The Samba Reserve is an exceptional blend of Natural processed coffees.Coffees are grown within 1000-300 m.a.s.l of altitude. Produced by selected coffee growers, farm-level traceability from Carmo de Minas region which is in the South of Minas Gerais. This coffee was carefully picked in order to select only the ripest cherries. The cherries then underwent a rigorous sorting process using the "lavador" machine, a density sorter commonly used in Brazil to separate the low-density beans. To complete the preparation, the coffee was sun-dried on patios for three days before being finished in mechanical dryers for 72 hours or more, until the optimal moisture level was reached. Region: Carmo De Minas Varietals: Mixed local varieties Altitude: 1000 – 1300 MASL Process: Natural BREW GUIDE Espresso **Dosage:**22g **Output:**40g **Brew Time:**26-28s 1. Grind 22 grams of coffee using a fine grind size. 2. Place the ground coffee into a portafilter and tamp. 3. Tare your scale to zero with your empty cup. 4. Insert the portafilter in the espresso machine and start brewing, using the scale to measure your output. 5. For an ideal brew you would have obtained about 40 grams of coffee in 26-28 seconds of extraction. Adjust your grind size to change your extraction time: - If your extraction time is too short, try a new brew after adjusting the grinder to a finer setting. - If your extraction time is too long, try using a coarser grind size.

The Samba Reserve is an exceptional blend of Natural processed coffees.Coffees are grown within 1000-300 m.a.s.l of altitude. Produced by selected coffee growers, farm-level traceability from Carmo de Minas region which is in the South of Minas Gerais. This coffee was carefully picked in order to select only the ripest cherries. The cherries then underwent a rigorous sorting process using the "lavador" machine, a density sorter commonly used in Brazil to separate the low-density beans. To complete the preparation, the coffee was sun-dried on patios for three days before being finished in mechanical dryers for 72 hours or more, until the optimal moisture level was reached. Region: Carmo De Minas Varietals: Mixed local varieties Altitude: 1000 – 1300 MASL Process: Natural BREW GUIDE Espresso **Dosage:**22g **Output:**40g **Brew Time:**26-28s 1. Grind 22 grams of coffee using a fine grind size. 2. Place the ground coffee into a portafilter and tamp. 3. Tare your scale to zero with your empty cup. 4. Insert the portafilter in the espresso machine and start brewing, using the scale to measure your output. 5. For an ideal brew you would have obtained about 40 grams of coffee in 26-28 seconds of extraction. Adjust your grind size to change your extraction time: - If your extraction time is too short, try a new brew after adjusting the grinder to a finer setting. - If your extraction time is too long, try using a coarser grind size.