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Smooth & clean, raspberry acidity, milk chocolate
Naturally processed coffees have a propensity towards the impression of a sweeter cup when compared to their washed counterparts. Through fermentation, microbes create compounds called esters which are absorbed by the coffee beans. Brought about by caramelisation during roasting, these are the precursors known to give coffee its aroma.
We know that the longer the development of a roast, the more caramelisation and sweetness comes though - to a point. The more of these esters that can endure the roasting process, the greater the perceived sweetness in the cup so with this Fazenda Juquinha lot, we keep development time short so as to not take away from its distinctive, clean cup as well as to prevent the degradation of the compounds that give the coffee its pronounced raspberry character on the nose.
When Rosane and Weder inherited their farm from their father in 2015, they decided to move away from growing soy and corn to focus on growing coffee, specifically yellow Catuai trees.
Ivan, Rosane’s husband, had formerly worked for a German car company and joined the brother and sister to help manage and develop the farm. He endeavours to apply the same principles as a quality assurance manager to coffee. Although this is only their second harvest, the cornerstone of their success has been their research in specialty. They decided to invest in soil analyses and maintenance in addition to building raised African beds in conjunction with diligent processing and sorting.
Altitude: 1200m ASL
Variety: Yellow Catuai
Region: Maria da Fe, Sul de Minas, Brazil
Producer: Ivan Prado de Melo, Rosane & Weder Batista of Fazenda Juquinha