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Product Info
About the Roast
Roast will be sent out within a week of roasting. Next roast is the coming weekend (cut off on Friday 6pm) and will be sent out the following week's Monday. *Check our homepage for exact next roast date!
We're proud to present you a brazil this time. Not one, but 2. Both from the Ipanema Premier Cru. Try them both to savour the differences. Rare these days because of the increasing coffee prices, we were only willing to splurge on this premium tier brazil, which we hope you will enjoy. This coffee is from Glebe B23 (19.65 hectares), classified in the Black Edition in 2025. The special thing about this coffee is that it is dried on tree? Have you heard of such an interesting process? We were absolutely interested in the beans after tasting it and realising it has such a unique processing method. If we're not wrong, only 4 bags of 20kg greens is brought into Singapore and we managed to snag it!We found that for these beans, that it is best extracted on Espresso, but feel free to try it out on filter!
*Final product pictures not featured as this was specially released for SIGEP 2025.
Please note that the 500g / 1kg packaging comes in a white resealable valved bag.Body: Medium-High
Acidity: Low-Medium
Sweetness: Medium
Tasting notes: Milk Chocolate, Honey, Chrysanthemum floralsAbout the beans
Owner: Ipanema Agricola
Region: Serra da Mantiqueira, Brazil
Varietal: Yellow Bourbon
Process: Natural Dried on Tree
Altitude: 1,157-1,200 maslThe coffee was processed using the Natural Dried on Tree method. The cherries were dried on the tree before being picked and delivered to the mill. The dried cherries were then dispersed on patios to dry for 15 hours then finished drying in vertical dryers for an additional 27 hours. Once dried, the coffee is rested in bags before being hulled and prepared for export.
About the Premier Cru range
The 'Premier Cru' range is a selection of handcrafted small-batch lots from the highest altitudes of Rio Verde, Ipanema's oldest farm.
Between the years of 2014 to 2017, hundreds of tests were conducted to pinpoint the ideal methods to ensure only high quality coffee cherries were harvested and the methods in which they were processed for the plots (Glebe) they were grown at. Each coffee glebe, according to its location, altitude, sun face, rainfall regime and variety, presents an optimum maturation curve that guarantees high-quality scores. Drying methods were also tested to achieve the best, ensuring high quality scores.
Annually, a new collection is released under unique brand names, from the concept debut as "Grando Segreto (translated to Big Secret)" in 2018, to the most recent "Cuore de Minas" this year, meaning the heart of Minas, in honour of the love and dedication going into the coffee in the Mantiqueira region. Through a system similar to whisky, microlots fall into one of the four Edition grades, namely Black, Gold, Blue and Diamond, depending on the taste complexity and rarity.
Yellow BourbonThe name "Yellow Bourbon" comes from the yellow or orange color of its ripe coffee cherries, caused by a recessive gene called xanthocarpa. The coffee beans inside the cherries appear bluish-green. Yellow Bourbon plants are tall, mature early, and have low vigor. They are highly susceptible to rust and nematodes. Yellow Bourbon has a lower yield than other Bourbon varieties, averaging 25 bags per hectare. The beans are smaller, with an average screen size of 16. This coffee is primarily grown at altitudes of 1,000 meters or more. The flavor profile depends on where the beans are grown. Brazilian Yellow Bourbon coffee has a honey-sweet, fruity, and balanced flavor.