Brazil – Rancho Grande

Flavour Notes: Red cherry with caramelised roasted hazelnut and a sweet milk chocolate finish.

We fell in love with this silky smooth Brazillian coffee on the cupping table. It’s full of all those great hazelnut and milk chocolate notes usually associated with Brazil and the static box processing method adds a lovely complementary red cherry note too.

100% Arabica Coffee.

Description

Brazil – Rancho Grande

Coffee production began at the Rancho Grande Farm in 1933, when Mr. Aneite Reis inherited 5 hectares of crops to start production. Today, the farm is run by his son and grandson, José Carlos Reis and Flávio (Fafa) Reis, Father and son aim to responsibly produce coffee of the highest possible quality without neglecting the importance of protecting the environment and caring for the well-being of their employees. Several permanent staff members live on the farm in houses provided with subsidised electricity and food. José and Flávio are open to change and trying new techniques and they have invested in several static drying boxes to help improve the quality & profile of the coffee they produce. They have been working hard on improving the quality of their speciality lots including working on all aspects of production from the growing, picking and post harvest treatment.

Once the coffee has been mechanically harvested it is then separated using density which separates the levels of ripeness. The boia ripe cherry) and boian (slightly over ripe) are then chosen to be put into the static drying boxes. These are 1 m deep boxes with capacity for 15000 litre volume of cherry which equates to 25-30 bags of green coffee. The boxes have a vented grill at the bottom to allow for air to be circulated from below up through the drying coffee. Initially cold air will be blown for 12 hours to help slow the fermentation process and then gradually the air temperature will be increased to allow drying for between 7 – 10 days. There are two thermometers at different depths to ensure a safe temperature always below 40c. They are referred to as static as the coffee remains still in the boxes and is not turned or rotated during drying. After it is dried the coffee is then left to rest for approximately 1- 2 weeks before being milled. This method produces more fruity and prominent flavour profiles than we usually associate with Brazil natural coffee.

Additional information

Origin

Arabica

Variety

,

Process

Static Box, Natural

Altitude

Ethically Sourced

Speciality Grade

Quality Score (Q Grade)

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