BRAZIL Ipanema Rio Verde
Yellow Bourbon / Fruity cup profile

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Description

 

Brazil Ipanema Rio Verde NAURAL process/ Yellow Bourbon

 

Beginning in 2018, Ipanema began their ‘Premier Cru’ range: a selection of very small-batch, handcrafted lots from
the highest altitudes of the Estate’s oldest farm, Rio Verde.

Rio Verde is a large farm. Much of the farm lies between 700 and 1,000 metres above sea level.
However, smaller part of the farm rise above 1,000 metres. This part of the farm, which rides several peaks,
is separated into 32 ‘glebes’ (plots), all of which have different altitudes and sun faces, soil composition and a single
varietal.

The project began development in 2014, with 2018 marking the first harvest marketed under the Premier Cru name.
Every year a new collection will be released with a unique ‘brand’ name. 2019 brought the Aura Matina (Morning
Aura) collection, with this year’s collection (2020) named Anima Verde.
Every micro lot is categorised into one of the three edition groups, revealing the complexity of the taste and its rarity.
Ipanema’s coffee specialist team scores the lots into Black, Gold and Blue Edition grades (similar to whiskey). The
coffee’s final name reflects the year’s ‘brand’, the ‘glebe’ from which it was harvested, and the dominant cupping note
identified by the quality control team. 

Development of Premier Cru:
2014: HARVEST
Ipanema began testing several different harvest methods, such as mechanical, manual and selective hand picking.
Each was tested to evaluate the impact on the cup quality. Selective hand picking yielded the best results across the
board.
2015: VARIETIES AND MATURATION CURVE
Ipanema harvested all glebes of the farm, every single week, picking only the ripest cherry beans and tasting them to
identify what would be the best harvest moment for each location.
Each coffee glebe, according to its location, altitude, sun face, rainfall regime and variety, presents an optimum
maturation curve that guarantees high-quality scores.
Findings were that coffee trees above 1,000 meters of altitude consistently presented the best quality scores and that
the optimal harvest period lasts for approximately 20 days.
2016: DRYING METHODS
Throughout 2016 crop, Ipanema developed hundreds of tests over months to evaluate the best drying methods to
ensure higher quality scores.
Several techniques and methods of natural sun drying were tested. To do so, 2,000 square meters of suspended
terraces (known as raised beds) were built as well as a covered patio of 800 square meters. The test also used a
3,000 square meters patio made of concrete.
Two new models of mechanical dryers were tested: a horizontal dryer with a capacity of 7,000 litres and a vertical
dryer with three layers, each one with the capacity of 5,000 litres.
2017: REFINEMENT
During the 2017 crop, Ipanema dedicated its efforts to refining and validating the methodology of harvest and
processing to be implemented from 2018 onwards.
The cupping results of more than 180 different micro-lot samples were analysed by the Estate’s team of Q-Graders and a group of coffee specialists.
2018: FIRST HARVEST – won Cup of Excellence 

 

Origin:Brazil

Region/area: Sul de Minas, Minas Gerais

Varieties: Yellow Bourbon

Process: Natural

Drying method:  tree  /patios/ mechanical

Altitude: 1200-1300

Growing area: Highland 

In the Cup: Dense Body, Fruity Acidity and prolonged aftertaste with Fruity notes.

Additional information

Weight N/A
Bag size

250 g, 500 g, 1 kg

Grind

Cafetiere, Espresso, Filter, Whole beans

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Yellow Bourbon / Fruity cup profile”

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