WHY WE LOVE IT: The return of a favorite from a few years ago, Serra do Cabral offers a rich balance of fruitiness and sweetness.
DESCRIPTION: red pear, purple grape, roasted almond, vanilla
REGION: Serra do Cabral, Minas Gerais
ALTITUDE: 950 m
PROCESSING: Natural, shade slow-dried in raised beds
VARIETY: Yellow Catucai
We are so excited to bring back this lot. For years, coffee from Brazil has been a staple in specialty coffee shops around the world as roasters rely on it to be a consistent and readily available anchor for blends. In the last fews harvest cycles, however, Brazilian coffees are getting more and more recognition for the fantastic work being done by producers to grow coffees that are delicious in their own right.
The Flanzer family is an agricultural family, working within the Serra do Cabral region for over 30 years. When Marcello and Roberto Flanzer took over their family business in the early 2000s, they decided the right time to grow coffee on their family farm. They founded Ecoagricola Serra do Cabral in 2006, where they originally only grew yellow and red catuai. As things have progressed and their relationships grown, they have been able to experiment with more microlots and different processing.
In 2015, they began a project with the University of Lavras to experiment with new drying techniques for their natural and pulp natural coffees. By committing to the highest levels of traceability and care, they can track subtle changes in each microlot’s quality as they hone in their processing even more.
This coffee, a yellow catucai, was shade-dried and turned several times a day. Once dried, it rested for 30 days in a cool, dark environment, giving it many of its unique characteristics. We’re loving this coffee for its rich balance of sweetness and fruitiness. With each sip you can discover something new - the coating mouthfeel of a roasted almond, the subtle malic acidity of a red pear, or its more vibrant purple grape fruitiness. It’s another perfect snapshot of Brazil’s future in specialty coffee and we couldn’t be more thrilled.