DAY 6

THE PRODUCER

This wonderful natural microlot comes from a farm run by Francisco Isidro Pereira, called Fazenda Santa Inês. Santa Inês is located just outside the town of Carmo de Minas, in the Serra da Mantiqueira mountain range. The peaks stretch from São Paulo to Rio de Janeiro, and the slopes that lie within the borders of the state of Minas Gerais, a vast breeding ground for wheat, are known as "Mantiqueira de Minas". The region is the epicenter of some of Brazil's most exceptional coffees and award-winning establishments.

TREATMENT

Natural coffees, that is, those that are picked and dried whole fruit before being ground, have long been the preferred method in Brazil, but only recently have they attracted attention. attention from quality-conscious roasters. The methodology of this treatment is simple and also ancestral. It was the very first post-harvest preparation technique created in the world! The coffee cherries are harvested, rinsed and then left to dry on raised beds so that everything dries quietly for almost two weeks. I'm skipping a few steps of sorting and tweaking, but roughly speaking that's how it works.

PROFILE AND BOTANICAL VARIETY

Unusually, Francisco Isidro Pereira grows red Bourbon coffee trees, the parent cultivar of the yellow Bourbon hybrid, better known in Brazil. Outside of the island known today as Réunion, Brazil was the first place where this cultivar was planted and grown commercially, beginning in 1859, as a more productive alternative to Typica.

This red Bourbon is something unique. First of all, you will find the miraculous note of pineapple mixed with a kind of orange, plum and berry punch. This coffee seems to be the ultimate tropical juice! On the second beat, the spicy and floral side with the pinch of grass is embedded with notes of green tea, clove and cinnamon. All finished with the heavy note of dark chocolate which brings down the clear and light notes to bring you back to earth.

Good tasting !

DAY 6

THE PRODUCER

This wonderful natural microlot comes from a farm run by Francisco Isidro Pereira, called Fazenda Santa Inês. Santa Inês is located just outside the town of Carmo de Minas, in the Serra da Mantiqueira mountain range. The peaks stretch from São Paulo to Rio de Janeiro, and the slopes that lie within the borders of the state of Minas Gerais, a vast breeding ground for wheat, are known as "Mantiqueira de Minas". The region is the epicenter of some of Brazil's most exceptional coffees and award-winning establishments.

TREATMENT

Natural coffees, ie those that are picked and dried in their whole fruit before grinding, have long been the preferred method in Brazil, but only recently have they attracted the attention of quality-conscious roasters. The methodology of this treatment is both simple and ancestral. It was the very first post-harvest preparation technique created in the world! The coffee cherries are harvested, rinsed and then placed on raised beds to dry quietly for almost two weeks. I'm skipping some of the sorting and fine-tuning, but that's pretty much how it works.

BOTANICAL PROFILE AND VARIETY

Unusually, Francisco Isidro Pereira grows Bourbon rouge coffee trees, the parent cultivar of the Bourbon jaune hybrid, better known in Brazil. Apart from the island now known as Réunion, Brazil was the first place where this cultivar was planted and grown commercially, from 1859, as a more productive alternative to Typica.

This red Bourbon is unique. First of all, you'll find the miraculous note of pineapple blended with a kind of orange, plum and berry punch. This coffee seems to be the ultimate tropical juice! On the second beat, the spicy, floral side with a pinch of herbs is joined by notes of green tea, clove and cinnamon. It all finishes on a heavy note of dark chocolate, which brings the light, clear notes down to earth.

Enjoy!

Follow this link to see how to prepare this coffee

https://en.brulerieduquai.com/blogs/brulerie-du-quai/calendrier-avent-methode-filtre-espresso