- Medium body
- Notes of red fruit & pine tree nuts
- Low acidity and very long after taste
Cultivation Area: Cerrado Mineiro
Producers: Miguel Carlos da Silva & Antonio Fenato
Altitude: 900 to 1000 masl
Variety: Catuai 162 & Yellow Catuai IAC-62
Rob Says: Natural Brazils are the most popular coffees in the world. Not directly due to its taste notes, but mainly because people are used to its nutty and rough sides. Lots of people think coffee needs to taste this way.
At Caffenation we see coffee as fruit and in general promote cleaner and brighter beans, but it’s nice to vary and offer from time to time an espresso coffee with a bit more body and lower acidity, like this Red Diamond.
WE EXPECT THIS COFFEE TO BE ROASTED THE FIRST WEEK OF APRIL
- Full bodied
- Smooth and balanced cup
- Notes of Chocolate, grapes and raisins
Producer: Edson Morais de Barros
Variety: Yellow Bourbon
Location: Pouso Alto
Altitude: 1000 – 1250m
Importer: 32 Cup Coffee Merchants
Rob Says: Every year we try to pick one or two typical Brazilians coffees, mainly with the focus on espresso brewing.
This years pick is a smooth but powerful Yellow Bourbon produced in an environmental friendly way at the slopes of the Serra da Mantiqueira mountains. All beans are picked by hand and the processing, with state-of-the-art machinery, starts the same day of the harvesting. This all brings quality up and that you can taste in your cup.
THIS COFFEE IS FORSEEN FOR DECEMBER 2017
- Sweet, Clean
- Typical Yellow Bourbon smoothness
2012 COE winner Sitio Colinas is producing this very interesting Yellow Bourbon.
Third generation owner Luiz Flavio, in tribute his rich family history on the estate and to it’s stunning natural beauty named the farm Sitio Colinas meaning ‘blessed by God and by Nature’. This particular lot is carefully processed without fermentation, a process coined as ‘Pulped-Natural’ processing. Here, the skin is removed from the cherry, leaving the fruity mucilage intact throughout the drying process. Machinery is eventually used to wash away the mucilage creating a sweet yet consistently clean and vibrant cup that’s difficult to achieve through traditional natural processing.
We’re thrilled to be able bring Luiz’s coffee to our clients and play small role in sharing his amazing lots with the world!
- Typical ‘natural touch’
- Mellow Mouthfeel
The new 2016 crop from Brazil is very promising. First coffee on the list is one from Sitio Sao Jose in the Serra da Mantiqueira region, sourthern Minas Gerais.
Mantiqueira de Minas is a hilly region, reknowned for its many distinct microclimates, generating an interesting range of flavour nuances all across the mountain range. The area around the city of Jesuânia gets a favourable amount of rainfall between 1600 and 1800mm on average. With a stable, mild temperature of 18°C the cherries mature rather slowly, getting boosted with fruit sugars while they develop.
Producer: Amauri Dias de Castro
Processing : Natural
Variety : Acaia, a very rare variety and a hybrid from the Mundo Novo plant, Acacia is mainly found in Brazil and is best grown at 800 meters or above. Fruit is large in size and is predominately red in colour. It’s the first time at Caffenation we have this variety in the coffee roaster.
Actually this coffee is an ‘espresso only’ one, but still the info on the beans and farm :
|With the dream of a better life, Antonio Andrade Pereira Filho and Maria da Conceição Costa Pereira decided to invest in his farm of 90 acres in the city of Carmo de Minas, Minas Gerais. In 1971 they planted the first coffee seedlings in a city where coffee production was on the rise.
With an amazing aroma and distinctive taste, its flavor varies from citrus fruits to bittersweet chocolate. Because of this, the Irmas Pereira Farm is today internationally recognized for the high quality of their products, which have already won many awards for specialty coffee.
This micro lot was Pulped Natural processed; the beans are sorted according to density. Meanwhile the ripe beans are simultaneously pulped after the green cherries have been mechanically separated. Drying requires a great deal of care and specialized handling. The result is a pulped natural coffee with a more aromatic cup quality, which is rich in flavor, homogenous and clean. The complex flavors of the beans are preserved by harvesting them at exactly the right stage of ripeness.