About this Coffee
Imbued with macadamia and pomegranate notes, this spectacular coffee is our second single origin selection this season from from the COCARIVE co-op, produced by Francisco Isidro Dias Pereira on his 35 hectare farm in Minas Gerais, Brazil.
This lot was processed using the natural method, imparting intensely sweet and fruit-forward flavors into the coffee, and scored third place in the COCARIVE internal quality competition and received an average score of over 91-points from the panel of judges.
FRANCISCO ISIDRO DIAS PEREIRA
This natural processed Yellow Bourbon variety coffee was produced by Francisco Isidro Dias Pereira on Fazenda Nossa Senhora do Carmo, a 135-hectare farm located in the county of Carmo de Minas, within Minas Gerais, Brazil’s largest and most productive coffee growing region. Francisco is a member of The Regional Cooperative of Coffee Growers of Vale do Rio Verde (COCARIVE), who hold their own quality competition each year that is open to all of the group’s 661 members to participate in. This coffee placed third in the most recent competition, and received an average score of over 91-points from the panel of judges
WHY WE LOVE THIS COFFEE
While the Bourbon variety is characterized by susceptibility to disease and pests and relatively low production, it also possesses excellent quality potential. French missionaries introduced the variety to Bourbon Island (now La Réunion)—giving it the name it has today—from Yemen in the early 1700s. The variety spread to new parts of the world beginning in the mid-1800s as the missionaries moved to establish footholds in Africa and the Americas. The Bourbon variety was introduced to Brazil around 1860, and from there rapidly spread north into other parts of South and Central America, where it is still widely cultivated today.
This lot was processed using the natural, or dry method, which requires only a fraction of the fresh water relative to the traditional washed method. After harvesting the coffee cherries are left to dry on the beans fully intact, imparting intensely sweet and fruit-forward flavors into the coffee.
GOOD COFFEE, BETTER PLANET
Coffee quality competitions help producers quantify the quality and value of their coffee. A panel of judges taste and score submissions and winning coffees are determined before being sold, usually in an auction format.
Traceability to the farm is always a requirement, ensuring that winning farmers directly receive the premiums that their coffees yield. Farmer identification is now standard in the specialty coffee industry, in part due to the quality competitions that are now held in many producing countries.