This is our third year of purchasing coffee from Marciano-san.

His coffee has become somewhat our stable of Brazilian coffee at Kurasu- despite the fact that for small-scale producers it is very difficult to produce high-quality coffee consistently year after year, they produced another beautiful crop, and we are so grateful to be able to share his wonderful coffee yet again this year.

While this year’s lot does not feel like it has a lot of different flavors, you will find a moist and tender sweetness like a dried persimmon fruit and a mellow, green tea-like flavor, boasting the beautiful terroir of Espírito Santo, Brazil. Another thing to look for in the cup is a black currant-like pleasant acidity that lasts rather nicely throughout.

It’s a coffee that tastes like a typical Brazilian coffee, yet atypical at the same time.

Makes a great everyday coffee.

While Marciano-san and his family have been growing coffee for more than 25 years, they have gone through a significant change in the last 5 years.

The family used to produce coffee in large amounts, and they always thought that all they had to do to make a special coffee was to pulp the cherries. As time went by, however, they started to notice that there was more to coffee production. When the farm land was handed down to and shared between brothers, Marciano-san and his wife Josiane-san realized it was time for them to spend more time on coffee with now a smaller patch of land they managed to improve the quality of their produce. Since 2006, they have put a great amount of effort into producing specialty-grade coffee, made some plans, bought Catucai 785 plants to start a new farm, bought a new pulping machine, invested in their farm for future improvement. As a result, they have established a farm that produces high-quality crops that are well celebrated in the local competitions. So far they have won: a first prize, two second prizes, three fifth prizes at Castello city’s championship, and a second prize at a Late Harvest competition. Producing a special coffee is no easy feat- it requires knowledge, time, patience, and an entire family’s help and effort. Marciano-san and his family put all of this into their work with passion, and the fruit of their labor is something truly extraordinary.

If you brew this with high concentration you will find it restricting the flavor from developing- we recommend brewing it “longer”, with a ratio of 1:16.5-17.5.

Conical Dripper:

・Dripper: Hario V60 Dripper
・Coffee : Water Ratio: 14g : 200g
・Water temp.: 91℃
・Grind: Coarse

Step by step:

00:00~ 40g（Total: 40g）
00:40~ +60g（Total: 100g）
01:10~ +50g（Total: 150g）
01:40~ +50g（Total: 200g）

Finish brew: Approx. 02:30

Check out Kurasu Coffee Brew Guide for more information!

Flat Bed Dripper:

・Dripper: Kalita Wave Dripper
・Coffee : Water Ratio: 14g : 200g
・Water temp.: 92℃
・Grind: Coarse

Step by step:

00:00~ 30g（Total: 30g）
00:40~ +30g（Total: 60g）
01:10~ +140g（Total: 200g）

Finish brew: Approx. 02:05 to 02:15

Check out our Youtube for more information!

Conical Dripper:

・Dripper: Hario V60 Dripper
・Coffee : Water Ratio: 14g : 150g
・Water temp.: 91℃
・Ice cubes: 70g
・Grind: Medium fine

Step by step:

00:00~ 40g（Total: 40g）
00:40~ +60g（Total: 100g）
01:10~ +50g（Total: 150g）

Finish brew: Approx. 02:10

Check out our Japanese Iced Coffee Recipe for more information!