Pulse coffee bag

Pulse

Brazil Sul de Minas and Ethiopia Harrar

A contemporary specialty blend pairing Brazilian sweetness and body with the expressive fruit character of Ethiopian coffee. Vibrant and balanced. A medium espresso roast featuring coffees from Brazil and Ethiopia, with notes of blackberry, hazelnut, cocoa, and caramel.

BlackberryHazelnutCocoaCaramel
Pack size

VAT incl. All prices include 5% VAT. Whole bean.

1

UAE delivery AED 25.00, free from AED 500.00.

Coffee Passport

Where this coffee comes from

Origin
Brazil Sul de Minas · Ethiopia Harrar
Process
Natural and sun-dried
Open passport

Coffee Passport

Where it comes from

From the farm and the people who grew it to how it was processed and roasted.

Origin
Brazil Sul de Minas · Ethiopia Harrar
Process
Natural and sun-dried
Roast
Medium
Brew
Espresso

The story

Pulse brings together coffees from Santos, Brazil, and Harrar, Ethiopia.

The Brazilian coffee is a naturally processed Red Catuai grown at approximately 1,130 metres above sea level. Its cup profile includes roasted hazelnut, sugar cane, walnut, low acidity, and a creamy body.

The full composition includes Red Catuai and wild varieties grown across elevations ranging from 1,130 to 2,120 masl. The processing methods are listed as natural and sun-dried.

Pulse is roasted to a medium espresso profile and is available as whole roasted coffee beans in 250 g and 1 kg packs.

The farm and producer

Sul de Minas, Brazil, and Harrar, Ethiopia.

Process

The processing methods are listed as natural and sun-dried.

The Brazil Santos Red Catuai is naturally processed.

The coffee

Pulse features coffees from Brazil and Ethiopia.

The Brazilian component comes from Santos and is identified as Red Catuai grown at 1,130 masl. The Ethiopian component is identified as Harrar.

The complete composition includes Red Catuai and wild varieties grown across a combined altitude range of 1,130–2,120 masl.

All coffee details
Product name
Pulse
Countries of origin
Brazil and Ethiopia
Brazilian origin
Santos
Ethiopian origin
Harrar
Varieties
Red Catuai and wild varieties
Processes
Natural and sun-dried
Altitude range
1,130–2,120 masl
Brazilian coffee altitude
1,130 masl
Roast
Medium
Roast profile
Espresso roast
Tasting notes
Blackberry, hazelnut, cocoa, and caramel
Net quantities
250 g and 1 kg
Form
Whole roasted coffee beans

What to expect in the cup

Smell the grounds first, then look for blackberry as you sip. As the cup cools, caramel usually becomes easier to notice.

Flavour notes describe impressions, not added ingredients.

Acidity

Gentle and soft

The lively, juicy quality on your tongue

Body

Full and rounded

How full the texture feels in your mouth

Taste family

Chocolate & nuts · Sweet & balanced

Descriptive guide.

Why it tastes the way it does

01 · Origin

Brazil Sul de Minas · Ethiopia Harrar

Origin, altitude, climate and variety shape the coffee's natural character before anything else happens.

02 · Process

Natural and sun-dried

How the coffee is processed influences its sweetness, acidity, body and the flavours it carries forward.

03 · Roast

Medium

Each roast is developed to reveal what makes that coffee distinctive, balancing origin, character and flavour.

04 · Brew

Espresso

The right brewing method brings everything together, unlocking the aroma, balance and flavour built through every stage.

How to brew

Espresso

Concentrated and textured. The base for milk drinks too.

General method guide.

Other ways to brew it

About the process: Natural and sun-dried

Natural
The whole cherry dries around the seed. Often fruit-forward and sweet.

Different processes, not a hierarchy.

Dose
18 g coffee
Water / yield
36 to 40 g out
Ratio
1:2 to 1:2.2
Temperature
92 to 94 °C
Grind
Fine; adjust to hit the time
Time
27 to 32 seconds
  1. 1 Purge the group head and dry the basket.
  2. 2 Dose 18 g, distribute evenly and tamp level.
  3. 3 Start the shot straight away and aim for 36 to 40 g in the cup.
  4. 4 Taste, then adjust grind one step at a time.
  5. 5 For milk drinks, steam milk to 55 to 65 °C with a silky texture.

Other ways to brew it

General method guides for home brewing.

V60 / Pour-over

Clean and expressive. Lets origin character and aroma come through.

Dose
15 g coffee
Water / yield
250 g water
Ratio
1:16.7
Temperature
92 to 94 °C
Grind
Medium-fine, like coarse sand
Time
2:45 to 3:15 total
  1. 1 Rinse the paper filter with hot water and discard the rinse.
  2. 2 Add the coffee, level the bed and start a timer.
  3. 3 Bloom: pour about 40 g of water, swirl gently and wait 30 to 40 seconds.
  4. 4 Pour slowly in circles to 150 g by 1:00.
  5. 5 Continue to 250 g by about 1:45, then let it draw down.
  6. 6 Swirl once, serve and taste again as the cup cools.

Troubleshooting

  • Sour or thin? Grind a little finer.
  • Bitter or dry? Grind a little coarser.
  • Use filtered water for a cleaner cup.

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