Brazil - Black Honey Topazio
Brazil is well-known for their huge coffee plantations, similar to corn fields found in the United States. Brazil is the largest producer of coffee, providing a third of the world's supply.
Our newest Brazilian offering is from the Juliana Farm, which is located in the Monte Carmelo region, in Minas Gerais (Brazil). Renato José Baiardi, the property owner, was a cocoa producer from Bahia, when he married into a family of coffee farmers from Monte Carmelo. Baiardi started working with coffee in 1988 and shortly after joining the family, the Juliana farm became trailblazers in bringing irrigation to the Monte Carmelo region, seeking maximum sustainability, and receiving several certifications, including the Rainforest Alliance. The farm began investing in technology and partnered up with Labras - the Brazilian Laboratory for Environmental and Agricultural Analysis. Juliana farm was the first coffee farm to host a study on controlled fermentation.
The harvest begins when only 3 to 5% of the beans are green and the rest of it is already ripe. His intention is to produce more natural cherries and he has a sector in the farm dedicated specifically to this. He believes that the cherry translates into a better coffee. After this process, when the level of humidity is adequate (11-12%), the coffee is stored in silos.
Then the processing of coffee seed in air-screen machines and gravity tables begins. Renato makes sure to reinforce that their goal should always be to improve their coffee taste.
We've found this naturally honey processed coffee to have rich chocolate notes, with hints of fruit with a caramel finish that sweetens as it cools. It is smooth and velvety with notes of Chocolate, Nectarine, Vanilla, and Caramel. We suggest brewing at 203-205 degrees at a 1/16 ratio. Great as a pour-over or french press.
Altitude: 1,343 masl
Processing: Natural Honey
Roast Level: Medium