A nice single estate coffee from just South of Minas Gerais, which is known for its rolling hills and uneven terrain lending to farms that are small to medium in size.
Gilberto Basilio has a 400-acre estate in the Três Pontas, micro region where coffee cherry is harvested by hand, floated to remove less dense and damaged coffee, and then placed in a “static box” designed to control fermentation with the introduction of alternating periods of warm and cold area flow to carefully reduce moisture.
After 7 days in the static box, coffee is moved to mechanical driers to precisely finish the drying to 11 percent moisture and then carefully stored until it is time for milling and export. Preparation for export takes place through Cocatrel, an export company established in 1961 that works with 5,000 producers. At the Cocatrel dry mill, traceability and cupping analysis is used to identify vibrant regional profiles. Gilberto’s was recognized in Brazil’s 2019 Cup of Excellence competition with a 19th place finish.
Tasting Notes: The aroma is very nutty and sweet. There was a surprising hint of smoke on the palate. Full bodied and low acidity – this is a traditional tasting Brazil – thick, creamy, nutty and semi-sweet. At the darker roasts a very sweet first taste, almost a little fruity, and then quickly turns darker-toned with a bakers chocolate and slightly toasted walnut flavor. Great blend base for espresso or adding body with darker tones.
Avoid light roasts with it being decently lower acidity, cup comes together at a medium roast and tastes very nice into the darker roasts. For blending, we suggest right at the 2nd crack or darker for neutral taste and good body. For single origin drinking, we would suggest more in the medium roast range for a bit mellower and sweeter cup.