The 'Premier Cru' range is a selection of handcrafted small-batch lots from the highest altitudes of Rio Verde, Ipanema's oldest farm. The project began in 2014, and first harvests are in 2018, where these coffees are packed in nitrogen-flushed vacuum packed 20kg cartons. Though nitrogen flushing is a common method when it comes to roasted coffee, taking such care with green coffee is practically unheard of, even in specialty.
Annually, a new collection is released under a unique brand name. The latest, Cuore de Minas (Heart of Minas), honours all of the love and dedication going into coffee in the Mantiqueira region. Under the four edition groups, the micro lots are categorised based on the taste complexity and rarity. These grades, similar to whiskey, are Black, Gold, Blue and Diamond editions.
Harvests are done by hand, and all of the coffees are processed using one of the five processing methods based on the lot and a variety of factors. This is meant to highlight the maximum quality of the cherries. Harvested last year in June, the 100% Yellow Bourbon uses the Natural Dried on Tree method. Before being picked, the cherries were first dried on the tree. Afterwards, they are dispersed on patios to dry for 15 hours, with an additional 27 hours in vertical dryers. Once dried, the coffee is rested in bags before being hulled and prepared for export.
This results in a beautiful cup with layers of caramel sweetness, smooth milk chocolate and a gentle almond finish. A full-bodied and syrupy texture, it's round, sweet and deeply satisfying.
Recommended to rest beans for 7-10 days from roast date before consuming.
