Ana Luisa [2021]

Quick Facts

About This Bean

<meta initial-scale="1" content="width=device-width," name="viewport"> <style><!-- .collapsible { background-color: white; color: #aca2d0; cursor: pointer; padding: 10px; width: 100%; border: none; text-align: left; outline: none; font-size: 15px; font-weight: bold; } .active, .collapsible:hover { background-color: #aca2d0; color: white; } .product-single__title { width: 100%; height: min(45vh,280px); background: url("https://cdn.shopify.com/s/files/1/0090/6064/6967/files/Ana_Luisa_WEB_WHITE_Web_logo.png?v=1620363602"); text-indent: -9999px; background-repeat: no-repeat; background-size: min(90vw, 100%); text-align: center;} .content { padding: 0 14px; display: none; overflow: hidden; background-color: #ffffff00; font-size: 12px; font-family: p22-underground; font-style: normal; font-weight: lighter; text-transform: uppercase; } body { background-image:#ff0000;background-image: radial-gradient(at 30% 28%, hsla(28,100%,74%,1) 0, transparent 50%), radial-gradient(at 0% 50%, hsla(355,85%,93%,1) 0, transparent 50%), radial-gradient(at 0% 0%, hsla(343,100%,76%,1) 0, transparent 50%), radial-gradient(at 60% 30%, hsla(340,100%,76%,1) 0, transparent 50%), radial-gradient(at 0% 100%, hsla(22,100%,77%,1) 0, transparent 50%), radial-gradient(at 89% 19%, hsla(189,100%,56%,1) 0, transparent 50%), radial-gradient(at 47% 76%, hsla(242,100%,70%,1) 0, transparent 50%); } --></style> <p class="">The champ is here! Introducing Ana Luisa, the winner of the 'Cerejas do Cafe’ contest in the natural process category. Ana harvested the yellow catuai cherry at 95% maturation and transferred to drying beds daily where it was placed in layers between 8-10cm. The coffee was dried for 15 days and turned 7-10 times per day, before being piled up overnight to improve the drying process and even out the moisture across the entire lot. This was repeated meticulously until the coffee reached its desired moisture of 11.5%. The judges awarded this coffee a score of 90.44, crowning Ana Luisa champion in this category. This is the first time Ana’s coffee has been imported by Minas Hill and we look forward to buying more outstanding coffees from her in the future. This micro-lot yielded 4 bags of coffee and we have 2 of them. So don’t miss out on this extremely limited and award winning coffee.</p> <p class=""><span></span><br></p> <button type="button" class="collapsible">DEEP DIVE +</button> <div class="content"> <br> <p><b>PRODUCER :   </b>Ana Luisa Pimenta</p> <p><b>CROP YEAR :   </b>2020</p> <p><b>COUNTRY :   </b>Brazil</p> <p><b>REGION :   </b>Alta Mogiana</p> <p><b>ELEVATION :   </b>1250 MSAL</p> <p><b>VARIETAL :   </b>Yellow Catuai</p> <p><b>PROCESSING :   </b>NATURAL</p> <p><b>IMPORTER/PARTNER :   </b><a>Minas Hill</a></p> <p><b><a>GEO TAG</a></b>     <a>DOWNLOAD PDF</a></p> <br> </div> <button type="button" class="collapsible">ESPRESSO RECIPE +</button> <div class="content"> <br> <p><b>ESPRESSO MACHINE</b><br>This is just a starting place. We encourage experimenting and breaking the rules.</p> <p><b>DOSE :   </b>22g</p> <p><b>YIELD :   </b>44g</p> <p><b>TIME :   </b>30 seconds</p> <p><b>NOTES :   </b></p> <br> </div> <button type="button" class="collapsible">FILTER RECIPE +</button> <div class="content"> <br> <p><b>V60 RECIPE</b><br>This is just a starting place. We encourage experimenting and breaking the rules.</p> <p><b>DOSE :   </b>30g</p> <p><b>YIELD :   </b>500g</p> <p><b>TIME :   </b>2:45 - 3 minutes</p> <p><b>NOTES :   </b>Add 60g of water and bloom for 45 seconds. Then slowly add the remaining water steadily over the next 45 seconds.</p> <br> </div>