BRAZIL COE 2022 Paraiso Arara Natural

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Size: 50g

Grind: Whole Bean

 【Cupping Comment】

① Juicy acidity and sweetness reminiscent of ripe Concord grapes and lychee.

② Acidity and sweetness akin to cranberry and peach juice.

③ A pleasantly lingering finish with creamy texture and the sweetness of syrup.

 

【Origin】BRAZIL

【Location】Mineiros, MG

【Farm】Paraiso / Andrade Bros

【Elevation】1100m

【Varieties】 Arara

【Processing】Natural

【Roast Level】 1 Light Roast

【Flavor】 Kyoho grape, lychee, brandy, candy

 

【From Barista】

Lychee and grape (especially grape!) ) are fused together to create a full-bodied, fruity flavor!

As you drink it, a mellow sweet aroma like brandy escapes from your nose. It has a thicker taste in the mouth, and is recommended for those who want a rich coffee despite its light roast.

 

 【Recommended Brew Method】

Espresso・V60・AeroPress ・American Press・Cold Brew 

Start date of handling】 2023, 12/4

We ship coffee beans within 7 days of roasting.  

 

 

 

 

 


 

◉農園について

 アンドラデ家のコーヒー生産は、1901年、彼らの祖先がミナスジェライス州のセラード・ミネイロ地区にあるカルモ・ド・パラナイアバに到着したことに始まります。1970年代、3代目のアンドラデ兄弟は、この地にコーヒー農園を再興しました。

 

アンドラデ家は一貫した質の高い仕事を行うことで数々の国際的な品評会で評価されてきました。カップオブエクセレンスにおいて2016年以降、7つのロットが受賞、2018年にはチャンピオンロットを生み出しています。


ロムロ氏(28歳)はミナス・ジェライス連邦大学で学位を取得した生産技術者で、アクセンチュアのコンサルタントとして生産プロセスの最適化について多くの経験を積んできました。スペシャルティコーヒーの生産工程管理や最適化など、農園の運営を担当し、非常に高品質なコーヒーを、安定的かつ持続的に大量生産することに注力しています。

 

 

◉品種について|アララ種

Yellow CatuaiとObataとの交配種であるアララ種は、ブラジルVarginhaにあるProcafé Foundationの実験農園で偶発的に誕生しました。

収量に優れ、豆は大きくしっかりした甘みを持っています。

バクテリア、Phoma(中南米で多く見られる真菌植物病原体の被害)、さび病にも耐性があることが実証されています。

 

 

◉生産処理について|ナチュラル

完璧な熟成段階で収穫されコーヒーチェリーは、水の中で熟した果実と未熟な果実にさらに分けられます。完熟チェリーとグリーン・チェリーは電子選別機にかけられ、完熟したコーヒー・チェリーのみが選別されます。

チェリーは好気性発酵工程に移ります。酸素のある環境下で、レンガ造りのタンクで72時間発酵させた後、コーヒーはアフリカン・ベッドで5cmの厚さに敷き詰められます。ゆっくりと乾燥させることで、より高品質で均一なコーヒーができます。

 

 

 ◉ About the Farm

The Andrade family's journey in coffee production began in 1901, when their ancestors arrived in Carmo do Paranaíba, located in the Cerrado Mineiro region of Minas Gerais state. In the 1970s, the third generation Andrade brothers revitalized coffee farming in this land.  

 

The Andrade family's consistent high-quality work has earned them accolades in numerous international tasting competitions. Since 2016 in the Cup of Excellence, they've won awards for seven lots and produced the champion lot in 2018.

Mr. Romulo, 28, a production technician with a degree from the Federal University of Minas Gerais, has amassed a wealth of experience in optimizing production processes while working as a consultant for Accenture. He manages the farm's operations, focusing on producing specialty coffee and optimizing its production processes to ensure the consistent and sustainable large-scale production of high-quality coffee.

 

The Andrade family is exceptionally meticulous about quality. They monitor every detail of the production process until they achieve the desired perfect flavor. From cultivation, harvest, post-harvest processes to warehouse storage, quality control measures are in place. Each section of the farm is analyzed for its profile and traceability. These foundational practices directly influence the product's quality, ensuring consumers receive a consistent, high-quality product. The Andrade family is always striving to improve the quality of their coffee, investing continuously in refining their production processes.

 

 

◉ Coffee processing system | Natural Process

Processing is natural. The coffee is picked at the perfect stage of maturation, with a maximum of 10% green coffee cherries. After harvesting, the coffee passes through the washer where floaters are separated from the ripe and unripe fruits by density. After this first separation, the ripe and green cherries pass through an electronic sorter, which selects only the ripe coffee cherries. These ripe fruits were then used in the aerobic fermentation process, in which the coffee was fermented for a period of 72 hours in brick tanks, in the presence of oxygen. After this, the coffee dried on African beds, spread in 5 cm think layers, providing slower drying, making a higher-quality and more uniform coffee possible.