About this Coffee
SGD 19
A50 Winey Black (Alma di Monti collection) is part of the Ipanema Gourmet coffee series that we are launching in 2023.
Ipanema Gourmet has been producing coffee since the 1870s, using their innovative and creative approaches to coffee, resulting in various exciting coffee profiles.
Beginning in 2018, Ipanema began their ‘Premier Cru’ range: a selection of very small batch, handcrafted lots from the highest altitudes of the Estate’s oldest farm, Rio Verde. This range of Premier Cru coffees is packed in cutting edge nitrogen-flushed vacuum-packed 20kg cartons. The method of nitrogen flushing, common with roasted coffee, stabilises the product by removing all traces of oxygen. Taking such care with green coffee is practically unheard of, even in specialty. The method speaks to the exceptional quality of these lots, which pushes the boundaries of what specialty coffee in Brazil can offer.
Rio Verde takes up 1,566 hectares of land and lies between 700 and 1,000 metres above sea level, separated into glebes (plots), all of which have varying altitudes, sun faces, soil composition and varietals.
This 100% Red Acaia lot was harvested on June 9th, 2022, from Glebe A50 (1,000 to 1,024 masl). The coffee was selectively hand-harvested and then processed using the traditional Natural method with wild fermentation for 48 hours. This process begins with 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 conventional patios for 92 hours and in vertical dryers for an additional 119 hours.
This coffee presents the sweetness and acidity of dark cherry associated with an intense body. It also brings forth a winey taste profile with a long aftertaste.
Process: Natural Wild Fermentation
Varietal: Red Acaia
Origin: Sul de Minas, Brazil
Tasting Notes: Raisin Chocolate, Dark Cherry, Merlot
Suitable for espresso
Available only in 200 grams
Recommended to rest beans for 7-10 days from roast date before consuming