BR-327-202007 8th place: GR1044/9 Yellow Icatu São Silvestre Farm Anaerobic Fermentation 80h
- Origin: Brazil
- Variety: Yellow Icatu
- Process type: Anaerobic fermentation
- Algrano's cupping score (SCA): 88.25 points
last updated on 2021-02-24
The coffee story
Ismael was one of the member founders of the Brazilian Specialty Coffee Association (BSCA). He was always a big defender of the natural processing method. People didn't use to think naturals were specialty and Ismael disregarded that as nonsense. He was right. The BSCA has been exporting to the world the value of the Brazilian specialty movement since 1991.
São Silvestre, where this lot comes from, was bought later on, in the 2000s. The farms are only 50 km away from each other but the terroirs are quite different. São Silvestre is higher, with an average altitude of 1200m, 2 degrees Celsius cooler and a later harvest. The volcanic soils are perfect for growing Yellow Icatu, Yellow Catuaí and Red Catuai varietals, which thrive here and account for the majority of the farm’s yield. Mr Dito has been the farm's manager since day one. He is 60 years old today, but remains a very open-minded man and does a great job with quality control on the post-harvest level.
We are really excited to see how the quality of Brazilian coffees has been rising recently. A lot of roasters, when they visit us and we cup together, say our coffees taste like the African ones. The acidity is always upfront and shiny due to the fermentation protocols we developed. We are also seeing a lot of new developments on the ground that make us believe that there is a new wave coming and people have no idea.
Today, a lot of great micro-lots are still a matter of luck. A producer is lucky one year and the coffee is great. Next year, not so much. And he/she can't understand why. This is changing. At São Silvestre, we don't believe in luck. We believe in science. we follow scientific protocols for our post-harvest not only because we want to be precise but also because we need to repeat the processes successfully year after year. We are getting there. Today, we can say that the sky is the limit.
*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: 88.25. Primary notes of Tropical fruit, Rummy, Red ripe fruit. Secondary notes of Blueberry, Strawberry, Cherry, Toffee. Phosphoric, sparkling and juicy acidity with a velvety body.
"Excellent balance- fruity, with a velvety body, neverending aftertaste and sparkling acidity." - 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)
This is a natural processed coffee with controlled anaerobic fermentation. Cherries were harvested mechanically and then the ripe cherries were selected by an electronic sorter without the use of water. This ensures that we don't wash away the external microbiota of the coffee and we don't waste any of the mucilage. We are currently studying the effects of the external microbiota of the coffee on cup quality but it is our understanding that not washing the coffee before drying is best. After sorting, the cherries are taken to a controlled environment where the anaerobic fermentation occurs. For this lot, fermentation lasted 80 hours. We carefully monitor pH and temperature during the process. After the fermentation, we took the cherries to dry on African beds for 21 days at an average temperature of 25C. We spread the coffee in thin layers at first and as the days pass we make them a bit thicker. The coffee is then stored "em coco" (inside the skin) to rest before hulling.
July, 2020 - July, 2020
Coffee Quality Evaluation
Cupped: October, 2020
Jack Robson (Grower)
Cupped: September, 2020
Jack Robson (Grower)87.5
|Key flavor notes||
AlgranoTropical fruit, Rummy, Red ripe fruit, Blueberry, Strawberry, Cherry, Toffee
Jack Robson (Grower)Lemon, Caramel, Creamy, Bright acidity, Citric, High sweetness
AlgranoExcellent balance- fruity, with velvety body, neverending aftertaste and sparkling acidity.
Jack Robson (Grower)We fermented this coffee to bring the acidity forward and to enhance the body. Overall, this process results in a sweeter, richer, more citric cup. On our first cupping session at the farm, we gave this coffee 89 points! It tasted of yellow fruits and orange with a phosphoric acidity.
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