Brasil Nossa Senhora das Gracas - Green Life Specialty Coffee - 250g

Chocolate, caramel, hazelnuts

The slow and careful drying of the ripe drupes in the sun gives the coffee a strong body and at the same time an extreme elegance with warm sensory sensations of chocolate and dried fruit.

COFFEE DATA

Quality score: 82.5
Variety: Catuai 2SL
Processing: Washed
Region: Minas Gerais
Harvest: June – September
Altitude: 1200-1300 m
Farm: Our Lady of Graces
Producer: Peixoto Family

RECOMMENDED RECIPE

Based on the roasting style of our roasters Andrea and Fabrizio we suggest two recipes, for espresso and for filter (V60) that you can use as a starting point to emphasize the flavors of this specific batch.

You can also enjoy this coffee with other extraction methods, using our suggestions as a starting point to obtain the sensorial nuances you prefer, to be adjusted based on the degree of grinding, the characteristics of the water and the equipment you use.

THE PRODUCER
Fazenda Nossa Senhora das Graças

The farm is nestled in the highlands of the state of Minas Gerais, Brazil, at an altitude of 1,200/1,300 meters above sea level. The name of the farm was given by the Peixoto family in homage to the matriarch, Mrs. Maria das Graças Peixoto; originally known as Fazenda Boa Vista (Beautiful View) for its spectacular location, overlooking the Rio Grande River valley and, further north, the majestic Serra da Canastra. The geographical location offers fertile soil and a climate favorable to the cultivation of Specialty coffees, a truly magical and surprising place. The farm features green rows of coffee trees, meticulously planted and carefully managed, in a mix of shady subtropical and Atlantic forests, which receive a fresh breeze from the Rio Grande Valley. Fazenda Nossa Senhora das Graças comprises more than 18 distinct coffee plots, ranging in size from 2 to 35 hectares, each planted with specific varieties that grow in their own unique microclimate.

THE NATION
Brazil

Brazil's coffee history began in 1700 AD and for a long time cultivation was reserved exclusively for domestic consumption by European settlers; in fact, we have to wait until the mid-1800s to see the first exports of Brazilian coffee to the USA and Europe. Brazil has several production regions with an annual average that varies from 45 to 60 million bags; in fact, today Brazil is the first producer of Arabica coffee in the world and, after Vietnam, the second producer of Robusta coffee. The most common process used for processing coffee is certainly the natural method, even if new generations of producers are starting to experiment with other processes, especially specialty coffees. The harvest is carried out between April and September, while in the Espirito Santo area alone, where the greatest production of Robusta occurs, it is harvested from October to December. Among the most popular varieties we find Bourbon (including Yellow Bourbon), Catimor, Catuai, Caturra, Maragogype, Typica.

THE REGION
Minas Gerais

The region is the largest coffee producing area in Brazil, in fact, it alone produces about 40-50% of the total cultivated; the region has a mild climate with average temperatures around 22°. In this area the plantations, which have extensions varying from 10 to 100 hectares, are considered the beating heart of coffee in Brazil, producing full-bodied coffees with aromas that range from warm notes of cocoa to fresh fruit.

CULTIVAR
Catuai 2SL

The varietal is a cross between the highly productive Mundo Novo and Caturra, created by the Agronomic Institute (IAC) of the State of São Paulo in Campinas, Brazil. The plants are highly productive compared to Bourbon due to their smaller size, which allows them to be planted at almost double the density and makes it easier to apply treatments against pests and diseases. The varietal, which is characterized above all by its great vigor, is less compact than Caturra and very susceptible to coffee leaf rust. Catuaí comes from the Guarani term multo mom, which means “very good”. Today it is considered to have a good but not excellent cup quality. There are yellow-fruited and red-fruited types, and since then many selections have been made in different countries. The cultivar was created in 1949 from a cross between yellow Caturra and Mundo Novo that was initially called H-2077. The variety was released in Brazil in 1972 after a pedigree selection (selection of single plants through successive generations) and is widely cultivated in the country. In Brazil, several lines of Catuai are available, some of which stand out for their high productivity; lines of Catuaí planted in Central America appear to be less productive; studies conducted in Honduras and Costa Rica have not found significant productive differences between Caturra and Catuaí.

THE PRODUCTION PROCESS
Harvesting the drupes: The coffee drupes are hand-picked to ensure the perfect level of ripeness of the fruit and delivered the same day to the washing station for processing.

Floating: Floating, which consists of immersing the drupes in tanks of water, is carried out within 8 hours of harvesting; at the end of this process only the fruits that sink will be used for subsequent processing while the floating drupes will be discarded as they lack the right cellular density or are defective.

Drying: The drupes are then left to dry in the sun for a period of about 3 weeks until they reach the permitted humidity level of between 10% and 12%. Warehouse and supply chain management After drying, the drupes are dehulled and the parchment coffee beans are packed in jute bags and stored in the warehouse for about 1 month; this process helps to further standardize the humidity percentage thus avoiding the risk of mold formation during sea transport.

Hulling: Once the right level of humidity has been reached, the parchment is removed from the coffee bean through a roller machine. The coffee is then placed permanently in jute bags and made ready for shipping.