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Brazil Fazenda Dutra Jatoba
RM 42.00 – RM 126.00
Caramel, Roasted Almonds, Mild Citrus
Fazenda Dutra is a family run farm owned and operated by Ednilson and Waltin Dutra—brothers and great friends. Ednilson is the commercial manager; Waltim handles day-to-day production and PR. They have been coffee producers all their lives—their father started the farm with one hectare, buying a second and third hectare from the farm’s profits until he had grown his land to 500 total hectares. The different lots in Fazenda Dutra represent the original names of the individual farms that Don Dutra absorbed into his property. Don Dutra passed away in an accident on the farm when his sons were young, but Ednilson and Waltim have continued operations of the Fazenda in his honor and in the family name. The brothers have been growing their operations year by year, and have won a number of national competitions, including the 2014 Cup of Excellence.
Area: São João do Manhuaçu, Minas Gerais
Process: Natural – beans are patio-dried with mucilage intact while they are still in the cherry
Variety: Catuai Amarelo
Altitude: 700 – 1300 meters
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Colombia La Esperanza
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Second generation producer Ezequiel Gómez acquired La Esperanza in 2019 and is committed to quality organization and management of the farm. Located in the village of Ortega, Nariño, Colombia, just 18 km from the municipality of Buesaco, the 20 hectare property sits at 1950 meters above sea level and borders a tributary water source that provides both irrigation and drinking water. The farm is dedicated to coffee and livestock, including 5 hectares for coffee production, and another 4 hectares of protected forest which includes around 20 native tree species.
La Esperanza has 10,000 coffee trees in the productive stage of their life cycle. 70% of the farm’s trees are Colombia variety, with the other 30% split between Caturra and Castillo. Ezequiel provides different care to each variety he cultivates, including processes like using a fertigation system during the dry season to ensure that his crops stay disease-resistant, and using ethylene traps to reduce coffee borer beetle population on the farm.
Washed processing was used for this lot of Colombia variety coffee. The most mature cherries were chosen for processing before being sorted by flotation. The coffee was then pulped and placed into open tubs with fresh water to ferment for 15–18 hours. After fermentation, the seeds are then washed twice with fresh water to ensure no mucilage remains. Finally, the coffee is dried on the drying patio in full sunlight for 12 days, at which point it reaches the target humidity.
Roasters Notes:
A clean and sweet Pink Bourbon. The lingering sweetness from sip till the aftertaste makes this coffee a pleasure for all day drinking. Comfortable notes of red apples complemented by citric acidity of grapefruit keeps each sip complex and layered. Perfect both ways - filter or espresso
Area: Ortega, Nariño
Process: Washed
Variety: Pink Bourbon
Altitude: 1950 meters
Brazil Natural 17/18 NY 2/3 SSFC
Caramel, Roasted Almonds, Kit-Kats, Balanced
Brazil is a well known coffee producing giant. They source around one-third of the world's coffee, making them the largest coffee producer in the globe! Of course, most of this is lower grade Arabica. However, this country is capable of producing specialty coffees. This particular type is a standard specialty quality coffee. Itt is dry-processed, meaning the beans are patio-dried while they are still in the cherry. Since the coffees are dried in contact with the sweet mucilage, the coffee's cup profile will be heavy in body, sweet, smooth, and complex. The 17/18 screen size has a more consistent flavor without the pungent fruit notes that can turn up in smaller screen sized beans, which is an indication of varying bean maturity. This type carries three quality classifications:
- NY (New York) 2/3; specifies the quality is standard to the Green Coffee Association of New York. 2/3 refers to the amount of defects permitted in the lot; a maximum of nine secondary defects, and no primary defects.
- SSFC (Strictly Soft Fine Cup); Strictly Soft beans are grown at relatively low altitudes (under 1200 meters). Beans grown at lower altitudes mature quickly and produce a lighter, less dense bean. This term also means the beans are free of hard rioy taints. Fine Cup means it is a specialty grade coffee.
- 17/18 refers to the screen size. These beans are one screen size larger than 14/16, denoting a larger bean. Larger bean size is generally linked to higher quality.