CHOCOLATE, BUTTER, EARTHY
The process of applying heat to green coffee beans to transform its chemical & physical properties, resulting in roasted coffee beans that can be brewed.
Great coffees come from all over Brazil. Top micro-lot coffees from almost every region of Brazil win national competitions and are fought over at auction. However, the Carmo de Minas region has a lot of great coffee. In my personal experience, many coffees grown in Carmo seem to have an intensity and richness of flavor that is different from coffees grown in other regions of Brazil. Therefore, this coffee is bold by definition. We roast it dark enough to put some color on it but not so much as to mask the intrinsic boldness of this coffee.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
The farm & mill where the coffee cherry is grown & processed.
Fazenda Alta Vista, which is managed by Robson Vilela, is known for producing great coffee. The estate has placed in the Cup of Excellence three times over the past 12 years, which is a testament to Vilela’s commitment to quality. To place once in the finals of Brazil’s national coffee competition is a feat, but to do it repeatedly is especially remarkable. The farm is also known for the way Vilela treats his employees. Since his farm’s inception, Vilela has paid his workers more than the wages paid by other coffee farms in the region. As a result, there has been no staff turnover since 2007.
The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.
Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.