BRAZIL. One of the most recognizable origins in the coffee world for specialty heads and everyday pre-work drinkers alike. In recent years the image of Brazil has changed from a place where only the dark, chocolatey and hazelnutty prevail and has produced some surprises. Processing methods make all the difference, and we've been lucky to have some pretty wacky Brazil's on our hands.
This is a comprehensive (sort of, to our best abilities) list of the Brazilian's we've had in our life and roastery and have shared with you.
2022 - Alessandro Hervaz
New harvest from Honey Coffee farms has arrived and it’s as delicious as we remember it to be! Produced by Alessandro Alves Hervaz on his farm Sitio Boa Vista located in the Mantiqueira de Minas region, it’s made up of Mundo Novo and Red Catuai varieties grown at between 1000 - 1520 masl and sun dried, so it’s a natural processed coffee.
Alessandro started working in coffee at the age of 16, when his father bought the first family farm - Fazenda Fortaleza in 1993. In 2016 Alessandro started farming organically and was certified organic by 2019. He also started using selective harvesting to increase quality and put him and his farm on the map! Bee keeping is another form of income for Alessandro and that’s where the name Honey Coffee Farms came from!
This coffee has that classic Brazil easy drinking profile. It’s deliciously creamy with notes of toasted hazelnut and milk chocolate.
2021 - 2022 - Sao Silvestre 040
Eduardo Andrade and his brother Ismael are the co-owners of Andrade Brothers, which has three farms located in Minas Gerais. São Silvestre, which was bought in the early 90’s in Serra do Salitre produces a wide range of coffees and the 040 Aerobic Natural is a great example of what they can do!
It is made up of Yellow Icatu variety, chosen for its high glucose and fructose and grown at 1200 masl. It was harvested by machine on the 6th of July 2021 before being taken to the mill on the farm for processing. The cherries were sorted for density and colour to select only ripe well developed cherries. It was then fermented in open air tanks at an average temp of 25 degrees for 80 hours and then slow dried on raised beds for 25 days to encourage a more uniform drying. More precision and care you cannot get! But, what to expect in the cup? Stone fruit acidity with notes of sweet cherry and salted hazelnut chocolate!