Strawberry, Red Grape, Brown Sugar, Crisp Apple Acidity, Black Forest Gateux
ABOUT THE FARM
Jaragua produced by Fazenda Cetec
Importer - Minasul
Origin - Brazil
Process - Aerobic 48-Hour Wild Forest
Varietal - IPR-103
Altitude - 940-970 masl
Jaragua is our second lot from the producers of the Cetec farm in Brazil this year. They currently own five different farms and Jaragua remains the only one not under the ‘Cetec’ name after a mix up in registration. It is now controlled by Nathalia, the niece of the producers Marcio and Heitor.
The 'Wild Forest' process relates to the aerobic fermentation which happens in large sacks which are placed in a wooded area near to the large patios at Fazenda Cetec. Accommodating this process in shaded areas where there are cooler temperatures ensures that this fermentation can be slowed down, over the 48 hours, presenting a sweeter profile as a result.
The IPR-103 varietal is a dwarf hybrid varietal - a mix of Catuai and Icatu. It benefits from better leaf rust prevention due to qualities taken from both of these individual varieties.
We feel this coffee will sit very well in your espresso grinder with the perfect qualities for adding to milk where the Black Forest Gateux tasting note comes into its own!
We paid 51% over the commodity price of coffee to our importer for this bag. The importers we work with pay a premium to farmers based on the quality they produce and are not driven by market prices.
WHEN DO YOU ROAST?
We roasted on Monday & Thursday's.
WHEN DO YOU SHIP?
Orders before Monday 12pm shipped Monday.
Orders before Thursday 12pm shipped Thursday.
We currently roast for both Filter and Espresso, easily identified by the subsequent Yellow and Black bags. It's important to note that we are always roasting for sweetness, clarity, and body, searching for these things during our quality control sessions on Wednesdays.
Whilst you should get good results using our Filter roasts as Espresso, and vice versa, the profiles that were chosen for each are done so with solubility in mind.
HOW SHOULD I DRINK IT?
We encourage you to develop your own recipe as variables change based on water quality and how fresh your coffee is. Our go-to starting point for this coffee is as follows:
Rest for at least 7-days. 1:2 Ratio (18g Coffee / 36g Espresso) in 26-33 seconds.