Re..up..Samba Reserve (Brasil) 250g
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. So how does it work? To start we will be delivering Freshly Roasted Coffee in Jars every Friday in time for your weekend coffee needs.* 1. Simply grab a jar from us on your first order and we will pop it in to your letter box. 2. On your next orders just leave your
Available Sizes & Prices
250g: $18.00
500g: $36.00
1kg: $72.00
Prices updated:Regional Comparison: Brazil
Brewing Guides
Hario Switch
if sour: grind 1–2 clicks finer (reduce setting by 1–2) and/or increase steep by 15–30s; if bitter: grind 1–2 clicks coarser (increase setting by 1–2) and/or reduce steep by 15–30s
Brewing Steps
- 1. Bloom with 30g water for 30 seconds
- 2. Pour to 120g by 0:45 timing
- 3. Pour to 240g by 1:30, stir gently, close lid and let steep until 2:30; then flip the Switch to drain
- 4. Total time and serving: ~2:30–2:45 total brew time; serve immediately
Pro Tips
- 💡 Use a medium grind and stir after the final pour to ensure even extraction; the Samba Reserve's natural processing benefits from keeping acidity bright and sweetness clear—avoid overextraction to preserve chocolate, caramel and orange notes
- 💡 Key factor is consistent timing and temperature; maintain 92–94°C water and aim to drain around 2:30 for balanced sweetness and clarity
Sour → grind finer by 1–2 clicks, increase steep by 15–30s or raise water to 94°C. Bitter → grind coarser by 1–2 clicks, shorten steep by 15–30s or lower water to 90–92°C.
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