Honey, hazelnut and chocolate
The coffee has an excellent flavour balance with a distinct sweetness and full body; aromas range from honey to dried fruit, with a chocolate finish.
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Based on the roasting style of our roasters Andrea and Fabrizio, we suggest two recipes, for espresso and for filter (V60), which you can use as a starting point to emphasise the flavours of this specific batch. You can also enjoy this coffee with other extraction methods, using our suggestions as a starting point to obtain your preferred sensory nuances, to be adjusted according to the grinding level, the water characteristics and the equipment used.
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Fazenda Dois Irmaos
In the 1970s and 1980s, Hélio and Evandro Sanches, from the states of São Paulo and Pará, decided to invest in the region after visiting the Cerrado Mineiro, realizing that the climatic conditions and topography were ideal for growing coffee. They then purchased 234 hectares in the Coromandel microregion, creating their own plantation which they called Dois Irmãos Farm and purchasing new properties in the following years.
In mid-2016 the plantation was named Fazenda Dois Irmãos Cafés Especiais; the agricultural engineer Maria Gabriela Baracat Sanchez, who currently deals with the management and organization of the company, has been able to use the new technologies of the coffee sector by blending tradition and innovation. The farm, which is located between 1,000 and 1,200 meters a.s.l., guarantees high quality batches and a drink with an exclusive flavor and aroma thanks to an average temperature between 18ºC and 23ºC and an annual rainfall of 1,600 mm.
Brazil
Brazil’s coffee history began in 1700 A.D. and for a long time cultivation was reserved exclusively for domestic consumption by European settlers; in fact, we have to wait until the mid-1800s to see the first exports of Brazilian coffee to U.S.A. and Europe. Brazil has many production regions with an annual average of 45 to 60 million bags; to date, we consider Brazil the world’s leading producer of Arabica coffee and, after Vietnam, the second largest producer of Robusta coffee. The most common process used for coffee processing is definitely the natural method, although new generations of producers are starting to experiment with other processes, especially for speciality coffees. The harvest is carried out between April and September, while in the Espirito Santo area alone, where the largest production of Robusta takes place, it is harvested from October to December. Among the most popular varieties are Bourbon (including Yellow Bourbon), Catimor, Catuai, Caturra, Maragogype, Typica.
Cerrado Mineiro
The Cerrado Mineiro region is located in the north-west of the State of Minas Gerais and all the coffee plantations located in the area are at altitudes between 800 and 1.300 meters a.s.l., in the ideal range of thermal suitability for coffee growth Arabica, allowing uniform fruiting and high productivity.
Known globally for its excellence in the production of high-quality coffee, the region enjoys perfect climatic conditions, with hot, humid summers and mild, dry winters, which allow for intense blooms and uniform maturation; determining factors for the production of excellent coffees, which translate into a quality cup of coffee.
Cerrado Mineiro coffees stand out for their intense aromas ranging from caramel to nuts, with a delicate citrus acidity and a prolonged chocolate flavor.
Red Bourbon
At the beginning of the 1700s, French missionaries introduced the Typica cultivar, coming from Yemen, to the island of Bourbon (now La Réunion); the spontaneous mutations that occurred in contact with the new soil meant that the plants flowered and fruited more productively, facilitating their spread in Brazil, in other Central-South American countries and on the African continent, with particular reference to Rwanda.
Bourbon is a coffee of high quality and extreme sweetness, the most famous among the varietals descending from Typica.
Only coffees grown within the Cerrado Mineiro area, which follow the rules imposed by the regulations of the Consortium’s Regulatory Council, can boast the mark of guaranteed origin and quality.
Coffee cherries harvesting
The coffee cherries are harvested by hand to ensure the fruit is perfectly ripe and delivered to the washing station for processing on the same day.
Floating
Floating, which consists of immersing the coffee cherries in tanks of water, is carried out within 8 hours of harvesting. At the end of this process, only the sinking fruits will be used for further processing, while the floating cherries will be discarded as they lack the correct cell density or are defective.
Drying
The coffee cherries are then dried in the sun for a period of about 3 weeks until the permitted moisture content of 10% to 12% is reached.
Storage and supply chain management
After drying, the coffee cherries are husked and the parchment coffee beans are packed in jute sacks and stored in the warehouse for about 1 month; this process helps to further standardise the moisture content and thus avoid the risk of mould growth during shipping.
Decortication
Once the right degree of moisture has been reached, the parchment is removed from the coffee bean through a roller machine; afterwards, the coffee is finally placed in jute bags and made ready for shipment.
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