BMG | BRAZIL MINAS GERAIS
Bold Profile | Medium-dark roast
Tasting Notes: Marzipan, Chocolate, Earthy
IT ALL STARTS AT THE COFFEE FARM
This coffee is from two farms São Paulo and Alta Mogiana in Minas Gerais Brazil/Sul De Minas in Brazil. Serra das Araras is a property with two areas of production, one 76-hectare area in São Paulo, and one 57-hectare area in Minas Gerais. The land is operated by Paulo Roberto Cintra Coelho. The coffee on this property was first planted in the 1960s and has been maintained ever since.
Serra das Araras
Catimor, Bourbon, Lempira etc
800 - 1524 masl
DID YOU KNOW
Brazilian coffee farms are very large operations which use mechanized picking machines to comb over the plants for coffee fruit. This is balanced by their sophisticated mills which can sort all the coffee picked by the machine into grades of ripeness.
Price paid by Driftaway (per pound avg. across this months coffees)
Fair Trade price per pound
Coffee C-Market price per pound
Driftaway's World Coffee Research contribution per pound
This coffee travelled 4,700 miles to the Driftaway Coffee roastery in Brooklyn.
Love the coffee? You can share your compliments & tasting observations with the farmers.
WHY DID WE SELECT THIS COFFEE?
This coffee is a great representation of the region of Sul de Minas. It is a natural process coffee but unlike naturals from other countries Brazilian naturals have very little fruit flavors or aromas. They retain sweet chocolate notes and nuttiness that we have come to love from Brazil.
AVERAGE CUPPING SCORE
SCAA Cupping Score
25 x 60 kg
Length of producer relationship
100% (in 2020)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Dave H. from Nov 8 to Nov 29 2020 at Pulley Collective in Red Hook, Brooklyn. We typically use the Loring S35 Kestrel roaster for this profile - this roaster roasts the beans through convection (heated air) roasting. 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.
We perform Quality Control via a process of coffee tasting called cupping on all of our production roasts twice a week at our facility in Greenpoint, Brooklyn. Cupping is attended by Q-certified cupper Ian T., roaster Dave H.and founder Suyog M. 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.