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 B42 was harvested last year, when the cherries were carefully hand-picked and processed traditionally with the natural process. The cherries were then placed on raised beds and left to dry under the sun for 621 hours. Afterwards, the coffee are packed in bags to rest, hulled and are exported.
The result is a round and smooth cup that carries a sticky sweetness with notes of yellow raisins, supplemented by the juiciness of red plums.
Recommended to rest beans for 7-10 days from roast date before consuming.
