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Congonhal

Congonhal

Molasses | Sugarcane | Yellow Fruits | Honey Finish | Fermented

Origin | Brazil

Region | Serra Mantiqueira

Farm | Sitio Congonhal

Producer | Gustavo Oliveira Ribeiro de Sousa

Varietal | Arara

Process | Natural Fermented

Altitude | 1250 masl


Size
Grind

£10.00
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A Message from Ómra

A remarkable coffee born from a rich family legacy in the highlands of Minas Gerais, Brazil. Produced by Gustavo Oliveira Ribeiro de Sousa, this coffee reflects over a century of dedication to the art of coffee farming. The Congonhal coffee is cultivated with care at an altitude of 1,250 meters, benefiting from the region’s pure water and unique terroir.

Producer Story

Meet Gustavo Oliveira Ribeiro de Sousa, a young and passionate fourth-generation coffee farmer from Lambari, Minas Gerais. Gustavo’s journey into coffee began as a child, learning the craft from his grandfather on a farm that has been in the family for generations. What started as a small coffee planting amidst a cattle farm has grown into a significant specialty coffee operation. Today, the family farm, Sítio Congonhal, is renowned for its sustainable practices and high-quality beans, with a focus on preserving the purity of the land’s natural resources.

From the Cupping Table

Delight in a creamy-bodied coffee with a bright citric acidity that balances beautifully with the deep flavors of molasses and sugarcane. This coffee reveals vibrant notes of yellow fruits and melon, finishing smoothly with a hint of honey. The natural fermentation process brings a unique mouthfeel, with a subtle, warm booziness reminiscent of a stout, adding depth and a lively twist to its smooth, sweet profile.

How we're brewing Congonhal

More Brewing Guides Here

  • Espresso Guidelines

    This is our current espresso recipe for Congonhal. You can adjust the final espresso weight out for taste preference.

    Ratio (ground coffee weight:final espresso weight out): 

    Dose: 

    Grind Size (using a Mahlkönig EK43): 

    Yield:

    Extraction Time: 

    Brewing Temperature: 

  • Filter Guidelines

    We use the following V60 recipe for well rested coffees (at least 2 weeks from roast date).

    Dose: 15g

    Grind Size (using a Mahlkönig EK43): 10

    Water: 250g

    Brewing Temperature: 94°C

    Procedure:

    • at 0:00 pour to 50g
    • at 0:45 pour to 125g
    • at 1:30 pour to 175g
    • at 2:15 pour to 250g
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More Brewing Guides Here

Important Information

Roast Dates

  • Roasting Day: We roast our coffee every Tuesday.
  • Order Cut-off: Place your order by midnight on Monday to have it included in the Tuesday roast.
  • Dispatch Timing: Orders placed before the cut-off will be roasted and shipped within the same week.
  • Late Orders: If you place your order after midnight on Monday, your coffee will be roasted and shipped the following week.

As a small-batch roastery, this schedule ensures that you receive your coffee at its freshest.

Shipping Details

We ship all orders using Royal Mail. For coffee orders to the UK, Ireland, and select European countries, we offer:

  • Standard | Tracked | 48h: Reliable delivery within 48 hours.
  • Priority | Tracked | 24h: Faster delivery within 24 hours.

For more details, please check our Shipping Policy.

How long should I 'rest' my coffee?

To enjoy the full flavor and nuances of your coffee, we recommend the following rest periods from the roast date:

Coffee Roasted for Filter:

  • Dark: 2 days
  • Light to Medium: 4-5 days
  • Very Light and/or Very Dense Coffee: 10 days or more

Coffee Roasted for Espresso:

  • Dark: 2 days
  • Medium: 8-10 days
  • Light: 10 days or more

Resting allows the coffee flavours to develop fully.

While these recommendations generally provide the best results, individual preferences and specific beans may vary.