1st place: Project AAA - Natural Acaiá - Manual picking
- Origin: Brazil
- Variety: Acaiá
- Process type: Natural/Sun Dried
- Grower's cupping score (SCA): 89.5 points
The coffee story
The competition jury in Brazil: Jack (right), William (centre) and Francisco (left)
*This coffee was scrutinized by 4 certified Q-Graders in 2 countries for the competition process with rigorous sensorial and physical analysis. Differences in cupping scores and notes are due to the use of different roast machines and lab setups. As the selection of the lots and the rankings happened in Brazil, the jury's score was kept as the main quality evaluation on the lot information page. Read the information below for more detail.
Q-Grader: Veronika Kečkéšová
Location: Zurich, Switzerland
Total roasting time: 6'50" to 7'
First crack: Around 5¨45", 194 to 196 degrees Celsius
DTR: 65" to 70"
Quality comments: Score: 87. Primary notes: Floral, Strawberry, Tropical fruits. Secondary notes: Citrus fruit. Lingering and sweet finish with citric acidity and a round, smooth body.
"Powerful in flavours, but still elegant and down to earth. Sweet, with lingering aftertaste, supportive malic acidity and round body." - Veronika
Q-Grader: Jack Robson, Francisco Lentini Neto and William Batista Mariano
Location: Varginha, Minas Gerais, Brazil
Roaster: Speciatto, Carmomaq
Total roasting time: 8-9 minutes
Drying phase: 4-5 minutes
Maillard phase: 3 minutes
DTR: 50 to 70 seconds
Other comments: Agtron 63-65
Screen size: 16/18 (3.6% below)
The post-harvest started with the fermentation of the cherries for 1 week inside a breathable bag. We call the process "cold fermentation" because we don't let the cherries' temperature go up. This way the process is slower and easier to keep under control. The cherries are then washed in clean water and taken to a polytunnel to dry for 25 days. We dry the coffee on patios and raised beds spread in layers thicker than usual. We move them twice a day in the beginning and, as the days pass, we start moving the coffee more often until it has reached the optimum humidity.
August, 2020 - August, 2020
Coffee Quality Evaluation
Jack Robson (Grower)
Cupped: September, 2020
Jack Robson (Grower)89.5
|Key flavor notes||
Jack Robson (Grower)Floral, Mango, Pineapple, Spice, Honey, Citric, Creamy, High body, High sweetness, Stewed fruit
Jack Robson (Grower)-
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Upon arrival of the coffee at the warehouse, you can choose between 2 delivery modes:
- Doorstep delivery: We will take care of transport to your roastery. We will provide your coffee fully insured until it is ready for unloading from the truck at your roastery.
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