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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!
This coffee was purchased and roasted for our entry at Mercanta's 1st Roasting Competition (Asia Edition). We didn't clinch the top three places but we had a blast tasting and voting for them. It was an industry event where the top of 3 tables becomes the top three coffees and then the three coffees are ranked against each other.
We found that for these beans, that it is best extracted on Espresso, filter is good too if you like a slightly heavier body.
*Final product pictures not featured as this was specially released post competition
Please note that the 500g / 1kg packaging comes in a light blue resealable valved bag.Body: Medium-High
Acidity: Low-Medium
Sweetness: Medium
Tasting notes: Black plum, Red fruits, Dark ChocolateAbout the beans
Owner: Ipanema Agricola
Region: Serra da Mantiqueira, Brazil
Varietal: Red Acaia
Process: Natural Cherry Wild Fermentation
Altitude: 1,109 - 1,136 maslThis 100% Red Acaia lot was harvested from Glebe A50. The coffee was selectively hand- harvested and then processed using the traditional Natural method with a wild fermentation for 72 hours. This process begins with a measuring of the coffee’s Brix, or sugar content. The cherries are sorted and placed in the aerobic (oxygen present) environment to initiate fermentation, allowing for the coffee’s microorganism development. Once the coffee’s temperature stabilizes, the fermentation is complete. During this process, the temperature rises and the Brix content drops. After processing, the cherries were dried on a conventional patio for 30 hours and in a vertical dryer for an additional 95 hours. Once dried, the cherries are bagged, rested, and then hulled to be 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.
Red Acaia
A natural mutation of Mundo Novo, itself a hybrid of Typica and Bourbon. Often giving notes of chocolate, caramel, and nuts. As it cools, bright citrus and tea-rose characteristics may emerge. The brewed flavor is often described as having milk chocolate, mocha, and caramel notes with a sweet finish.