Description
A wonderful single farm Brazil offering. Far from average, a clean and sweet cup great from light to dark roasts.
Marco is from a coffee producing family. His grandfather grew coffee near the city of Contagem in Minas Gerais. With the growth of the city in the 1960s, the family relocated to Carmopolis, where the established their new farm, Terra Vermelha. Today, Marcos continues to put the generations of knowledge developed over the years to work, growing several varieties renowned for their high quality potential.
Tasting Notes: Great from light to dark. Lighter roasts will show some floral acidity and soft fruit tones comingling with a little nutty/caramel like darker note. Crisp, clean, sweet and balanced. Medium roasts mute up most of the floral attributes, gains a little body and thicker mouthfeel, just a pinch of a sweet fruity upfront quickly dominated by nutty and chocolate like tones. Darker roasts get a bit smoky and move the soft fruit tone to the aftertaste, mostly noticeable as the cup cools, a stronger nutty/chocolatey/smoky profile.
Roasting Notes:
Being a jazzy Brazil, mostly for the light-medium roast fans. Works darker as well but will burn out what separates these beans from average. Natural processing which brings that soft fruit tone, also brings higher chaff levels, nothing too crazy but above average. Roasts a little two-toned, bringing up to temp a little slower can help even it out but a tasty cup regardless of roasting curve.
| Region | Sul de Minas |
|---|---|
| Farm Name | Terra Vermelha |
| Processing | Natural/Dry Processed |
| Processing Description | Sun-dried on patios |
| Growing Altitude | 1000m |
| Plant Species | Arabica |
| Variety | Bourbon, Catuai, Mundo Novo |
Dylan Alford –
This one gave me the most trouble out of the 8 or 9 that Ive roasted from BCT. I did maybe 20 sample roasts with different strategies to try to find a way to get it halfway consistent, but could never pull it off. I always had about a third under developed and a third over developed, and I’d end up hand sorting those beans. I put some in a dark blend, and did some by themselves dark, and actually liked them that way, and the under developed beans were actually really good brewed in a moka pot, with some fun prune and licorice flavors. It did seem to have a pretty nice body at each roast level, and it was never bad, just never really popped.