Brazil - Mantiqueira De Minas
ORIGIN: BRAZIL
REGION: MANTIQUEIRA DE MINAS
ALTITUDE (MASL): 1,000-1,400
PROCESS: NATURAL
NOTES: STRAWBERRY, BROWN SUGAR, DRIED PEACH, MILK CHOCOLATE
CUPPING SCORE: 87 PTS
Story:
For over 150 years, Brazil has been the world’s top coffee producer, which currently accounts for approximately a third of all coffee produced. Most plantations are located in the southeastern states, where the environment and climate are ideal for growing coffee. While most countries process beans using the wet process, almost all coffee in Brazil uses a dry process.
REGION: Mantiqueira de Minas, Minas Gerais
Minas Gerais is the largest of the three major growing regions in Brazil. Located within the region is the Mantiqueira de Minas region, which is where this single estate coffee is traceable to. It is a protected area known for its rolling hills, good rainfall, ideal temperatures and well-defined seasons for growing coffee. Most local plantations harvest one large annal crop during the dry season, usually between June and September. Mantiqueira is known for its focus on sustainable growth whilst preserving the traditional quality and authenticity of the region
FARM: Serra das Tres Barras
A 500-acre estate, known for their extremely high-quality coffees, that has been in the same family for five generations. There are 160 hectares cultivated for coffee. Coffee is picked by hand and placed in cloths, in order to avoid contact with the ground. The same day, they are transported to drying, always seeking to keep quality at the forefront of all processing.
PRODUCER: Jose Wagner Ribeiro Junqueira
After growing up on the estate, Jose is now farming it together with his wife, Margarida Maria de Castro Junqueira and three sons (Kleber, Ralph and Herbert de Castro Junqueira). The family has focused on working in harmony with nature to preserve the natural forests and many springs that are found on the property. Jose also loans a portion of the estate to Procafe, who researches disease resistant plants.
Columbia - Tolima
ORIGIN: COLOMBIA
REGION: TOLIMA
ALTITUDE (MASL): 1,500-1,680
PROCESS: WASHED
NOTES: CHOCOLATE, CARAMEL, CITRUS, FRUITY
CUPPING SCORE: 84 PTS
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STORY:
Tolima Ibague is an excelso coffee produced in the region of Tolima by a community of farms. Tolima is known for the bright, citric acidity of its many coffees. This, combined with it’s sweet and fruity notes will leave you craving another cup. Oro Molido (the producers) focus on supporting and empowering those involved in the production of their coffee from start to finish. Provision of free healthcare and education are examples of how they care for their local community. Paired with their excellent coffee practices equals a reputable company that delivers high-quality coffee beans.
Guatemala - Coban - Organic
ORIGIN: GUATEMALA
REGION: COBAN
ALTITUDE (MASL): 1,300-1,500
PROCESS: WASHED
NOTES: MILK CHOCOLATE, SOUR CHERRY, VANILA
CUPPING SCORE: 84 PTS
ORIGIN: Guatemala
For most of the 20th and beginning of the 21st century, Guatemala was the top coffee producer in Central America. Today, approximately 270,000 hectares of coffee are grown, and 98% of the coffee is shade grown. With high altitudes, 300 micro climates, mineral rich soil and consistent rainfall in most regions, the country has a reputation of producing stellar coffee. Many still look to western Guatemala for coffee, but the heart of the country now has something exciting to offer.
REGION: Coban
North of the city of Coban, lies Alta Verapaz, an area considered among the finest in Guatemala for coffee. With thousands of indigenous communities in the area, many have been cultivating coffee for generations. Unlike many coffee regions, that are sunny and volcanic, Coban is rainy and cold all year round, with soil consisting of clay and limestone. The rainfall results in a slow maturation of the berries. This subtropical region produces coffee that is buttery rich, sweet and has a complex cup profile.
PRODUCER: Regional Organic Cooperatives
With many of the local farms averaging 3 acres in size, producers have organized themselves into local cooperatives to help them overcome the challenges of the rugged and isolated region. The cooperatives also allow producers to combine forces so they can learn new strategies and organic practices such as using materials like coffee pulp to make a higher quality fertilizer, with better yields. The Alta Verapaz area producers use their own micro-mills. This allows them to be meticulous through the entire process. They are responsible for cherry selection, depulping, fermenting and drying the coffee, ensuring the quality will be consistent.