With notes of milk chocolate, vanilla, orange zest, and blueberry, this naturally processed Yellow Bourbon offers an intense and delicious cup, typical of the best Brazilian coffees only.
The Mantiqueira de Minas region is located in the state of Minas Gerais, on the side of the Serra da Mantiqueira mountain range. For almost a century, the Mantiqueira de Minas has been one of the most awarded coffee regions in Brazil: many of the Cup of Excellence winning coffees in recent years come from this region. In 2011, Mantiqueira de Minas received the Protected Geographical Indication (PGI), thanks to its tradition and its worldwide reputation for the production of high-quality coffee.
For over 60 years and four generations, the Dias Villela family has been managing the Fazenda Nossa Senhora Aparecida, which in 2013 produced a natural coffee that won the Brazilian Cup of Excellence with over 92 points, as well as, several finalist coffees in important national competitions over the recent years. The Fazenda enjoys an excellent microclimate, ideal temperature conditions, and adopts production and post-harvest practices that lead to the results it continually obtains for its coffees. This microlot is composed of Yellow Bourbon varietal only.
The cherries have been processed according to a natural approach, which generally determines a more sweet and fruity profile thanks to the sugar migration from the pulp to the bean during the fermentation.
The natural process is simple. The cherries are hand-picked, to select only the ripe ones. They are then laid out and visually inspected to remove any over- or under-ripes, to avoid unwanted aromatic notes. The cherries are finally placed on a patio to dry them out and turned around regularly to prevent unwanted over-fermentation.
In 10/15 days a residual humidity of 10-12% is reached. At that point, dried skin, pulp, and parchment are removed mechanically. The beans are packaged in GrainPro bags to protect them from moisture and contaminants. GrainPro bags are finally inserted into traditional jute bags.
In the Cup
Extract in espresso (starting recipe: 18 grams of powder to get 30-33g of coffee in the cup with an extraction time of about 30 seconds) is well balanced, sweet, with a slight acidity in the finish. The notes are delightful, milk chocolate, vanilla, orange peel and blueberry.
Carmo de Minas
Fazenda Nossa Senhora Aparecida - Roney Dias Villela
Medium, crafted for espresso and moka pot
Milk chocolate, vanilla, orange zest, and blueberry