SAMBA RESERVE (BRASIL)
S A M B A R E S E R V E B R A S I L Our 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 until the optimal moisture level was reached. FLAVOURS - MILK CHOCOLATE, CARAMEL, ORANGE Suitable for Filter or Espresso.
Available Sizes & Prices
250g: $18.00
500g: $36.00
1kg: $72.00
Prices updated:Regional Comparison: Brazil
Brewing Guides
Hario Switch
if sour: grind finer (move toward 8-9), if bitter: grind coarser (move toward 13-14)
Brewing Steps
- 1. Bloom with 40g water for 30 seconds
- 2. Pour to 150g by 1:00
- 3. At 1:30 pour remaining water to reach 300g, close lid and steep until 2:45, then open the Switch valve to release the brew (drain ~15-25s)
- 4. Total time ~3:00; serve immediately into warmed cup and enjoy
Pro Tips
- 💡 After the 30s bloom give one gentle stir to break the crust and equalize extraction—this brings out the orange brightness without losing chocolate body.
- 💡 Key factor: precise grind and consistent contact time—natural Brazilian coffees show best balance when not over-extracted, so prefer small coarsening adjustments over extra steep time.
Sour → grind slightly finer, raise water temp 1-2°C, or extend steep by 20-30s. Bitter → grind slightly coarser, shorten steep/open valve earlier, or lower temp by 2-3°C.
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