BMA | Brazil Monte Alto
Classic Profile | Medium roast
Tasting Notes: Milk Chocolate, Brown Sugar, Almond
IT ALL STARTS AT THE COFFEE FARM
The Ribeiro do Valle family has been producing coffee in the state of Minas Gerias for 136 years and 9 generations. Their farm is located in the southern part of the state, Sul de Minas, a mountainous area with fertile soil ideal for growing coffee.
While tradition is important, the Ribeiro do Valle family recognizes that innovation is key to sustaining high quality coffee production. As such, they’ve made many improvements to the farm in recent years. Some of these developments include installing brand new coffee washers and dryers, which has significantly reduced water consumption on the farm and has improved coffee quality by standardizing drying practices. The old drying patio has been transformed into a beautiful garden in front of the house, and work on the new patio has just begun. The new drying patio will be double the size of the old one and is located at a higher altitude, with access to sun the whole morning and afternoon.
TRACEABILITY
COUNTRY
Brazil
PRODUCER
The Ribeiro do Valle family
REGION
Sul de Minas
VARIETAL
Yellow Catuaí
PROCESSING
Natural
ALTITUDE
1100 meters
IMPORTER
Mercanta
DID YOU KNOW
Most coffee in Brazil is processed naturally, meaning the seeds (aka beans) are dried inside the fruit, and then separated afterwards.
PRICE TRANSPARENCY
$3.30
Price paid by Driftaway
$1.40
Fair Trade price per pound
$2.40
Coffee C-Market price per pound
$0.05
Driftaway's World Coffee Research contribution per pound
This coffee travelled 4,489 miles to the Driftaway Coffee roastery in Queens.
Love the coffee? You can share your compliments & tasting observations with the farmers.
WHY DID WE SELECT THIS COFFEE?
This nutty and chocolatey coffee is perfect for the Classic profile, with its intense flavors and rich, creamy body.
AVERAGE CUPPING SCORE
86
/100
86
SCAA Cupping Score
10 x 60 kg
Bags purchased
1 year
Length of producer relationship
100% (in 2022)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Ian T. from 19th June to 13th July in Brooklyn. We use the Loring Kestrel roaster for this profile. We have strict guidelines for each of the coffee profiles, and this roast has to pass the development time ratio test as measured in real-time by the roasting software, Cropster. Once it does, it is approved for production.
QUALITY CONTROL
We perform Quality Control via a process of coffee tasting called cupping on all of our production roasts once a week from home as per our Covid-19 shelter in place guidelines. Each cupping is conducted by our roasting staff Kieran D. and Ian T. using standard equipment, and is logged by our Q-certified cupper Ian T. All coffees are evaluated on a scoring scale of 0 to 3.
- 3.0 = exceptional roast - exceeds expectations
- 2.5 = on par with profile - matches expectations
- 2.0 = good roast, but 1 or 2 elements could be improved - needs improvement
- 1.5 or lower = failed - do not ship
AT YOUR HOME
Brew this coffee with your favorite home brewer and enjoy the taste of incredible coffee! Here are a few tips on how to make the best coffee on each brewer.
View other posts about how to make better coffee at home on our blog Coffeecademy.
