BCT’s coffee special includes three of our best dark roast coffees. Featuring our:
Brazil Cerrado Mineiro DO – Fazenda Pântano – Yellow Bourbon Natural
Wagner Ferrero was born in Altinópolis, São Paulo, Brazil in the middle of the Alta Mogiana region. The coffee tradition in his family began when his grandparents emigrated to Brazil in 1912 to work on coffee farms. Today, Wagner carries on that tradition farming coffee on more than 800 hectares of land across the Cerrado Mineiro and Alta Mogiana regions of Brazil and focuses on quality and sustainability by using the newest technologies.
This lot of Yellow Bourbon coffee underwent Natural processing. Yellow Bourbon was discovered in 1930 on a Red Bourbon farm in Pederneiras, São Paulo, Brazil. It’s unclear if Yellow Bourbon developed as a natural mutation of Red Bourbon, or if it was a naturally occurring cross between Red Bourbon and Yellow Botucatu, a mutation of Typica discovered in 1871 in Botucatu, São Paulo. Yellow Bourbon is known for good cup quality and relatively high productivity, and has come back into fashion as a cultivated variety across Brazil after its initial novelty wore off in the mid 1900’s. Instituto Agronomico (IAC) of Sao Paulo State in Campinas, Brazil renewed research efforts of the variety in 2005, seeking to highlight the plant’s robust nature and high cup potential.
Tasting Notes: A wonderful cup! Less fruity than our other top notch Brazil offering but just as highly rated. Lighter roasts show lemony floral acidity upfront with a very sweet lingering edge, balanced with the more traditional Brazilian nuttiness (think peanut). As one pushes more into the medium to borderline-dark roast, the strong lemony sweetness fades into the background and brings forth a lovely smooth and fuller bodied nuttier profile with hints of a chocolaty factor. This trend keeps building into the darker roasts where the nutty/chocolaty factor becomes very robust and fuller bodied with some smoky accents. Holds the darker roasts very well.
Roasting Notes: Easy to roast, a bit higher chaff. Roasts a bit more two-toned but with being best served in the medium roast level, nothing to worry about. If wanting a lighter roast, might do a small batch to a medium roast so one knows what to look for, than reduce a little time to get a sharper more floral lighter roast cup.
Cerrado Mineiro DO
The Cerrado Mineiro region, located in northwest of Minas Gerais State is a world-recognized, high-quality coffee producing origin and became the first Protected Geographical Indication in Brazil in 2005, with full Designation of Origin in 2013. A strong characteristic of this region is its well-defined seasons—a hot, wet summer is followed by a pleasantly dry winter. The dry climate during harvest eliminates potential problems with humidity during the drying process.
Minas Gerais is Brazil’s principal agricultural state, and the Cerrado is home to many of the country’s celebrated coffee estates, with expertise in planting, harvesting, drying, and sorting. We love Cerrado coffees for their big body, rich chocolate notes, and velvety texture when pulled as espresso.
Today, the area’s 4,500 farmers produce a combined average of 6 million bags per harvest, with an average of 35 bags per hectare. To reach these production levels, producers had to first adapt to the region’s conditions. Coffee farmers first arrived in Cerrado in the 1970’s, after being pushed out of the state of Parana by frost and out of the state of São Paulo by nematodes. They found the soil in Cerrado to be very acidic, which they rectified with the application of calcium to create the healthy soils they enjoy today.
Cerrado coffee farms are cultivated in areas with elevations varying between 800 and 1,300 meters above sea level and are known for consistently producing high quality coffees with a repeatable profile. Independent of farm size, the spirit of professionalism is present throughout Cerrado’s coffee producers. Entrepreneurialism is part of farmers’ DNA, and many producers are second or third generation growers who also hold degrees in agronomic engineering, business management, and administration. While each family narrative is different, Cerrado is characterized by an enterprising attitude.
The Cerrado Mineiro Designation of Origin recognizes demarcated territory that produces a product with unique characteristics not found anywhere else. In Brazil, the recognition of the Designation of Origin is made by the INPI – National Institute of Industrial Property. The Cerrado Mineiro Region Designation of Origin includes 55 municipalities that produce coffee with a special cup profile. Coffees from Cerrado Mineiro have a unique identity and quality resulting from the combination of climate, soil, terrain, altitude and know-how of people, from producers to agronomists to warehouse engineers.
