Brazil Fazenda Divino Espírito Santo 2009-2010

Summary

Bean name Brazil Fazenda Divino Espírito Santo 2009-2010
Country Brazil
Region Chapada Diamantina, Bahia
Other info Catuai

Description

This year, I have set myself three goals. One of them is to do more direct trade in exclusive coffees from producers with whom we create and maintain a relationship. With that in mind, this coffee is one of the first of a flurry from my trip to Brazil last November. So a direct trade (tick) and an exclusive for the UK (tick).

Owned by Michel Freitas, the farm is located in the region of Piatã, which is in the state of Bahia. At an elevation of 1300 masl (meters above sea level), it has an annual production of around 250 bags (it would be more but Michel is very fastidious in his picking and selection). The varietal is Catuai, as in fact is so much of the great coffee in the in the greater regional area of Chapada Diamantina where Piatã is situated. This comes as no surprise though as selecting the best varietal for the conditions found in an area is always a very good idea.

Michel is seen by his peers as a pioneer for quality He seems to know instinctively how he can get the very best out of the land in Bahia. In 2004, Michel won a BSCA (Brazil Speciality Coffee Association) award after finishing 5th and 14th in competitions. He was a 1st place winner in the ABIC (Associacao Brasileira das Industrias de Café) contest in 2006 with a Pulped Natural, and 1st place winner in 2007 with with a Natural lot. He is keen to learn and experiment with the coffees he has, and I think this quality comes through in the cup. He has also ventured into roasting coffee in order to further his learning and develop his skills. Michel is also an accomplished cupper, which is a skill every great farmer should posses.

In the cup expect loads of milk chocolate, with a silky textured body and and a mid-note of walnut oil, finishing with a dark high cocoa content chocolate. This is one heck of an espresso coffee, it has espresso coffee written all over it as a blender or as a stand alone single origin.

Cupping notes

Clean cup 7/8
Sweetness 7/8
Acidity 6/8
Mouthfeel 6/8
Flavour 6/8
Aftertaste 7/8
Balance 6/8
Overall 6/8
Correction +36
Total 87

« Back to Coffee Archive