Give&Take #9 - Brazil

COCOA NIBS, TREACLE TART
 

WHERE AND WHO

Eduardo and Robson, Vilela’s brothers, started their journey in coffee in 2001. Since first harvesting the farm production has been at the edge of quality in Brasil and allows the owners to invest in innovation and learning about new techniques and varieties. They also decided to over pay their partners to build a solid and durable team through the years. Southern Minas Gerais is one of Brazil’s most productive coffee producing areas. This region has grown Arabica coffee since the 1850s and is characterized by rolling hills, a mild climate averaging 23°C, and high elevations.Most of the coffee produced is processed as Natural and the final cup profiles are full bodied, with low acidity and fruity aromas.

FROM THE CHERRY TO THE BEAN

This coffee follows a classic natural process. After the harvesting all the cherries are sorted based on ripeness and only the best cherries are selected. After selection the cherries are placed in the drying yard for at least 15 days. After this first drying step all the cherries are moved to a rotary dryer (28°C for 24h) to complete the drying process in the most uniform way. Before being packed, the beans rest for 5 days in open air.

ABOUT THE VARIETY

ARARA

Arara is a newer variety from Brazil, discovered in 2012, that’s prized for its high scoring cup combined with resilience and productivity. This variety is a cross between Yellow Catuai and Obatã, itself a Timor hybrid. Arara is becoming popular thanks to his quality potential united to the smaller size and the resilience to common coffee diseases and leaf rust. It is also a good choice for those concerned about climate instability. It is tolerant of water deficiency and droughts, yet also handles harvest rains relatively well because the fruits are more firmly attached to the branches.