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These coffees will have a longer development roast curve to increase sweetness and body in preparation for pairing with milk
Brazil Fazenda Dutra Jatoba
Caramel, Roasted Almonds, Mild Citrus Recommended as: Espresso Fazenda Dutra is a family run farm owned and operated by Ednilson and Waltin Dutra—brothers and great friends. Ednilson is the commercial manager; Waltim handles day-to-day production and PR. They have been coffee producers all their lives—their father started the farm with one hectare, buying a second and third hectare from the farm's profits until he had grown his land to 500 total hectares. The different lots in Fazenda Dutra represent the original names of the individual farms that Don Dutra absorbed into his property. Don Dutra passed away in an accident on the farm when his sons were young, but Ednilson and Waltim have continued operations of the Fazenda in his honor and in the family name. The brothers have been growing their operations year by year, and have won a number of national competitions, including the 2014 Cup of Excellence. Area: São João do Manhuaçu, Minas Gerais Process: Natural – beans are patio-dried with mucilage intact while they are still in the cherry Variety: Catuai Amarelo Altitude: 700 - 1300 meters
Brazil Natural 17/18 NY 2/3 SSFC
Caramel, Roasted Almonds, Kit-Kats, Balanced Recommended as: Espresso Brazil is a well known coffee producing giant. They source around one-third of the world's coffee, making them the largest coffee producer in the globe! Of course, most of this is lower grade Arabica. However, this country is capable of producing specialty coffees. This particular type is a standard specialty quality coffee. Itt is dry-processed, meaning the beans are patio-dried while they are still in the cherry. Since the coffees are dried in contact with the sweet mucilage, the coffee's cup profile will be heavy in body, sweet, smooth, and complex. The 17/18 screen size has a more consistent flavor without the pungent fruit notes that can turn up in smaller screen sized beans, which is an indication of varying bean maturity. This type carries three quality classifications:
- NY (New York) 2/3; specifies the quality is standard to the Green Coffee Association of New York. 2/3 refers to the amount of defects permitted in the lot; a maximum of nine secondary defects, and no primary defects.
- SSFC (Strictly Soft Fine Cup); Strictly Soft beans are grown at relatively low altitudes (under 1200 meters). Beans grown at lower altitudes mature quickly and produce a lighter, less dense bean. This term also means the beans are free of hard rioy taints. Fine Cup means it is a specialty grade coffee.
- 17/18 refers to the screen size. These beans are one screen size larger than 14/16, denoting a larger bean. Larger bean size is generally linked to higher quality.
Costa Rica Tarrazu Jaguar
Honey, Prunes, Caramel, Bright Acidity Recommended as Espresso Costa Rica’s volcanic soils, mountainous terrain and plentiful rainfall provide ideal conditions for the cultivation of high-quality coffee beans. Jaguar coffee beans are hulled from parchment that is 100% sundried in a greenhouse especially designed to cater to wet weather conditions, thus to ensure a better coffee quality. This coffee is produced by the most sustainable coffee mill in Central America, San Diego Mill operated by Beneficios Volcafe. Jaguar is an innovative brand designed by Jürgen Plate - a great coffee specialist and one of the coffee pioneers in the country. His fluency in coffee blending, blend design, let to creation of ‘Jaguar,’ a name that commemorates Volcafe as a leading sponsor for the Jaguar Conservation Program in Costa Rica. Area: Tarazzu Process: Honey Variety: Caturra, Catuai Altitude: 1200 - 1300 meters
Panama La Esmeralda Diamond Mountain
Blueberry, Orange, Chocolate, Honey Recommended as: Espresso This is an SHB EP grade Rain Forest Alliance certified natural processed coffee from Hacienda La Esmeralda, which is located in the Boquete region of Panama. This particular Diamond Mountain lot is comprised entirely of Catuai variety grown at an altitude of 1600-1800 masl on the Jaramillo and El Velo farms. Natural processing at Hacienda La Esmeralda generally features drying for 3 to 5 days on concrete patios (8 hours per day). After cherries have reached sufficient dryness they are rotated into Guardiola driers for 72 hours to round out the drying process and prevent fermentation. It is produced by the same family that produces the famous (and much more expensive) La Esmeralda Gesha. Unlike the delicate Gesha from this farm, this Catuai variety is much bolder with stronger notes of chocolates & honey yet balanced well with a pleasant acidity and floral hints that keep each sip as enjoyable as the first Area: Boquete, West Panama Process: Natural Variety: Catuai Altitude: 1400-1700 meters