Brazil - João Batista Carbonic Maceration

Brazil - João Batista Carbonic Maceration

Varietal –  Catuaí vermelho IAC - 144
Preparation – Carbonic maceration natural
Location – Carmo do Paranaiba / Minas Gerais
Altitude – 1100 masl
Importer - Horsham Coffee Roaster

Brazil produces a range of fantastic coffees but is probably best known for coffees that showcase lower acidity, good body and chocolate/nutty notes. This coffee is really something quite different and demonstrates the incredible effect post harvest processing can have on the final product. This is definitely a coffee experience not to be missed!

Farm Overview:

Joao Batista owns a farm called Lagoa dos Estulanos located in the municipality Carmo do Paranaiba at an altitude of 1100masl. He focuses on producing a wide range of different coffees including some experimental process micro-lots. This particular region is known for producing fantastic coffees and benefits from well-defined seasons. You can see the location of the farm by clicking on the google maps link. 

Harvesting and Processing:

The coffee was harvested from red Catuai trees and carefully sorted before processing. The coffee was first washed and then fermented for 24 hours in sealed containers. After fermentation the coffee was dried on concrete patios as a natural.

Carbonic maceration containers

Tasting Notes: 

This is an example of a very different coffee from Brazil. The combination of fantastic soil, varietal and careful post harvest processing has created a rich, juicy, fruity coffee. Tasting notes include port wine, red grade and sweet brown sugar/caramel.

Brewing: