Region: Sul de Minas, Minas Gerais Altitude: 1,088 - 1,143 metres above sea level Varietal: Red Acaia Process: Dry anaerobic fermentation Producer: Gomes Fernandes Family Awards: #15, Cup of Excellence 2018
Ipanema micro-lots are as exquisite as they come. The A35 Cherry Blue cupped as one of the highest-scoring lots from Ipanema's leading farm, Fazenda Rio Verde. This limited release offering has crisp fruit flavours (strawberry and passionfruit) balanced by white chocolate sweetness and a rich creamy mouthfeel.
This coffee is recommended for pour-over and Aeropress.
Recommended recipe for pour over:
1. Use 20g of coffee, medium coarse. 300g of filtered water set to 96°C. 2. Bloom for 45 seconds with 50g, light circular pours. 3. First Pour: 100g in a heavy centralised pour (150g in total). 4. Second Pour: At 1:30 circular pour 75g (225g in total). 5. Third Pour: At 2 minutes, add 75g in a heavy centralised pour (300g in total). 6. Enjoy!
This micro-lot was grown by the Gomes Fernandes family on their farm, Fazenda Rio Verde located in the Mantiqueira mountains in South-eastern Brazil.
Fazenda Rio Verde is a true fauna and flora sanctuary with its 773 hectares covered by natural forests, waterfalls, springs and a complex ecosystem that represent the lush beauty of the Mantiqueira mountains. Cultivation of coffee in this area can be traced back to 1887 when the first coffee plantation was established. Over the years, the farm (the oldest of three farms under the Ipanema Coffees group) has been leading innovation and sustainability efforts, embracing advanced technology and equipment to improve coffee production.
Lot A35 is part of the Premier Cru program where the highest altitude lots produced on the farm are hand-picked and separately processed lot-by-lot. The farm is divided into 69 individual plots (known as 'Glebes'), and the best 35 Glebes were selected for the 2021 harvest. These lots were harvested and processed as unique lots which are identified by a code (e.g. A35, in this case). The letter A refers to the coffee variety (Acaia) and the number (35) refers to one of the 35 Glebes.
This 100% Red Acacia lot was harvested on July 1st, 2021, from Glebe A35. The coffee was selectively hand-harvested and then processed using the Dry Anaerobic Fermentation method where the cherries are fermented in a tank for 138 hours and dried for 440 hours on raised beds.
As strong proponents of innovation in processing, Ipanema acquired a new anaerobic fermentation tank in 2020. After numerous tests and trials, this is the first crop year where the tank was utilised in production. The new tank allows precise control over oxygen levels, temperatures, micro-organisms, and the Brix level (or the amount of sugar present in the coffee). The combination of oxygen inoculation and temperature and yeast control allow for some truly unique-tasting coffees.
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