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.
For Ipanema B67, the hand-harvested cherries are naturally processed, with an anaerobic fermentation for 64 hours. Afterwards, the cherries are placed on conventional patios for 293 hours to dry, followed by another 119 hours in vertical dryers. The coffees are then rested in bags, before being prepared for export.
With a rich and dense body, Ipanema B67 carries a subtle acidity of green grapes, that is followed through with caramel and dark chocolate notes to complete the cup.
Recommended to rest beans for 7-10 days from roast date before consuming.
