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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. The 100% Yellow Paraiso lot is processed through the traditional Natural method with an anaerobic fermentation. After fermenting for 90 hours, the cherries are then spread on conventional patios to dry for 49 hours. This is followed by another 97 hours of drying in vertical dryers. The coffee is then bagged, rested and hulled for export.
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 H53 is round and juicy, carrying sweet notes of cherry and dried berries with a lingering hint of roasted almonds.
Recommended to rest beans for 7-10 days from roast date before consuming.
