Cupping Notes: Chocolate biscuit, praline, savoury.
Altitude: 900 - 1100 masl
Varieties: Bourbon, Catuai
Brazil is the largest producer of coffee in the world. With such diversity, the range Brazil of coffee that it produces is vast – from small holder farms to vast estates. Soils, regional climate and temperatures make great growing conditions. However, Brazil lacks altitude – a factor considered crucial for creating the very best flavours expected form Arabica coffee and much of the coffee is grown at or below 1000m above sea level. Much lower than the typical 1400 – 1800masl that can be found in many other coffee producing nations. A large producer of certified coffees, Brazil has worked hard in recent years to promote itself as a sustainable producer, and global attention has forced various legislature through to enforce the protection of indigenous habitats and forestry. Many estates have taken this further and included substantial conservation areas on their estates. Typical flavouring from Brazil on the commercial grades invokes nuts, caramel and creamy body, but as producers develop new techniques we are beginning to enjoy new found sweetness, citrus and acidity from these coffees.
Bourbon is a natural mutation that was first discovered on the island of Reunion, then called Bourbon. Catuai is a cross between Mondo Novo and Caturra, and though it cups well, it is susceptible to rust, nematodes and diseases. Both are common in Brazil.
Region: Nyabihu, Gakenke and Nyamasheke, Country: RwandaAltitude: 1500 - 2000 MASLVariety: Red BourbonProcessing: Washed then CO2 DecafProducer Partner: Muraho Trading Company Notes: Stewed red fruits, treacle & cocoa. This CO2...
Notes: Marzipan, Plum with a creamy body and vanilla finish. Owner: group of 300 Families Location: HuilaVarietal: Caturra, Castillo Altitude: 1410 - 2100 Process: Washed
1kg - 2 x 500g bags Vunga Cupping Notes: Dark Chocolate, Plum & Apple. acidity and round.Producer Partner: Muraho Trading CompanyWashing Station: VungaRegion: NyabihuAltitude: 1650-2000 MASLVarietal: BourbonHours of Fermentation: About 6 hoursDrying Process: Raised bed for over 35 days Kilimbi - Micro Lot Cupping Notes: ...