We are capping off our showcase of Brazil’s 2020 harvest with a truly interesting coffee. Our objective was to show how expectations of Brazilian coffees should be shifting away from the usual chocolatey & nutty flavour profile. Instead, as producers improve their cherry picking practices as well as continue to exploring fermentation & drying processes, we can expect an exciting future for Brazilian coffees.
This coffee from Rio Brilhante is a pre-cultivar called Aramosa, which is a cross breed between Coffea Arabica & Racemosa. This species was chosen for its low-caffeine content as well as being drought-resistant. Rio Brilhante is owned by Inacia Carlos Urban, who has dedicated the last 3 decades of his life to his farm, turning it into a quality-focused and sustainable example of coffee production.
This particular lot is one of several experimental fermentations that Inacio has been exploring. After selective picking and sorting, the cherries go through both an anaerobic (36 hours) as well as aerobic fermentation (18 hours). The cherries are then laid on the terraces for a slow drying with regular rakes & turns.
Inacio’s attention to detail is reflected in the quality of the greens. The beans are particularly uniform, which makes it more even to roast. We roasted this coffee a little faster to accentuate its acidity, yet retaining a gummy-like mouthfeel. The coffee’s flavours reminds us of strawberry gummy & Fuji apples! We hope you will enjoy this coffee as much as we do!