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Fazenda Boa Vista, Brazil
Fazenda Boa Vista, Brazil
Fazenda Boa Vista, Brazil

Fazenda Boa Vista, Brazil

$17.00 USD

AROMATIC, FRUIT FORWARD, RIPE MELON

This is a coffee for the naturally processed coffee lovers. The farm, Boa Vista, is owned and run by Maria Luiza Tonelli de Faria. It was founded nearly 40 years ago by Dr. Antonio Faria, Maria's husband. After consolidating several farms, Maria and her son, Antonio Tonelli, began experimenting with processing techniques on smaller lots. This lot, for example, was anaerobically fermented for 72 hours! This technique involves soaking ripe coffee cherries in sealed oxygen-free tanks for a set time. After the cherries are soaked, they are evenly dried on patios. Boa Vista grows several plant varieties, including Acaia and Catucai 2SL. Catucai 2SL was designed to resist the plant disease that causes coffee leaf rust, meanwhile yielding ample fruit. Acaia, while high quality, is more susceptible to the disease. This coffee is medium to full bodied, with tropical fruit and berry aromatics (it reminded us of Captain Crunch Crunch Berries) and flavors of cantaloupe, cherry, and dark chocolate. This coffee is limited run, so get in on this before it's gone!

PRODUCT DETAILS

PRODUCER Maria Luiza Tonelli de Faria PLANT VARIETY
Acaia C MARKET AT POSSESSION $1.61/lb
FARM Boa Vista HARVEST
June-September 2020 COST OF PRODUCTION NA
FARM SIZE NA PROCESS
Natural, Anaerobic FOB/EXW NA/$2.90/lb
REGION, GEOGRAPHY Cerrado Mineiro, Minas Gerais EXPORTER
Mercon Coffee Group FARM GATE NA
ELEVATION 1220masl IMPORTER Mercon Specialty PRICE RECEIVED WITH COPC PREMIUM NA

RELATIONSHIP TO JUNIORS

This is a Limited Run coffee, which means we have not been in talks with the producer, exporter, or importer about working on a Cost of Production Covered (CoPC) Project. We purchased this coffee through some trusted (and transparency oriented) friends at Mercon Specialty, and couldn't believe the cup quality. It was like doing a double take at the cupping table. Limited Run coffees are typically purchased in smaller quantities, and sometimes serve as the initial trust-building purchase from an importer that we intend to work with on future transparency projects.

HOW WE BREW THIS COFFEE

There are countless influential variables and industry professionals that influence the quality of coffee before it reaches the coffee cup, and the last step to reap the benefits of this tremendous work takes place when it’s brewed.

Before talking about how this coffee brews best, let’s review some brewing basics:

  1. Dose is the amount of coffee we use (measured in grams). If you don’t have access to a digital scale, know that 1 tablespoon is equivalent to 6-8 grams of wholebean coffee.

  2. Water Input is the weight of the water we use (measured in grams) to brew with.

    * We suggest a coffee to brew water ratio of 1:16 to 1:17 for filter coffee. For example, if you’re using 15g of coffee and 250g water, your brew ratio is 1:16.67. 

  3. Burr grinders will give you a more consistent Grind Size, and you’ll be able to repeat the same grind size twice. It’s best to grind your coffee right before brewing, because grinding your coffee too far in advance accelerates the aging process of your roasted coffee. Remember that the finer you grind, the more you extract.

  4. Brew Time is the amount of time the water and coffee interact together. The longer you brew something for, the more you extract.

  5. We recommend Brew Water Temperature between 200°F and 205°F. If you are using a kettle on the stove, bring the water to a boil and wait 30-45 seconds off boil before using the water to brew. The hotter your brewing water is, the faster you can extract coffee.

Brew Ratio: We recommend a 1:16.3 brew ratio for this coffee.

Grind: We grind this coffee on a "5" to "6" (on a scale of 1-9, 9 being the most coarse) for flat bottom filter. For home coffee brewers we recommend a "5", and for commercial brewers we recommend a grind size of "6".

Total Brew Time: We brew this coffee for 4:30 to 5:30 minutes for flat bottom filter.

Tips: This coffee requires a finer grind to extract well. For home coffee brewing, grinding on a "6" will produce lighter and more delicate flavors. Grinding this coffee on "5" will give the impression of more body and more pronounced flavors.