Nova Alianca
TASTING NOTES Processed in the Natural method, the attention to detail is evident in the clean, rounded, chocolate, caramel and nut forward flavour profile, which we’re delighted to say continues to improve year on year. FARM INFO Flavio Paulino de Costa is the 5th generation of his family to be involved in coffee production and a superb agronomist. We met him through his work with other farms but were very excited to be able get coffee from his farm Nova Aliança, located in the well renowned coffee growing region of Minas Gerais, Brazil. Region: Monte Santo de Minas, Minas Gerais Producer: Flavio Juliana Paulino de Costa Variety: Mundo Novo, Yellow Catuai, Yellow Catucai Process: Natural Altitude: 1,000 – 1,100 masl Harvest: June - July 2024 BREW GUIDE ESPRESSO RECIPE Dose: 20.5gYield: 45g Time: 25 secsFILTER RECIPE Method: V60Dose: 16gWater: 250mlTime: 2:15 mins To find the method that suits your kit, check out our Brew Guides.
Available Sizes & Prices
250g: $17.50
500g: $35.00
1kg: $70.00
Prices updated:Regional Comparison: Brazil
Brewing Guides
Hario Switch
if sour: grind finer 2–4 clicks, increase water temp 1–2°C and/or extend steep 15–30s; if bitter: grind coarser 2–4 clicks, drop temp 1–2°C and shorten steep 15–30s
Brewing Steps
- 1. Bloom with 40g water for 30 seconds, ensuring all grounds are wetted and let CO2 release
- 2. At 0:30–0:50 pour to 120g (steady spiral), then finish pouring to 240g by 1:10–1:20; give one gentle stir to break the crust
- 3. Place lid and leave to steep; at 2:15–2:30 engage the Switch (open/drain) and allow the brew to finish draining (~10–20s), then remove brewer
- 4. Total time ~2:30–2:50. Serve immediately and taste (adjust next brew using grind/temps as above)
Pro Tips
- 💡 Best technique for this coffee/method: use the Switch's full immersion then quick release to highlight the chocolate/caramel sweetness while keeping clarity — a short, controlled bloom and a clean single stir preserves the clean notes.
- 💡 Key factor for success: consistent grind and timing — 1Zpresso clicks for repeatability and gentle, even pouring to avoid channeling and overextraction of sugars.
Sour → grind finer 2–4 clicks, raise temp 1–2°C, lengthen steep by 15–30s or increase dose slightly. Bitter → grind coarser 2–4 clicks, lower temp 1–2°C, shorten steep by 15–30s or reduce dose/avoid overagitation.
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