Each week we switch our hand brewed coffees to something new, or revisit an old favourite. This enables us to constantly give our community new examples of exciting and excellent coffees to try, taste and enjoy.
This week we decided to order the same coffees as last week... mainly because (in Darrell's words) "I want to drink as much of this Brazilian as I can before it goes". This has turned out to be a good call as all weekend we have had people loving the coffee, commenting on it and posting about it.
So, why is this coffee, SO, SO SPECIAL?
Grown by Sitio Nossa Senhora do Carmo in Brazil the coffee is a NATURAL CATUAI and has been awarded in the Brazil natural category of the cup of excellence programme. This pretty much means it is one of the best examples of this type of coffee in the world right now. Awesome, huh?
So what is cup of excellence?
Cup of Excellence is the most prestigious award given to any coffee in the world. Before its launch in 1999 most coffee was purchased at market price and often blended with other lots to be sold to big companies. Through the development of the scheme farms have been empowered to develop quality measures such as selective picking, segregating micro-lots and developing careful processing.
This has allowed relationships to blossom between farms and dedicated roasters, who in turn have become more involved with the growing process; allowing shops like us to access great GREAT coffee and give it the love and attention it deserves. Therein lies the roots of what I would describe as specialty coffee - a CONNECTION between what you drink in your final cup and the care that has gone into it.
To become accredited the coffee undergoes a level of scrutiny that is unmatched - the winners are cupped a minimum of 5 times during the competition and thousands of cups are evaluated, tasted and scored based on exemplary characteristics. To see the full list of rules and protocols click here.
So how did THIS coffee become accredited? (e.g. this coffee's journey).
The coffee has been:
- harvested by hand (so the coffee has not touched the ground).
- raked 15-20 times PER DAY on sun patios for more uniform drying of the beans.
- once humidity reached 15% they were taken to a dryer to reach 11% humidity.
- then taken to rest boxes for 30 days (for better drying, humidity + quality uniformity)
- taken to cup of excellence program and extensively cupped and tasted (blind for integrity)
- bought by hasbean coffee and carefully roasted to order for us
- brewed by us with love and care for you.
In the cup this is an EXCELLENT example of what a really good Brazilian natural coffee should be. It is begins with clean tropical fruit (we think it is similar to a mango lassi in both taste and creamy texture) and then develops into a brown sugar sweet huge body coffee with a nutty honey finish that stay with you for a loooooooong time.
Want to know more?
A feature on the cup of excellence program and this exact coffee are featured in this edition of Caffeine magazine - pick up a copy in our shop (free) or subscribe online.
the alliance for coffee excellence (ACE) have their own website which explains the process and background of the competition as well as providing detailed pdfs of each winning coffee. Click here to see Sitio Nossa's information.
- Country: Brazil
- Location: Carmo de Minas – Minas Gerais
- Region: Mantiqueira de Minas
- Total area: 19 hectares (47 acres)
- Area planted with coffee: 15 hectares (37 acres)
- Lowest elevation: 950 meters (3117 ft)
- Highest elevation: 1,100 meters (3609 ft)
- Processing: Natural
- Variety: Catuaí