I subscribe to Proud Mary’s monthly “deluxe” offering for $39. Every month they send me 100 grams of a special coffee. For June they sent Sitio da Pedra’s Cocarive Auction #1, which is a naturally processed Arara (a variety I’ve never had before).

The beans smell lovely. They were roasted on June 2nd, so they have been resting a little over two weeks, which may be the perfect time.

Here are the ground beans (Comandante C40 at 25 clix) in the sifter:

28 grams of ground coffee yields 20 grams of consistent grind once you filter out the fines using a sifter. It’s very important that you get this step of the coffee making right when making pour-over. Coffee that is too finely ground will extract quickly and make it taste too strong and muddy. Spend $100 on a sifter, you won’t regret it!

Here’s the perfectly consistent grind (no grind finer than 800 microns):

I use a Chemex (hand-blown of course, and pronounced “sha-may”) to make coffee. 200 degree Fahrenheit water with three pours: first pour to 50 grams (30 seconds), second pour to 150 grams (90 seconds), third and final pour to 300 grams (150 to 180 seconds).

A “three-cup” Chemex makes one cup of coffee. A “five cup” Chemex makes two cups of coffee. That’s a three-cup Chemex below:

This method makes a perfect 10 ounce cup of coffee.

This Arara coffee from Sitio da Pedra in Brazil is very nice. Clean and good coffee flavor, a pretty strong coffee aftertaste, very little acidity (sourness), maybe a touch at first but it’s subtle and a complex sour (not a bad sour). This is good coffee. I’d recommend trying it if you have never had Arara.

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