BATIDA NERO

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£10.00
SKU:
13025
GRADE:
Scr 16 up
CERTIFICATION:
Rainforest Alliance
ALTITUDE:
1100
PROCESSING METHOD:
Natural Fermented
REGION:
Carmo Do Paranaiba, Brazil
VARIETY:
100% Arabica beans - Yellow Catuai
ROAST PROFILE:
Medium-Dark Roast
NOTES OF:
Sweet maple, cherry liqueur and dark chocolate ganache.

Product Overview

About the coffee region:

Brazil is an incredibly diverse country in people, culture, and landscapes. The country’s biodiversity is famous with its: white-sand beaches, coral-fringed tropical islands, breathtaking Iguazu Falls, verdant rainforests and wild power of nature in the Amazon. Brazil's ecosystems have the greatest specimen collection of plants and animals found anywhere on earth.

Furthermore, Brazilian culture is one of the world’s most varied and diverse. It comes from an international mix of Portuguese colonizers, African and indigenous Indians influence throughout the country. Brazil is incredibly attractive for its legendary rhythm-filled metropolises and famous summer carnaval, celebrated all over the country and Brazilian’s world famous one in Rio de Janeiro.  

This beautiful country is the largest producer and exporter of coffee in the world and has major role in specialty coffee industry. Brazil produces 80% Arabica coffee green beans and 20 % Robusta coffee green beans. Primary coffee export destinations include Germany, the United States, Italy, and Japan.

Harvest season runs from May to August.

Coffee varietals, produced in Brazil are:

Acaiá, Arara, Bourbon, Catigua, Catuai,  Catucai, Caturra, Icatu, Mundo Novo, Obatã, Oeiras, OURO AMARELO, Topazio, and many others.

Brazilian coffee production is characterized by a high degree of multifariousness. The coffee flowering and cherry maturation is homogeneous due to Brazil's distinct dry and wet seasons.

Coffee growing regions in the country:

  • Minas Gerais. Minas Gerais is the largest coffee-producing state, as more than 55% of the entire country’s coffee production is based there. Rich soils and higher elevations in this region make it perfect for growing the country’s most famous specialty coffees. Varieties grown here include Catuaí (and Catuaí Rubi), Obatã, Icatu, and Mundo Novo. The region has higher elevations (800 to 1,300 meters), humid summers, and mild/dry winters, which enable it to produce high-grade specialty coffees. Coffees produced here tend to have medium acidity and body, high sweetness and chocolate and caramel notes.
  • Espírito Santo. Espírito Santo is the country’s second-largest coffee-growing state and largest producer of Robusta coffee. Nowadays this state increases its producing of complex specialty-grade coffees. Mild climate and medium-level altitudes (800 to 1,100 meters) helps the region to output specialty coffee. Coffee grown here has high acidity and fruitiness. The main cultivated varieties are Mundo Novo and Catuaí.
  • São Paulo. São Paulo is home to the Port of Santos, the country’s primary coffee exporting port. This state is famous also for its rich red soil, incredibly good altitude (900 to 1,100 meters) for coffee growing, mild temperatures (averaging 20 degrees Celsius) and uneven terrain that grow high-quality coffee with sweet and balanced cupping profiles. Most popular varieties here are Mundo Novo and Catuaí.
  • States of Paraná. Coffee plantations in this region grows exclusively Arabica beans and have high levels of productivity.
  • Rondônia. Rondônia is fifth largest producer in the country. The region is specialised only in Robusta coffee growing and is among the three largest coffee producers.
  • Bahia. Bahia is characterized by its high altitudes, rich soil and warm climate. The region sees rainy winters and dry summers, that caused delay in fruit ripening. This allows farmers to harvest fruits later, which yields sweeter coffees and better optimized flavor. 75% of the coffee grown in Bahia is Arabica.  The region is also popular for its use of high-tech farming techniques and producing of high-quality beans. The cup profile of the coffees is distinctive and transparent. Other cupping notes normally found are citric fruits, red fruits, intense aroma and high complexity.

Coffee Processing Methods:

Brazil is a traditional coffee producing method is dry processing (natural, Honey, Miel). However, semi-washed processing (pulped natural) and wet processing (washed) method is also used by several coffee producers.

Dry processing method is largely used in Brazil as environmental and climatic factors allow this most eco-friendly coffee processing to be done so successfully. The traditional dry (natural) process generates coffee beans’ unique chocolate, slight sweetness and intense fruity notes.

The production of semi-washed (pulped-natural) process seems to be increasing in Brazil. More coffee growing regions of Brazil have adopted pulped-natural process, which dries coffee cherry with mucilage on the outside of parchment. The sugar containing mucilage dries into the core of the beans and leaves sweetness on the bean. This process helps the farmers to control more successfully the quality of the green coffee beans.

The country of Brazil has the largest economy in Latin America and is the world's largest coffee producer, taking around 25% of the world's supply of coffee.

There is a variety of coffee producing farms In Brazil, ranging in family plantations with plots of less than 10 hectares to big estates of more than 2000 hectares.

Brazilian’s single origin green coffee beans are not just sufficient. They’re high-quality, distinctive coffees. These coffees are famous for their intense sweetness in the form of caramel and chocolate notes, big bodies, and a relatively low acidity.

Over the last decade, specialty coffee market shows solid growth. The country continues to stimulate constant technical improvement and more efficient servicing to promote and expand its speciality coffee industry.

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