BSN | BRAZIL ECOAGRICOLA FAZENDA SERRA DO CABRAL NATURAL
Bold Profile | Medium-dark roast
Tasting Notes: Dark Chocolate, Almond, Toast
IT ALL STARTS AT THE COFFEE FARM
We’re excited to showcase another coffee from the Flanzer family! We roasted one of their coffees as the Balanced profile in January 2021.
Ecoagricola was founded in the 1970s by Henrique Flanzer. He used the land for forestry projects, and taught his sons, Marcelo and Roberto, about land use and conservation.
About 15 years ago, Marcelo and Roberto decided to diversify and plant coffee. They chose coffee because of the altitude, climate, water & soil were perfect for coffee production.
Ian was able to interview Marcelo Flanzer in January, and we have that full interview in our IGTV tab on Instagram!
Also, they're on Instagram as @ecoagricola
Toco, senior tractor operator
Roberto, Henrique & Marcelo Flanzer
Renata, microlot quality control
Coffee fields
Coffee drying on a patio
Coffee drying in the foreground and the mill in the distance
Coffee blossoms
Marcelo planting coffee
More seedlings
Seedlings in the nursery
Planting seeds in the nursery
TRACEABILITY
COUNTRY
Brazil
PRODUCERS
Roberto & Marcelo Flanzer
REGION
Chapada de Minas
VARIETAL
Catuai
PROCESSING
Natural
ALTITUDE
1100 masl
DID YOU KNOW
About 60% of the world's rainforests are located in Brazil. The Amazon rainforest, covering much of northwestern Brazil (and extending into many other South American countries), is the world’s largest tropical rainforest.
PRICE TRANSPARENCY
$3.30
Price paid by Driftaway (per pound avg. across this months coffees)
$1.40
Fair Trade price per pound
$1.24
Coffee C-Market price per pound
$0.05
Driftaway's World Coffee Research contribution per pound
This coffee travelled 4,431 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?
In January, we roasted an Ecoagricola lot in the Balanced profile, but this coffee is perfect for the Bold. It tastes like dark chocolate and toasted nuts, with a creamy body and lovely praline aromas.
AVERAGE CUPPING SCORE
86
/100
86
SCAA Cupping Score
35 x 60 kg
Bags purchased
2 years
Length of producer relationship
100% (in 2020)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Ian T. from 31st January to 24th February in Long Island City, Queens. We typically 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.
