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. Harvested last year in June, the 100% Yellow Catuai was selectively hand-picked and made to go through the traditional natural processing with an anaerobic fermentation. For 90 hours, the cherries are fermented before being spread on conventional patios to dry for 57 hours. This is followed by 78 hours of vertical drying before the coffee is bagged, rested and hulled.
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.
With aromatics akin to apricots at the forefront, the cup finishes with a raisin-like sweetness and an aftertaste of macadamia.
Recommended to rest beans for 7-10 days from roast date before consuming.
