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Dener Vilas Boas | Brazil | Espresso

€12,00

Chocolate & Forest Fruits
Harvest: June 2018

Country: Brazil 
Producer: Dener Vilas Boas
Region: Mantiqueira de Minas, Minas Gerais
Process: Natural
Variety: Red Catuai
Altitude: 1,000 - 1,300 masl
Arrival: October 2018

Brazilian coffee is undoubtedly one of the underdogs of the speciality coffee industry, yet it plays an important role in making coffee accessible to a broader range of coffee drinkers. Brazil is the largest single producer of coffee in the world and owing to their high productivity, climate and flavour preference, natural and pulp natural processing dominates the industry here.

This coffee has been naturally processed which involves drying the cherries whole on concrete patios. Compared to a typical washed process, the seeds are encased in the cherry for longer and the resulting flavours are generally more fruity and fuller bodied. The slow and even drying of cherries is important as it not only benefits quality in the short term, but also lengthens the amount of time a coffee will retain good flavour when stored in its raw state.

Sitio Santo Expedito is the name of the farm owned by Dener Vilas Boas. With only 2 hectares of coffee planted, he is one of the smaller producers in Minas Gerais. With recent droughts, rising temperatures and unpredictable weather patterns, the Boas family are already feeling the effects of climate change. Areas that are dry and hot, such as northern Minas Gerais, are predicted to be among the biggest ‘losers’ when it comes to climate change. One proposed solution to this is to move production to higher elevations. Not everyone however has the luxury of higher grounds, which is certainly the reality for the majority of Brazilian farmers. In order to sustain production, many producers will have to invest in shaded plantations or consider replacing their existing crops with hardier varieties.  

We’ve been on the hunt for a stand out natural since we started, but often the wild and funky flavours associated with this processing method are not always to our taste. The difference here is that the process has added considerable sweetness, body and complexity without dominating the final cup. This is a distinct natural, yet the flavours are so clean and balanced, making for an outstanding espresso.