We're super happy to announce that we have got the first of the new season of Brazilian coffees on our brew bar. We wrote a similar post last year about a new coffee from brazil so you may be thinking, well, what's so special about brazil?
Brazil is the only origin that comes into season with such initial impact, when coffees readily appear in November and December. We find that coffees from Africa tend to come into season anytime between May and August, whereas coffees from Central and most other South American countries are readily available for most of the year and therefore could be considered staples of the speciality coffee industry.
Most of the speciality grade coffee out of Brazil comes from the Bahia and Northern Minas Gerais, or the South Minas and Mogiana Mountain regions. Due to it's proximity to the Equator line (or coffee belt) Northern Minas Gerais produces highly aromatic and delicately fragrant coffee cherries. Whereas the farms from South Minas, produce coffee that is widely considered some of the most naturally sweet in South America. Combined you've got a recipe for some AMAZING coffee.
The harvest of Brazilian coffees that we have encountered so far this year seem to be ALL about sweetness. The three main varietals in this years harvest are; Bourbon, Catuai and Canario.
Bourbon typically has low to medium body with a very high sweetness and mild acidity. Bourbon is considered an Heirloom varietal and hails from Ethiopia. Most of the modern cultivars of coffee stem from Bourbon and this particular varietal can be found all over the world. As such it can be very difficult to associate any specific taste notes, rather we find taste comes from terroir and process.
Catuai is a cultivar that stems from the Bourbon and Yellow Caturra varietals and is characterised by its small size and slightly higher acidity. Brazilian strains of this varietal tend to taste mildly of citrus fruits (oranges), stone fruits (Apricots, peaches) and brown sugar or caramel.
Canario is the rarest of the three main varietals present in this years harvest. It can be very susceptible to disease and pests and as such is not generally grown by many farmers. Farmers who do take the time and care to plant and cultivate this varietal are rewarded with a high yielding crop that has a higher acidity than Bourbon and Catuai but still retains a delicious chocolate and caramel sweetness.
if you are interested in learning more about Brazilian coffees then why not attend our monthly coffee cupping where we will be looking at Brazil on the 2nd of December at 6pm. Here is our link to the eventbrite tickets (free):