Another super user-friendly coffees! As majority of Brazilian lots in general, you’ll mosty likely have to achieve higher end temperatures comparing to Central American coffees, in order to achieve similar roast degrees. Go for slightly longer roasts as well.
Please note this is a general, not a specific tip. Each coffee tends to behave a bit (or a lot!) differently and should be approached individually. We highly recommend working with a colorimeter machine. Your local data, depending on your grinder, grind size and the way you prepare coffee surface for measurements, will be the most precise tool for your QC routine aside from cupping.
LOCATION: Campo das Vertentes, Ibituruna
ALTITUDE (MASL): 900-1200 m.a.s.l
VARIETIES: Mundo Novo, Icatu, Bourbon, Rubi, Catucaí, Topázio, Acaia, Oeiras, Catuaí
PROCCESING METHOD: Natural
“The inspiration to become a coffee grower came from my father, who has always believed in coffee farming as a way to make our dreams come through in spite of the difficulties of this business ”
~ Luiz Framarion Pereira Figueiredo