| Dry
Fragrance (1-5)
|
3.0 |
Notes:
As an auction lot coffee from the Cup Of Excellence competition,
there is a lot of information about the farm: The Fazenda Vargem Grande
is located in the southern region of the State of Minas Gerais, and
is close to the southeastern region of the State of São Paulo,
at the skirts of the Mantiqueira Mountains in a slightly undulated plateau
with higher slopes. It is owned by the family of An�sio Contini. The
altitude of the plantation area varies from 1100 to 1200 meters, and
the rainfall distribution at the farm greatly benefits coffee quality;
between 1200 and 1600 mm. During the harvest period (winter), temperatures
are relatively low (almost zero!) and tere is little rain, which naturally
inhibits the activities of fungi and bacteria. In terms of conservation
of resources, the property possesses almost 11 hectares of native and
untouched Atlantic Rain Forest, in which animals, plants and water sources
are obstinately preserved.The selected lot was prepared according to
normal procedures used in the farm, with special care, harvesting techniques
and processing, always taking into consideration the quality of the
coffee. All the coffee was hand picked on special pieces of cloth, thus
avoiding contact with the soil and mixing the beans with those already
on the soil which could contaminate and spoil the main lot. Immediately
after, the coffee is sent to the processing unit. Coffee picked up in
the morning arrives at the processing unit shortly after noon, and coffee
picked in the afternoon, up to 5 p.m., is processed as soon as it arrives
at the mill hopper. The process used is based on the pulped natural
method, which consists of washing, reception, separation from the green
beans, pulping and direct mucilage removal. After processing, the pulped
natural coffee, green beans and the dry beans are immediately forwarded
to the terraces, or as soon as the excess water has been drained, to
the rotary dryers - which expose them to heat in a more uniform manner,
not causing mechanical damage to the pergamino. The cup is what you
would expect from a premium Brazil (and what makes them so good as a
base for espresso blends -creamy body, nice bittersweet roast taste.
It has an interesting , slightly rooty flavor with some cups being more
clove-like than others (we prepare 3 cups of each sample in this cupping
session). Roasted a little darker the coffee becomes carbony which can
give it better pungency for espresso. |
