Tasting Profile: Elegant, smooth cup with cocoa notes.
Grower: Fazenda Santa Barbara, Sao Francisco, Santo Antonio
Variety: Catuai and Mundo Novo
Region: Parana and Sao Paulo Brazil
Altitude: 750-1050 M
Soil Type: Volcanic Loam
Process: Pulped natural and dried in the Sun
COARSE GROUND Coarse grind of coffee means when the beans are big, and the grinding is done very little so that there are large particles of coffee beans. In the case of this, the hot water can only bind to the outside part of the grinds, and the is observed slowly when the water seeps from the outside to the inside gradually.
Works best with a French press soaks the coffee grinds in hot water for a prolonged period, which means that the water has enough time to see through the interior of the coffee grounds.
In the case of the French press if you use fine ground coffee, then the coffee is more likely to be over extracted. To check if you are struggling to put down the plunger, then be sure that you have grounded your coffee too far.