LOW TIDE
FILTER · ESPRESSO
Pairs well with
- Freshly roasted • Next day dispatch
- Worldwide shipping
- C02 Neutral - 100% recyclable bag
- Letterbox friendly parcel for small orders
Producer: Tarcisio Lacerda & Jhone Milanez Lacerda
Farm: Sítio Santa Rita
Region: Caparaó, Brazil
Variety: Red Catuaí
Elevation: 950 masl
Process: Pulped Natural
Nestled in the mountains of Brazil’s Caparaó region, Sítio Santa Rita has been home to the Lacerda family for over four generations. Today, the farm is led by Johne Lacerda, whose work blends family tradition with a constant pursuit of innovation, producing coffees that express the landscape, climate and people behind every harvest.
Coffee at Santa Rita is a family effort. Throughout the harvest, relatives, neighbours and seasonal workers come together, sharing knowledge that has been passed down through generations. This collaborative approach is part of what makes coffee in Caparaó unique — production is deeply connected to the local community, where farming is not just a livelihood, but a shared way of life.
Sustainability at Santa Rita is built on long-term thinking. The farm continually invests in improving cultivation and post-harvest practices while protecting the surrounding landscape and using natural resources responsibly. Innovation is introduced where it creates better outcomes for both people and the environment, helping the farm maintain quality while supporting the future of coffee production in the region.
The Lacerda family also believes that great coffee should create opportunities beyond the farm gate. Through A Cafeteria, their coffee shop located on the property, visitors can experience coffee from seed to cup, strengthening the connection between producers and the people who enjoy their coffee. It has become a place where education, hospitality and transparency are just as important as the harvest itself.
Every lot from Sítio Santa Rita reflects this philosophy: coffee grown with patience, shaped by generations of family knowledge, and produced with a commitment to the people and the land that make it possible.
Brew Guides
Starting points, not rules. Weigh everything, time everything, then change one variable at a time until it tastes the way you want it.
- Grind 18 g into the basket. Distribute evenly and tamp level.
- Start the shot and the timer at the same moment.
- Stop when the cup reads 36 g. Weigh it — crema makes volume unreliable.
- Check the clock. Running fast? Grind finer. Running slow? Grind coarser. Change one setting at a time.
Espresso is the one method that really needs dialling in on your own grinder. Our pre-ground Espresso is a starting point rather than a finished recipe — if you own a grinder, buy whole beans.
- Rinse the paper filter with hot water and discard the rinse water.
- Add 20 g of coffee and level the bed.
- Bloom. Pour 50 g, just enough to wet every ground. Wait 40 seconds — the bed will swell and release CO2.
- Pour in slow circles up to 150 g.
- As the bed is nearly dry — not fully drained — pour again to 250 g.
- Final pour to 340 g. Let it draw down.
- Aim to finish around 3:30. Faster? Grind finer. Slower? Grind coarser.
- Rinse the filter, cap it and assemble the AeroPress upright on a sturdy mug.
- Add 15 g of coffee.
- Pour all 230 g of water and start the timer.
- Stir five times, then insert the plunger just enough to seal.
- Steep until 1:30.
- Press slowly — around 30 seconds. Stop as soon as you hear the hiss.
- Add 30 g of coffee to the pot.
- Pour all 500 g of water and start the timer.
- At 4:00, break the crust with a spoon: three gentle stirs.
- Skim the foam and floating grounds off the surface and discard them.
- Leave it to settle until 8:00.
- Pour gently, resting the plunger on the surface rather than pressing it down. This gives a much cleaner cup.
The same grind makes excellent cold brew: 100 g coffee to 1 litre of cold water, 16 hours in the fridge, then strain.
Three things that matter
- A scale and a timer beat any amount of intuition. Consistency is what lets you improve.
- Grind as close to brewing as you can. Aroma starts leaving within minutes.
- Sour and thin means under-extracted — grind finer. Bitter and heavy means over-extracted — grind coarser.