9th place: Yellow Catucaí Natural Sítio Bela Vista
- Origin: Brazil
- Variety: Yellow Catucaí
- Process type: Natural/Sun Dried
- Algrano's cupping score (SCA): 86.5 points
The coffee story
This year’s harvest was a blast. Maturation was good and so homogenous that the pickers who work with me had a laugh. My farm is too steep for mechanical harvesters, so I always bring folks from the North of Minas Gerais to pick coffee and host them for 3 months. This year, with COVID, they all had to self-isolate when they came, but the weather was a blessing. The rain patterns were perfect, with just a little bit of rain at the end of the drying season.
When we acquired Bela Vista, we had already heard that higher altitudes were better for the quality of the coffee. They are also harder to manage because of the plot inclination and they tend to produce less. That actually made them cheaper at the time. When we bought Belva Vista it was cheaper than the lower altitude plots and it was all we could afford. The irony!
Slow, steady, together
Since then we sold coffees to other countries and began seeing clients ask for bigger quantities. We also have qualified to some local competitions and got really good prices for our coffees. “Slow and steady will get you to where you want to go.” That is the saying. This is how it’s been for us. Coffee is a long term investment. I see people jumping on coffee because they saw some farmers making some money but they don’t last. They don't think about all we did back then, in the early days.
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"
Score: 86.5. Primary notes of Milk chocolate, Red berries, Toffee. Secondary notes: Citrus fruit, Herbal, Black currant. Lingering, juicy and sweet finish and round smooth body.
"Very well balanced with mild citric acidity and smooth body, the aftertaste is however what makes it stand out- sweet, lingering and juicy." - Veronika
Q-Grader: Jack Robson, Francisco Lentini Neto and William Batista Mariano
Location: Varginha, Minas Gerais, Brazil
Roaster: Speciatto, Carmomaq
Total roasting time: 8' to 9'
Drying phase: 4' to 5'
Maillard phase: 3'
DTR: 50" to 70"
Other comments: Agtron 63-65
Screen size: 16/18 (1% below)
Manual picking using the “derriça” or stripping method. This coffee was so ripe and maturation so even we didn’t have to wash it for sorting. We took it to the patio to dry straight away. The process took 12 days. I started spreading the cherries in thin layers and then made them ticker after a few days, always moving the coffees every 40 minutes.
July, 2020 - July, 2020
Coffee Quality Evaluation
Cupped: October, 2020
Jack Robson (Grower)
Cupped: September, 2020
Jack Robson (Grower)87.5
|Key flavor notes||
AlgranoMilk chocolate, Red berries, Toffee, Citrus fruit, Herbal, Black currant
Jack Robson (Grower)Almond, Citric, Toffee, Caramel, Bright acidity, Creamy, High sweetness
AlgranoVery well balanced with mild citric acidity and smooth body, the aftertaste is however what makes it stand out- sweet, lingering and juicy.
Jack Robson (Grower)-
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