Brazil Premium Caparao – Fazenda Alto Sereno – Bruno Oliveira – Red Catuai Natural

Description

Bruno Henrique de Oliveira operates Fazenda Alto Sereno with his father, João Quinca, in Caparaó, Minas Gerais, Brazil. The property has been in the Quinca family for around a century, with several generations contributing to the family’s legacy as coffee producers. Bruno Henrique is the latest generation to carry on the tradition, returning home to work with his father after working as a lawyer in his first career.

Operations at Fazenda Alto Sereno revolve around sustainability and quality. Half of the property’s 90 hectares are reserved for native vegetation, featuring beautiful trails and landscapes and helping preserve the local ecosystem. Work toward quality is a constant effort, renewing plots around the farm and investing in varieties known for their quality. As a result, coffees from the farm have performed well in several renowned competitions in the region.

This lot of Red Catuai coffee underwent Natural processing. Catuai was made by the Instituto Agronomico (IAC) of Sao Paulo State in Campinas, Brazil by crossing Mundo Novo and Caturra varieties. Catuai coffees are cultivated widely across Brazil, and are known for their high productivity potential.

Tasting Notes: A great single-origin drinking Brazil. Clean, rich and balanced; this is a cup we are happy to drink all day long! Best from medium to dark. Lighter roasts show a little sweeter cup with a hint of fruitiness but pushing the roast more into the medium roast range builds an awesome fuller bodied, buttery textured, nutty & chocolaty treat. Just a hint of lemony acidity as the cup cools. Darker roasts are a little more semi-sweet and turn the cup much more robust, good for dark and strong coffee fans but gets away from the sweet edged, smooth and rich cup of the medium roasts.

Roasting Notes:  Easy to roast, a little chaff heavy being a natural processed. Roasts just slightly two toned but not enough to move it away from easy to roast. If you drink it after 24 hours, much more nutty, 3-6 days later will produce more chocolate/caramel hints as the nuttiness fades a bit over time.