Nossa Senhora Aparecida - Brazil
QUALITY SCORE: 87.50
Vanilla / Golden raisin / Milk chocolate / Cashew nut
Suggested for espresso and filter
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 6:00pm (UTC+1) of the day before the roast day.
- Roney Dias Villela
- Mantiqueira de Minas
- 1300 mt
- Dry (natural)
- Yellow Bourbon
- Picked in
- August 2017
- Landed in
- May 2018
- Lot Size
- 1200 kg
- Arrived in
- GrainPro Bags
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised roaster
THE STORY BEHIND
Fazenda Nossa Senhora Aparecida has been in the Dias Villela family for over 60 years and 4 generations.
In 2013, it produced the winning BRAZIL – CUP OF EXCELLENCE natural coffee which scored 92.22 points.
The Fazenda has consistently produced finalists across important national competitions.
Located in Carmo de Minas, in the Serra da Mantiqueira de Minas, the Fazenda enjoys excellent climate and temperature conditions. It also enjoys from excellent production and post-harvest practices leading to the results it consistently obtains for its “Natural” processed coffees.
Today, Cinthia, Ticiana, Claudia and Roney Dias Villela, children of Regina Lucia Dias and Edmo Junqueira Villela manage all aspects of the day-to-day operations.
The Dias Villela family believes firmly in sustainable practices and are focused on the highest quality.
Bourbon is one of the most culturally and genetically important C. arabica varieties in the world, known for excellent quality in the cup at the highest altitudes.
It is one of the two main cultivars from which new cultivars are bred, the other being typical. Historical records indicate that Bourbon was taken from the coffee forests of Southwestern Ethiopia to Yemen, where it were cultivated as a crop; recent genetic studies have confirmed this.
Bourbon coffee was first produced in Réunion, which was known as Bourbon island before 1789. It was later taken by the French to mainland Africa and to Latin America.
Bourbon grows best at heights between 1,100 and 2,000 meters and gives a 20-30% higher yield than Typica. It has a commercially viable level of yield potential and growth habit but is generally susceptible to disease and pests.
THE FERMENTATION PROCESS
Dry process seems simple: pick the fruit, lay it out in the sun until it turns from red to brown to near-back, and then hull off off the thick, dried outer layer in one step to reveal the green bean. It is a method suited to arid regions, where the sun and heat can dry the seed inside the intact fruit skin. It's often referred to as "natural coffee" because of its simplicity, and because the fruit remains intact and undisturbed, a bit like drying grapes into raisins. Since it requires minimal investment, the dry process method is a default to create cheap commodity-grade coffee in areas that have the right climate capable of drying the fruit and seed.
But it’s a fail in humid or wet regions. If the drying isn't progressing fast enough, the fruit degrades, rots or molds.
Dry-processed coffees can also be wildly inconsistent. If you want a cleanly-fruited, sweet, intense cup, dry process (DP) takes more hand labor than the wet process. Even the most careful pickers will take green unripe or semi-ripe coffee off the branch as they pick red, ripe cherry. If these are not removed in the first days of drying, the green turns to brown that is hard to distinguish from the ripe fruit.