TRADITIONAL 

    Nº 196 Brazil Fazenda Recreio

    Country: Brazil
    Process: Natural
    Grown / Region: São Sebastião da Grama
    Altitude: 1290m
    Varietals: Mundo Novo, Catuai
    Producers: Diogo Dias & Family
    Tasting Notes: Cocoa, Caramel & Walnut
    Roast Level: Dark 5/5


    FARM NOTES:
    The fifth generation of the Dias Family is making history in the specialty coffee market with national and international prizes in the last 17 years. Located in Vale da Grama region, nature is generous with its exuberant fauna and flora. In order to preserve its natural resources, the farm has an extensive area for environmental protection. Programs to reclaim the innumerous springs and riverbanks are being undertaken and environmental conservation classes and ideas about sustainability are passed on to the collaborators and their families.

    Brazilian coffees are typically grown at lower elevation on large, open, flat land. Due to this they generally are said to have a lower perceived acidity. What they bring instead is a thick, creamy body with lots of nut and chocolate notes, making it a perfect pairing with milk but also excellent without. We are enjoying the classic Brazilian notes of cocoa, walnut with caramel sweetness.


    DISCOVERY

    Nº 197 Burundi Izuba

    Country: Burundi
    Process: Washed
    Grown / Region: Runinya, Kabarore Commune, Kayanza Province
    Altitude: 1500m - 1700m
    Varietals: Red Bourbon
    Producers: 1482 producers from the Kigeri, Ryamukona, and Mugoyi Hills
    Tasting Notes: Loganberry, Pear & Caramel
    Roast Level: Light - Medium 2/5


    FARM NOTES:

    Izuba Washing station buys coffee cherries for processing from around 1480 producers. All the cherries are hand sorted and pre-pulp floated to remove underripe and damaged cherries. They are pulped, then fermented in concrete tanks for around 12 hours, agitated several times throughout the day. They are then washed through serpentine grading channels to separate by density, being agitated to remove remaining mucilage. The parchment coffee is then laid out to dry and turned regularly. This drying stage lasts anywhere between 15-20 days depending on the climate.

    Izuba meaning “sun” in Kirundi, is located in Runinya, Kabarore Commune, of Kayanza Province. The station is managed by Ntama Appolinaire, who works alongside Prosper Merrimee and employs 250 local seasonal workers. Izuba washing station is situated near the Kibira National Park where both the climate and soil are well suited to coffee production. Coffee is delivered to the station from the three surrounding hills; Kigeri; Ryamukona; Mugoyi. These three hills have produced a fantastic, bright and sweet Washed coffee, with notes of Loganberry, Pear and a Caramel finish

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