One of our favorite Brazil’s is back with a new crop.
This year we went with the Honey processed versus the full natural. The Honey separated itself with just a hint of acidity and a lot more sweetness in the cup. The full natural was much more traditional tasting this season.
Following his father’s footsteps, producer Ricardo Tavares has dedicated his life to the coffee industry. As an innovator, he promotes and supports new coffee practices.
I first met Ricardo Tavares about six years ago and have since been stuck on his coffee. Coffee is in this man’s blood and one can see his passion within minutes of talking with him. Although he is mostly in with Brazil’s larger farming models, he had worked over the last 5 years to bring a very boutique edge to some smaller lots, working with guys like top-end Panamanian farmer and processor Garciano Cruz to improve their smaller high-end lots.
Fazenda Primavera is located in the municipality of Angelândia, Minas Gerais. The farm altitude is between 1000 to 1050 meters above sea level, which promotes the cultivation of specialty coffee.
Furthermore, the climate also provides favorable conditions with average temperatures between 68 and 75 °F annually and precipitation of 3 to 4 ft. Fazenda Primavera has state of the art installations including a very large drying patio, 14 electric dryers, and equipment for processing fully washed coffees. The farm cultivates predominately Red and Yellow Catuaí (95%), but it is slowly introducing new varieties such as Novo Mundo. The farm certificates include Fair Trade, Rainforest Alliance, UTZ, Minas Coffee and Brazilian Specialty Coffee Association.
A wonderful lot and a great single origin drinker. Very clean cup, a soft acidity at lighter roasts gives a sweet floral edge balancing with a hints of soft fruit and a little chocolaty edge; a little nuttier as the cup cools. Medium roasts start bringing forth a little nuttier profile with less of a floral aspect. Right around second crack was smooth and a bit fuller bodied, nutty/caramel/chocolate, floral and fruit in the aromatics but not in the cup. A sweet edge to this coffee no matter the roast level.
One almost cannot screw it up. Clean enough with good depth of flavor and sweetness to please a lighter roast drinker. Lighter roasts will be the only ones with a little acidity to them. Medium roast is the most balanced, great mix of soft fruit and caramel/chocolaty undertones. Dark roasts are great for a darker roast fan, on the sweeter side with minimal sharpness and smoky chocolate-like cup profile.
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