Brazil Alto Caparao
Brazil Alto Caparaó is a spectacular coffee grown in the state of Minas Gerais, one of the most renowned regions for high-quality coffee production. Situated at an altitude of over 1,200 meters, the unique terroir of Alto Caparaó offers ideal conditions for coffee cultivation, with a favorable climate and nutrient-rich soil.
This coffee is the result of a combination of two premium varieties, Red Bourbon and Red Catuaí. Red Bourbon is known for its sweetness and aromatic complexity, while Red Catuaí contributes with its excellent yield and disease resistance. The coffee cherries are handpicked at the peak of ripeness, ensuring the highest quality of the fruit.
The processing of the cherries is carried out through innovative and still rare techniques, promoted by the Coopinhal Cooperative. This cooperative is committed not only to maintaining high-quality standards but also to supporting local growers through sustainable agricultural practices and community development programs.
Brazil Alto Caparaó offers a unique sensory profile, with notes of dark chocolate, dried fruit, and balanced acidity, which combine to create a rich and enveloping tasting experience. Perfect for coffee lovers who seek a product of excellence with a positive impact on the community and the environment.
New Arrival • Specialty
Cupping
Cupping score certified by Q-Graders and obtained through the SCA protocol.
Cupper's notes
A coffee with an almost perfect balance, featuring a velvety and creamy body. The sweetness harmoniously combines with a pleasant medium-low acidity. The fruity and dried fruit aroma blends with delicate notes of chocolate and caramel, culminating in a delightful finish of cane sugar.
Green Coffee Analysis
Grain analysis
Screen:
17/18
Humidity:
11,0 %
Density:
725 g/L
Storage environment analysis
Humidity:
55 %
Temperature:
24° C
More Info
Alto Caparaó is an exceptional coffee processed using the "Peeled Cherry" method (also known as "Pulped Natural"), which involves removing the cherry skin before drying while retaining the mucilage.
Essentially, this process is a middle ground between natural and washed processing methods. This method can only be carried out in certain countries where the ambient humidity is low, allowing the coffee, still covered with mucilage, to dry quickly and avoid unwanted fermentation. This practice significantly enhances the quality in the cup and reduces the likelihood of defects. However, compared to natural or washed processing, it is more expensive and requires specialized machinery.
The choice of the two botanical varieties, Red Bourbon and Red Catuaí, and the processing method was made to achieve a cup with excellent balance, a velvety body, and sweet notes. The result will surprise even the most discerning palates.
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