Creamy milk chocolate, hazelnut and raisin.
This coffee comes from a 5th generation family run business Quintas de Guimarães in the famous Minas Gerais region of Brazil. Their focus is on the traditional culture of constant innovation and producing outstanding coffees and is built on 150 years of farming. Today, they have 2 harvests a year on Fazenda Lavrinha due to their soil management and crop rotation. Allied with their pioneering spirit for precision agriculture they are progressing towards a sustainable crop system.
Today the three brothers, Ricardo, Rogério and Francisco have a mission. To perpetuate their family's legacy while consolidating the Guimarães name in the tradition of innovating.
Their coffees are produced in a unique "terroir" that is enveloped by Serra do Salitre, a micro-region in the Cerrado Mineiro of the famous Minas Gerais. Serra do Salitre terroir is known worldwide for its potential to produce high quality coffee. Thanks to a tropical climate, heights that reach 1270 meters and well-defined seasons of cold dry winters and warm humid summers. The region is rich in and named after a mineral, Salitre or potassium nitrate, which is very important for the nutrition of the crops, making Serra do Salitre one of the most noble terroirs in the Cerrado Mineiro region.
This lot (#183) is a Yellow Catuai 62 variety processed in the traditional ‘natural’ way which is slowly sun-dried in the skin.
We cupped this coffee as part of a personal visit by Bruno Souza who owns the award winning Fazenda Esperança. He acts for a number of small, high-quality producers and we were lucky enough to reserve two lots from his friends at Fazenda Lavrinha, this Yellow Catuai and a 48hr anaerobic fermentation Red Catuai.
For this naturally processed coffee the beans are first sorted according to density. Drying requires a great deal of care and specialized handling, resulting in a coffee with a more aromatic cup quality, which is also rich and clean. The complex flavours of the beans are preserved by harvesting them at exactly the right stage of ripeness. The entire coffee cherry is dried and the increased sweetness over their washed counterparts is due in part to the soluble 'simple' sugars (fructose and sucrose) not being washed off.