Inacio Soares Caturra 144 (Filter)
mata de minas
10 day anaerobic
€13.50 – €50.00
Farm Fazenda Jairo Soares
Producer Inacio Soares
Micro Region Mata de Minas
Variety Caturra 144
Processing 10 day anaerobic pulp natural
We are so proud to release this Brazilian coffee this year! Inacio is one of our first direct trade partners and he’s doing some amazing work in Sao Sebastio do Anta within Mata de Minas. São Sebastião do Anta the region Inacio’s farm resides is not that well known for coffee growing, in fact Inacio’s father primarily traded in conventional coffee’s during his 43 years farming coffee. This was indoctrinated by green traders, who told Jairo he would never be able to produce specialty grade coffee on his farm period. Even Inacio himself was not intending on taking over the farm from his father, but when Jairo came down with a serious illness Inacio returned to the fazenda and his passion to continue his fathers legacy blossomed.
On his father passing, Inacio made it his mission to improve the farm from the ground up. He’s a young ambitious farmer that is open to new ideas from soil management ,processing to drying and the results in the cup really speak for themselves. The farm is small enough that no mechanical picking machines are used, which is generally uncommon in Brazil. The care and attention to detail on picking and processesing is paramount to Inacio, he believes that by investing in the farm he can lift the entire community up. Even on his second harvest the community was benefiting immediately as the prices he had achieved had greatly increased from when the farm was focussed on high yield conventional production.
This particular lot of Inacio’s coffee was one of the most impressive Brazilian’s we had ever tasted at Manhattan coffee roasters. It is so far away from the profile of a typical Brazilian coffee that if you cupped it blind you might think it was an Indonesian or Ethiopian anaerobic. Inacio put the Caturra into anaerobic fermentation tanks for 10 days but noticed that other farmers were trying to slow down the fermentation by putting the tanks in the shade. His thought’s were that ‘we should put it in the sun and see how it performs, we have other coffee’s already in the shade’ and that was probably one of the best decisions he could have made for this lot. We placed it at a standards sca score of 90 and this coffee could easily be used for a coffee competition or satisfaction at home.
Expect green melon, red grape wine gums and a whole lot more. This coffee is a rollercoaster of flavour so strap in when brewing.