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.
The cherries of Ipanema G54 were selectively hand harvested and dried on raised beds for 671 hours. Afterwards, they are stored in bags to rest before being hulled and exported. Although Brazilian coffees tend to be assumed as nutty and chocolatey, this is a perfect showcase that through innovative process, Brazilian coffees can have vastly different taste profiles.
Ipanema G54 is an elegant and smooth cup, with complex citric-like acidity that brings forth notes of pomelo and grapefruit. The flavours are clean and distinct, with citrusy notes and a lingering finish that is reminiscent of rooibos tea.
Recommended to rest beans for 7-10 days from roast date before consuming.
