Brazil Ipanema Microlots

Surrounded by 900 hectares with forests, environmental protection areas and 51 springs, our coffee fields are spread over more than 650 hectares. Among its 69 Terroirs of Fazenda Rio Verde, we chose the best 32 to be part of the Premier Cru. The varieties are only Yellow Catuai, Yellow Bourbon and Red Acaia with minimum altitude of 1,000 meters. In an outstanding milling facility, filled with technology, we can produce the best coffees.

For more information on the concept: http://premiercru1887.com/concept.html

Brazilian Producer Ipanema Unveils Results of Three-Year Microlot Development

A35 Winey

This Washed Red Acaia exhibits pleasant sweetness and bright acidity associated with moderate body. Its set of characteristics brings forth a winey taste profile with longstanding aftertaste.

GLEBE: A35
VARIETY: Red Acaia
GLEBE’S ALTITUDE: 1,088 up to 1,143 meters
HARVEST METHOD: Selective hand picking
DATE OF HARVEST: August 16th 2018
PREPARATION METHOD: Fully washed dry method
PRE-DRYING PROCESS: Covered patio for 45 hours
DRYING PROCESS: Vertical dryers for 15 hours
FERMENTATION PROCESS: 48 hours
STORAGE: Double barrier big bag
REGION: Serra da Mantiqueira – Fazenda Rio Verde
SUN FACE: East
TOTAL AREA: 20.13 ha.
BLOSSOMING DATE: October 10th 2017
SCREEN:#15 UP
Our flavour notes: Winey, Peanuts, Slight dark chocolate

C38 Citric Apple

This Pulped Natural Catuai has a citric aroma resembling apple mixing with a sweet taste profile and a round body.

GLEBE: C38
VARIETY: Yellow Catuai
GLEBE’S ALTITUDE: 1,089 up to 1,143 meters
HARVEST METHOD: Selective hand picking
DATE OF HARVEST: June 18th 2018
PREPARATION METHOD: Pulped Natural
PRE-DRYING PROCESS: Suspended beds for 3 days
DRYING PROCESS: Vertical dryers for 1 day
REGION: Serra da Mantiqueira – Fazenda Rio Verde
SUN FACE: Northeast
TOTAL AREA:8.47 ha
BLOSSOMING DATE: October 18th 2017
SCREEN:#15 UP

 

More about Brazil