In Cerrado Mineiro, there are 234,000 hectares in production, more than 102,000 of which are certified by the Designation of Origin program, and 68,000 hectares use irrigation systems. Coffee from Cerrado Mineiro represents 14.4% of Brazilian production and more than 25% of Minas Gerais production. There are 4,500 coffee growers in Cerrado, and the program represents more than 1,000 producers and farms, and between 60,00-100,000 bags depending on the harvest.
To bear the Cerrado Mineiro designation of Origin seal, coffees meet the following criteria: produced within the defined Cerrado Mineiro area, grown above 800 meters above sea level, variety of Arabica coffee, producer member of one of the 9 cooperatives or 6 associations that make up the Cerrado Coffee Growers Federation, compliant with all Brazilian agricultural best practices laws, cup above 80 points SCA, and be stored in an accredited warehouse. Every year, the third party Totum Institute audits the Cerrado Mineiro Designation of Origin, guaranteeing all procedures adopted in its regulations of use and operation.
Indonesian Sumatra Gr. 1 Org. Bener Meriah Wet-hulled
Coming from family-owned farms organized around an export company called CV. Gayo Mandiri Coffee, located in the Gayo highlands of the Aceh province on the island of Sumatra, Indonesia. CV. Gayo Mandiri Coffee is a family-owned export company that operates its own mill and collaborates with farmers to access the international coffee markets, ensuring greater earnings from direct trade relationships.
Tasting Notes: Nice and clean for a Sumatra cup. Fuller bodied and darker toned, low acidity with predominately chocolaty cup profile. Very classic tasting Sumatra stronger on the peat like tones and spice notes. A little sweet floral upfront and smoky in the aftertaste. Gets strong into the very dark roasts turning semi-sweet with very forward smoky bakers chocolate notes.
Roasting Notes: A decent quality screen on these beans keeps them easy to roast. Very little chaff. Wet hulled coffees will roast a little two toned, and are not the best light roast coffees. Shooting for a medium to dark roast will be wise, make sure the lighter beans make it through first crack. Most will like it borderline 2nd crack, as soon as you see any signs of smoke or oil on the surface, cool it out. Being already a bit lower acidity, we like to roast them a little quicker, retains a bit more sweetness with crisper tones.
Zambia AA Mafinga Hills RFA – Washed Processed
New 2020/21 crop!
A very similar cup profile to a Kenyan/Tanz coffee but a bit milder. Very nice prep and screen size on these beans.
The Mafinga Hills in Zambia’s Northern Province are home to the country’s highest peaks, where altitude and ancient volcanic soils help produce the sweet citrus flavor profiles that characterize this AAA/AA graded RFA certified coffee from Olam owned estates. Kateshi Estate, near the region’s capital city of Kasama, grows nearly 800 hectares of coffee above 1300 masl. Near the border with Tanzania, Isanya Estate grows 1600 hectares above 1500. Coffees from both estates are milled at the Kateshi mill and blended to create this unique coffee from the home of smoke that thunders.
Long before Dr. Livingston arrived to name Victoria Falls after the queen, the people who had lived around this wonder of the natural world for generations had already named it more appropriately, “the smoke that thunders.” The falls thunder into the Zambesi River, which flows east toward Mozambique. Before the river crosses the border, take a left and head north up the Luangwa River. You’ll move through land rich in biodiversity, including the world’s largest concentration of hippos. As the river meanders and the altitude rises you will eventually arrive at the source of the Luangwa, 1500 meters up the Mafinga plateau, which is also, as it happens, the source of Olam’s high scoring Zambian top lots.
Medium bodied with some gentle brightness behind it. Clean cup with a classic spicy herbal bakers chocolate undertone balanced with mild lemony floral acidity. Darker roasts mute up a bunch of the acidity and give a real big bodied, smoky, complex and very dark toned cup of coffee.
A very fun one to play around with the roast, a bit more acidity in the cup really differentiated the lighter from darker roasts. A good one to drag out a bit if roasting before 2nd crack. Can go from first crack to 2nd a little quicker than average so make sure to keep an eye on it.