Serra da Graciosa (Paraná, Brazil)

Diagnosis

Estimated TDS: 180 mg/L (from label)

/ 100 Light-bodied

HCO₃⁻ Neutralizes coffee's natural acidity. Low = brighter, more acidic cup; high = rounder, more muted acidity. 130 mg/L (ideal 40–75 mg/L) high

Ca²⁺ Binds to extracted compounds and helps carry body — gives the cup roundness and depth. 24 mg/L (ideal 10–30 mg/L) ideal

Mg²⁺ Has a strong affinity for acidic and fruity compounds, pulling out brighter, livelier notes. 7.2 mg/L (ideal 3–10 mg/L) ideal

Na⁺ In excess, adds a faint salty edge that can flatten sweetness. – mg/L (ideal 0–10 mg/L) –

K⁺ Real but subtle and under-studied effect — some baristas associate it with a touch more perceived sweetness. Low weight in the score. 1 mg/L (ideal 0–10 mg/L) ideal

SO₄²⁻ Tends to sharpen acidity and add a drying finish: more brightness, less body. 250 mg/L (ideal 0–25 mg/L) high

Cl⁻ Tends to round out sweetness and body. 4 mg/L (ideal 0–30 mg/L) ideal

Body × perceived acidity

Reading

Overall mineralization sits in a healthy window for extraction — neither starved nor saturated.

Alkalinity is high, buffering most of the coffee's acidity away — the cup will likely taste flatter and more buttery, with little brightness.

Calcium and magnesium sit in a range that supports roundness and body without overwhelming the cup.

Sulfate is elevated, which usually sharpens acidity further and dries out the finish.

Overall: this water is an excellent match for pour-over — brew with confidence.

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Heuristic model inspired by ranges discussed by the SCA and specialty roasters. Not an official lab report — think of it as a starting point; your palate has the final word.