||Brazil Ipanema Fazenda Rio Verde Premier Cru B65 Peach 2019
||Varietal: Yellow Bourbon
The Ipanema estates have been innovating in Brazilian coffee for many years now, and they've become well known for consistent quality. The producers visited the UK earlier this year to share their latest project, and we were lucky enough that they came to visit us at the roastery.
This farm is a little larger and more organised than those of some of the other producers we buy from, but the Ipanema producers are no less passionate, and they wanted to share their new project – Premier Cru – with us.
Fazenda Rio Verde was founded in 1887 and is the oldest of Ipanema Coffee's farms. Located in the heart of the Mantiqueira de Minas mountains, this 1,500 hectare farm is a true natural sanctuary. The coffee is grown at elevations of up to 1,300 metres above sea level, and is surrounded by virgin forests, waterfalls, springs, and hiking trails.
Its clay soil is rich in decomposed minerals, and it's full of nutrients due to its rich flora, fauna, and water springs. High elevations combined with mountainous topography create its own microclimate with mild temperatures and an average rainfall of 1,600 mm a year. It's ideal for growing high-quality coffee but is a challenge for the normal Brazilian production methods.
Fun fact from the history of the farm: between 1964 and 1992 the owners invested heavily in the production of chicken manure, applying it in the coffee areas to increase soil fertility. The farm had 81 sheds where 136,000 hens lived and produced 800,000 kilos of manure annually – volume large enough to fertilise half of the coffee plantation every year. ????
The farm is surrounded by 900 hectares that have forests, environmental protection areas, and 51 springs. The coffee fields are spread over more than 650 hectares. Among its 69 terroirs of Fazenda Rio Verde, Ipanema Coffees chose the best 32 to be part of the Premier Cru project. Coffees from each of those 32 sections of the farm (Glebes) were harvested and processed on their own as unique lots.
The lots are described by a code letter (e.g. C27, B68, C26, etc). This code identifies which of the 32 Glebes the coffee came from, with the letter referring to the varietal – C is Yellow Catuai, B is Bourbon. They then took a really unusual step: they had a tasting panel go through all the lots and pick one standout flavour for each one.
This was a lot that really stood out to us immediately when we cupped their coffees with them. We got an immediate flavour of soft, sweet yellow stone fruit. It was no surprise to discover this lot had been identified as 'Peach'.
All coffees from the Premier Cru project are packed in cutting edge nitrogen-flushed vacuum-packed 20 KG cartons. The method of nitrogen flushing stabilises the product by removing all traces of oxygen. Taking such care with green coffee is practically unheard of, even in specialty. The method speaks to the exceptional quality of these lots, which push the boundaries of what specialty coffee in Brazil can offer.
Want to know even more about the Premier Cru project? Head on over to the Ipanema Coffees website http://www.premiercru1887.com and/or download their app (!) available for iPhone and Android.
This B23 lot was described by the producers in the following way:
"[...] this Natural Yellow Bourbon presents a balanced cup associated with bright acidity and strong body. These set of characteristics brings forth a pleasant taste profile that resembles peach."
Translated into Hasbean that sounds like ...
In the cup expect what it says in the name: peach. The fresh peach flesh is backed up by creamy milk chocolate throughout, before sultanas and nectarines add complexity on the finish.
State: Minas Gerais
Region: Mantiqueira mountains
Farm: Fazenda Rio Verde
Glebe size: 4.2 hectares
Altitude: 1,185–1,201 m.a.s.l.
Varietal: Yellow Bourbon
Blossoming date: October 10th, 2017
Harvesting date: June 11th, 2018
Harvesting method: Selective hand picking
Processing method: Natural
Pre-drying process: Conventional patio for 164 hours
Drying process: Raised beds for 429 hours
Storage: Double barrier big bag
Screen size: #15UP
Peach, milk chocolate, sultana, nectarine.
Clean cup: (1–8): 7
Sweetness: (1–8): 7
Acidity: (1–8): 7
Mouthfeel: (1–8): 7
Flavour: (1–8): 7
Aftertaste: (1–8): 6
Balance: (1–8): 6
Overall: (1–8): 7
Correction (+36): +36
Total (max. 100): 90
Medium – slow it down a little to develop it, but drop just as you're coming up to second crack. These beans can be a bit misleading in appearance – they look quite light – so focus on the sound and smell to find the right point just as you approach second.
What makes this coffee of the month? Well, I think it's tasting amazing right now
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