We are very excited to welcome Brazil back to our menu, beginning with this lot from one of our favorite micro-regions in Espírito Santo. In the cup we find red currant, orange blossom, and red tea.
Bateia, Espírito Santo
Hand picked at peak ripeness. Floated to further remove defects. De-pulped on the day of harvest. Dry fermented for 30 hours. Dried on raised beds.
This is our second year working with Fabiano’s coffee. We believe this particular region of Bateia produces some of the best coffee in all of Espírito Santo, thanks in part to the colder microclimate. Coffees from this region exhibit some of the more vibrant profiles and complex acidities we see in all of Brazil.
Catuai is from the Typica-Bourbon lineage. It is a cross between Mundo Novo and Caturra. This variety type is high yielding in comparison to the traditional Bourbon variety. Because of its smaller size the plants can be more closely spaced, meaning it can be planted at nearly double the density while maintaining high cup quality. This characteristic makes it a very good option for producers.
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.