Brazil
Detailed product description
Farm
The history of Nascimento Coffee began with the vision of Mário Alves do Nascimento, who planted his first coffee trees in the 1920s. Production expanded in the mid-1970s thanks to agricultural incentive programs in the Cerrado Mineiro region.
The current farmer, Betinho, is Mário’s son and has been growing coffee for more than 40 years. He is the second generation of the coffee-growing family, which has made a significant contribution to the development of the city of Patrocínio through coffee production. Fazenda São Bernardo maintains its principles focused on high productivity and quality, while continuously striving to improve processes and physical infrastructure that positively impact coffee quality. Technology has always been a key focus for the family, as maintaining a consistent coffee supply is a strong commitment shared by the entire group. The arrival of children and grandchildren has brought an even stronger focus on specialty coffee production and the development of products that meet consumer expectations.
Their farm, Fazenda São Bernardo, has always been synonymous with quality and tradition in specialty coffee production. Now the family is taking another step to bring you even closer to their roots: Nascimento Coffee was created to bring the best of their terroir directly to your cup! What started as a dream is now a tradition: specialty coffees grown with dedication, technology, and respect for the land.
The family has planted varieties known for their quality and productivity, particularly well suited to the Cerrado Mineiro region. The varieties grown on the farm include Arara, Catuaí 144, Mundo Novo, Paraíso, and Topázio.
V60 Recipe
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Brew ratio: 1:15
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20 g coffee
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Grind: 24 clicks (Comandante)
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Brew time: 2:40
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Water profile: GH 5, KH 3, 94 °C
Method:
Pour 60 g of water over 20 g of coffee and let it bloom for 40 seconds.
Slowly pour another 120 g of water in circular motions.
When the previous pour has almost drained, add the final 120 g of water — again slowly and in circles.
Total extraction time should be around 2:40.
Don’t hesitate to experiment — adjust the grind (if bitter notes dominate, go coarser; if the cup tastes flat or watery, go finer) or play with the brew ratio.