Three Marks

Brazil Comunidade Larenjeiras Coffee

(earns 40 Taste Points)
Quick Details
Flavours: Chocolate & Sugars Fruits
Notes: Cherry Dark Chocolate Milk Chocolate Mixed Berries Mixed Fruits Sugars
Origin(s): Bolivia Brazil Spain
Smooth
Brightness of Flavours
Crisp
Balanced & Pleasing
Thin
Mouthfeel
Full Bodied
Delicate & Thin
Medium Balanced
Balance of Flavours
Well Balanced
Coffee Specification
Roast Profile: Roasted for Espresso
Processing Method: Natural
Cupping Score: You can score this one...
More Information
Does this include caffeine? Yes, this product contains caffeine
Is this coffee available as pre-ground?
Are there any specific product benefits?
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Brazil Comunidade Larenjeiras Coffee

This coffee is only available in 250g bags of wholebeans as an espresso roast.

Situated on the border of Sul De Minas and the Cerrado sits the mountainous region of Ilicnea with farms rising from 1100 – 1320 metres above sea level before the land falls away into the expanse of the cerrado. The area is made up of 6 communities. This beautiful area is blessed with a micro climate that provides conditions for producing unique and intriguing coffees. The regions soil is known as cambisolo where the rock is still turning to soil, which places its own unique stress on the plants and the maturation on the cherry.

In the past, the growers here really struggled with the winds that ravaged the crops but they have now implemented natural defence system of trees to help minimise the effect of the wind. The region is still relatively new in terms of knowledge about it as coffees were previously sold under the names of other regions until recently. Now these farms are being recognised for the unique coffees they produce in relation to the region and Brazil.

Edelvanio Pereira is a coffee grower born in Tres Pontas. He has been working in coffee production for 32 years in Ilicínea. His son-in-law, Zeliomar, is passionate about coffee and is skilled at cultivating and preparing the best coffee on their 10 ha farm. They work together all year round on the crops covering all of the steps involved. During the harvest, they hire 3 or 4 people for one month to help hand pick the beans. They always keep an eye on the patio and on the mechanical dryer to ensure a clean even drying of the coffee for between 8 – 14 days. If they have to use the mechanical drier due to space issues they will make sure they keep the temperature below 40 degrees. All the family lives on the farm, on the right side of Ilicínea Cliffs. They also sell some of their coffee roasted in Belo Horizonte as well to help add value to their coffee and find alternative revenue streams.

- Flavours: Red cherry, dark chocolate, forest berries
- Origin: Caranavi, Bolivia
- Process: Natural
- Variety: Yellow Catuai
- Altitude: 1130 metres above sea level
- Roast: Espresso

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