Manga Larga

Description

ORIGIN

Coffee production in Brazil is responsible for more than one third of all coffee cultivated worldwide.The environment and climate provide in the southeast of the country benefits from ideal growing conditions for a number of coffee varieties. The country produces a staggering amount – approximately 50-60 million bags annually – and more than five million people are directly employed in the cultivation, harvesting or processing of coffee.

PRODUCER

Coffee cultivation began on the Rancho Grande Farm in 1933 when Mr. Aneite Reis inherited five hectares of productive land. Today, the farm is run by his son José Carlos Reis and grandson Flávio (Fafa) Reis, including their dedicated team who live on the farm all year-round. Their mission is to responsibly produce coffee of the highest possible quality without neglecting the importance of protecting the surrounding environment.

This Topazio Lot was mechanically picked and the the Boia (slightly overipe) cherries were separated by mechanical sorters that separate the quality and density of the coffee. After the cherries are sealed in bags for 48 hours, the coffee is then placed in static drying boxes. The boxes have a vented grill at the bottom to allow for air to be circulated from below to help slow the fermentation process and then gradually the air temperature is increased to allow for the cherries to dry which takes approximate1y 12 days. After it is dried, the coffee is then left to rest for approximately 1 – 2 weeks before being milled. This method has allowed for the production of more fruity and complex flavour profiles that we would normally associate with Brazilian coffee.

ROAST

Sourced through our friends at Falcon Specialty, we are delighted to roast this Topazio variety that has undergone a pre-anaerobic fermentation process. We have developed a gentle profile to help develop the rich, chocolatey body that provides the canvas for fruity notes of papaya supported by a lactic, creamy mouthfeel. This coffee is super versatile across a range of brew methods and also pairs perfect with milk!

Producer: Flávio Reis

Cultivar: Topázio

Process: Anaerobic Natural

Altitude: 1100m

Harvest: Nov. – Dec.

Notes: Chocolate mousse, papaya, cream

Roast: Espresso

Text from Olisipo Coffee Roasters' listing.