Brazil Morada da Prata .
Brazil Morada da Prata One Roast.
Remembering the last quarter of last year is about as much fun as historically looking back on the pandemic. I apologise if this is bad taste for some. A combination of no coffee and political instability meant that coffee became more expensive than normal and this lot was/ is one of our favourite new coffees from that shipment. Ouch.
This lot has quietly been waiting to be unleashed. I feel a weight of ambiguity, as I write anything about roasting with this coffee. We started profiling the coffee with espresso in mind and I was surprised by how sweet the acidity is, so put it in a cupping bowl. The results were so good, I took it home to brew on a standard Sage Precision brewer. The water is very hard there and far from the luxuries of the roastery. Once again, this developed roast worked.
Farm owner: Maria Helena Dumont Adams & Arnaldo Ribeiro.
Farm Established: 1879; Fifth-generation farm.
Location: Alta Mogiana, Sul de Minas, Brazil
Total Farm Size: 456 Hectares
Roast level. Rich Filter
Aromatics:Fresh and chocolatey | Body: Medium | Acidity: Lime |
Woah! Upfront sweet lime and cocoa just sit there. On cooling a touch dry (akin to rye whiskey) some white fruit sugars and long dry citrus. In the next phase, there is just long dark chocolate.
Because this is unusual, I am going to work backward.
Coffee recipe for milk-based: 17g coffee: 34g espresso: 30 seconds ish
9oz milk-based drinks: Caramel and dark chocolate. 6oz Flat white: Cocoa and dark chocolate.
Espresso recipe:17g-45g in 26-30 seconds 93-95C
Sweet apple and lime (very un Brazil!) followed by a chopping and changing of dark chocolate and citrus. Coats the tongue and lasts and lasts. If you didn’t know, this could be a Guatemalan Antigua. We found that more coffee made the brew dryer.
Morada da Prata is a 5th generation coffee farm. In the 1800’s Henry Dumont (The founder) became known as The King of Coffee, with 5 Million coffee plants, outside of Ribeirão Preto. The first of this scale and the most innovative of its kind in South America.
Today about 1/3 of the farm has been set aside to preserve native forest and also the wildlife that roams it. Five generations later; Arnaldo Ribeiro, is innovating and developing specialty coffees at the farm. Keeping up with modern processing and varietals is vital to the success and future of the farm. They have big plans for the future.
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