4th place: Lot 02 Project AAA Fermented Natural Acaiá
- Origin: Brazil
- Variety: Acaiá
- Process type: Anaerobic fermentation
- Algrano's cupping score (SCA): 88.5 points
The coffee story
This lot comes from Project AAA, which stands for Augusto, Ademilson and Alessandro. We are three coffee mates that decided to rent a property, Sítio Quilombo in the town of Campanha, together at high altitude so we could best produce specialty grades. Alessandro and Ademilson are great friends and as enthusiastic about coffee as I am. We think about competitions all year long!
Quality is not the only reason why this coffee is special. The people I work with at the farm are also really important for the entire process. We pay our collaborators well so that they want to get better at what they do. Take Gustavo, for example. He started moving coffee on the patio 2 years ago and I pushed him to learn more. Today he knows how to roast in the IKAWA, he can create blends and cup. Danilo “Costelinha” is another young lad that operates the mechanical harvester. He earns 3 times more than the local average for the same job and is a top-notch worker!
*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: 88.5. Primary notes: Floral, Rummy, Red ripe fruit. Secondary notes of Lemon and Apple. Lingering, sweet and juicy finish with a sparkling, citric, medium-highy acidity.
"Interesting combination of flavours including cooked apple, sparkling medium-high citric acidity and coating body, sweet and lingering aftertaste." - 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)
Picking was manual and selective for this coffee. After picking, we put the cherries inside a GrainPro bag for 2 days. The bag was under the shade during the day to help us control the temperature (normally under 20C in these conditions). We kept monitoring it until the seed became a light shade of pink. That is when I knew it was good to start drying. The lot was spread thinly to dry on the patio inside a polytunnel. The drying process took 25 days.
July, 2020 - July, 2020
Coffee Quality Evaluation
Cupped: October, 2020
Jack Robson (Grower)
Cupped: September, 2020
Jack Robson (Grower)88.5
|Key flavor notes||
AlgranoFloral, Rummy, Red ripe fruit, Lemon, Apple
Jack Robson (Grower)Floral, Honey, Red berries, Red apple, Almond, Citric, Juicy
AlgranoInteresting combination of flavours including cooked apple, sparkling medium-high citric acidity and coating body, sweet and lingering aftertaste.
Jack Robson (Grower)-
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