TASTING NOTES

COCOA NIBS, RAW SUGAR, HAZELNUT

ROASTING

The process of applying heat to green coffee beans to transform it’s chemical & physical properties,  resulting in roasted coffee beans that can be brewed.

MEDIUM ROAST

Medium roasts balance origin flavor and roast flavor, allowing for a happy medium between the two. This coffee has been medium roasted to bring out the classic profile usually associated with Brazilian coffees.

REGION

Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.

CARMO DE MINAS

Carmo De Minas is known for producing some of the finest coffees in Brazil.

PRODUCER

The farm & mill where the coffee cherry is grown & processed.

FAZENDA I.P.

  • Fazenda I.P. (pronounced ee-pay) gets its name from Ignacio Pereira, one of the first members of the Pereira family. The family has a 100+ year history of growing coffee in this area.
  • The area allocated for coffee farming is right around 70 hectares. The name Sertao Group is synonymous with coffee production in the area, as they were the first to cultivate coffee in the Minas Gerais region of Carmo. The Pereira family lots grace the COE finals list year after year.
  • There are several varietals grown at IP, but this lot is a separation of entirely Yellow Bourbon.

PROCESSING

The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.

PULP NATURAL

GRADE

The grade of the coffee bean indicates quality. The method of grading differs from region to region

ESTATE (.6 d/300 grams; 16 – 18 Screen)

VARIETAL

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.

YELLOW BOURBON