Paula's Sítio Estrella (Filter)
Roasting profile
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Degree of roast: ●●○○ (2/4 - light to medium filter roast)
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Roasting type: For all common filter methods
Preparation recommendation
💡 S uitable for:
Pour Over - Hand filter - French Press - AeroPress - Filter machine
Flavor profile
🍫 Milk chocolate
🍇 Juicy & round with soft fruit sweetness
☀️ Pleasantly balanced with gentle depth
Coffee info
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Variety: Yellow Catuaí
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Preparation: Natural (sun-dried)
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Producers: Paula & Fabricio Santini
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Origin: Sul de Minas, Brazil
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Mounting height: 900 - 1,100 m
Transparency & price
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Farmgate price: R$ 1,800 per 60 kg bag (as of Oct. 2024)
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Ex-farm price: approx. 5,80 €/kg
Filter recipe recommendation
🔧 Recommended for light to medium filter roasts
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Coffee quantity: 20 g
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Amount of water: 300 g
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Water temperature: 93 °C
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Brewing time: approx. 2:30-3:00 minutes
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Brewing ratio: 1:15
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Grind: Medium - adjust depending on the brewing device
💧 5-pour method - 60 g every 30 seconds:
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Bloom: 60 g (0:00-0:30 min)
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Pour 2: 60 g (at 0:30 min)
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Pour 3: 60 g (at 1:00 min)
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Pour 4: 60 g (at 1:30 min)
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Pour 5: 60 g (at 2:00 min)
✨ This recipe brings out the chocolatey sweetness and juiciness of this coffee wonderfully - for a harmonious, round cup with a gentle depth.
9,00 € incl. VAT
36,00 € / kg
Our promise
Seekind stands for real taste - straight from the source.
Transparency, quality and sustainability drive us - so that you can enjoy the best coffee with a good feeling.
For each coffee, we indicate the Farmgate price - the amount paid directly to the farmers.
About this coffee
Paula T. Santini is a certified Q-grader and holds a doctorate in biology. Together with her husband Fabrício, she runs Sítio Estrela - a small, family-run farm in Muzambinho, Sul de Minas region, Brazil. In addition to the two of them, Paula's grandmother Mary (93) and her son Fabio also work actively on the farm.
Paula's passion for coffee began in 2013 as part of her Master's degree in Plant Physiology. Her research focused on the canopy areas of coffee trees and was later deepened in her doctorate - with a focus on the behavior of plants in the face of various influences. Today, she uses this scientific basis to further develop the quality of the coffees on the Sítio Estrela in a targeted manner.
In addition to her work on the farm, Paula is also involved in training other producers. She gives free courses on topics such as cultivation, processing, roasting and preparation - with the aim of improving the quality of Brazilian coffee across the board.
The family attaches great importance to sustainable cultivation methods and respectful treatment of nature and people. Their goal: coffees with character, depth and origin - and the recognition they deserve for their precise work on the international market.
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