Mantiqueira de Minas
9 Mulheres



Variety Mixed
Altitude 1000-1100 masl
Process Natural
Harvest September 2019
Notes CherryMilk ChocolateWalnut

A very sweet and intense aroma of milk chocolate and nuts with a touch of cherry liqueur will catch us from the first moment. In the mouth, creamy texture with high sweetness and a super integrated acidity makes that combined with fresh milk or vegetable drink it a perfect morning.

Located in Mantiqueira de Minas these farms are blessed with high altitudes and rich soils. The region is comprised of 7000 coffee growers with an annual output of 1 million bags. In 2011, Serra De Mantiquiera became the first region to obtain the Geographical Indication seal for coffee, which indicates that coffees produced in this region have unique qualities and features that are essentially attributed to their origin. The AMECAFE Women’s producer group have now been established for their second harvest, first coming together in 2017. This group is formed of 50 members who meet on a monthly basis to share knowledge and educate each other about coffee production. They want to empower each other and their families by improving the quality of their lives through coffee. This coffee has been blended together from 9 producers ranging from farms ranging from 4 – 90 ha in size. This coffee has been cupped and blended at origin making sure of high-quality speciality coffee. Luciana Avíncula Rosimeire, Sousa Joseane da Silva, Roberta Silva Marcia Gonçalves, Creuza Oliveira, Priscila Silva, Fernanda Jesus Sousa and Lucelia de Fátima Santos Carvalho During are the producers of this lot. The harvest, the coffees are collected manually before being placed on the patios for between 7 – 10 days until the coffee reached below 11% moisture. The coffee is turned every 2-3 hours during the day to ensure even drying.

All our coffees with roasting for espresso can be prepared in your home Moka Pot with the recipe that you can find in the NOMAD at Home section.

If you have an espresso machine we recommend using 18 grams of coffee to extract 35 grams in a cup in a time of 28 seconds. We use a temperature of 93ºC with the help of 9 bars of pressure.

We offer you these guidelines so that you have a guide when developing a recipe, but you should bear in mind that it can change depending on the coffee machine you are working with, the grinder and the water you are using.

Our machine: La Marzocco, Linea PB
Our grinder: Victoria Arduino, Mythos One
Our water: Osmotized water, 110 ppm