks until the desired moisture level in the beans is achieved. The natural process contributes distinctive sweet and fruity notes in the final cup.
Additional information
| Weight | N/A |
|---|---|
| Whole bean-Ground: | Whole bean, Ground for French Press, Ground for Cold Brew, Ground for AeroPress, Ground for V60, Ground for Chemex, Ground for Moka Pot, Ground for Espresso |
| Pack size: | 250 gr., 1 kg. |
| Brand: | Ineffable Coffee |
| Filter-Espresso | Espresso |
| Preparation: | Espresso, Superautomatic, Italian Moka |
| Flavour profile: | Sweet, balanced, good body |
| Process: | Natural |
Spain (Mainland), Balearic Islands & Portugal
- Free shipping for orders above 40€ for Spain (mainland), Balearic Islands & Portugal
- For orders below 40€, shipping cost is 4€.
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- 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 3/5 days, M-F.
- Delivery to Portugal in 3/5 days, M-F.
Europe
- Free shipping for orders over 99€ including coffee and some small 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.
- We will not ship at all to the United Kingdom, Switzerland, the USA or any other third country.
Specialty coffee in Sul de Minas: The charm of Sitio Tripui
In the heart of Sul de Minas, Brazil, lies a small family farm that captivates with its love story for coffee: Sitio Tripui.
This charming project is the home of Maria and Valdecir Prado, who, along with their two daughters, cultivate coffee with exceptional dedication and care.
The “Sitios” in Brazil represent the very essence of coffee tradition, small plots that, although producing less coffee than the large “Fazendas”, stand out for their meticulous attention to quality.
Located at higher altitudes and with more challenging terrain, these sites evoke a deep commitment to excellence and detail.
At Sitio Tripui, every step of the process is carried out with artisanal precision. The cherries are handpicked at the optimal point of ripeness, ensuring a rigorous selection of the most mature and flawless fruits.
This care is reflected in the natural processing, where the cherries are dried on raised beds for weeks, allowing the beans to gradually and gently reach the desired moisture level.
The region of Sul de Minas, known for its ideal climate and fertile soil, is a paradise for specialty coffee lovers.
Its unique characteristics, combined with the passion and knowledge of producers like Maria and Valdecir, result in cups of coffee that captivate the senses.
The coffee from Sitio Tripui is a testament to the art and dedication involved in growing exceptional coffee.
Each sip reveals sweet and fruity notes, distinctive characteristics of the natural process that enhance the experience.
But beyond the coffee itself, Sitio Tripui represents a deep connection with the land and family legacy. It’s a place where traditions intertwine with innovation, and where each cup tells a story of love for coffee and commitment to quality.
In a world where the coffee industry is constantly evolving, Sitio Tripui stands out as a beacon of authenticity and excellence.
It’s a reminder that, behind every cup of coffee, there are dedicated hands and passionate hearts working tirelessly to deliver the best of nature.
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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: 1:2.2
- Weight: 18gr
- Yield: 39gr
- Time: 35-38s
- Notas:
Variables:
- Best resting time: over 2 weeks
- Temperature: 94
- Pressure: 6 bars
- Preinfussion: No
- Water:
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)