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, with the most recent Colina D'Oro in 2023. 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.
Ipanema B15 was selectively hand harvested and went through a Natural processing, afterwards the cherries are sorted and are placed in an aerobic environment to ferment for 55 hours. Once the temperature stabilises, the fermentation is complete. The cherries are then dried for 254 hours on a conventional patio, followed by another 142 hours in a vertical dryer.
With a substantial mouthfeel that is thick and syrupy, enjoy prominent flavours of milk chocolate and hazelnuts, that is slowly followed by a raisin sweetness that remains throughout the cup. This is completed with a pleasant hint of cherries, together with an enveloping aftertaste of dark chocolate.
Recommended to rest beans for 7-10 days from roast date before consuming.
