🍫 Like a Pain au Chocolat
If you were lucky enough to scoop up a bag or two when we featured this coffee last year, you'll know firsthand how fantastic this stuff is. We're happy to report that this crop is a large step forward in terms of clarity and overall sweetness - plus being one of our most direct relationships to date adds the proverbial cherry on top of this wonderful coffee.
Specifically, hearing stories from Priscila at Mountain Coffee about how her family farm has been seeing increased diversity in wildlife due to switching to organic practices and implementing regenerative agriculture techniques fills our hearts with butterflies. Especially following the devastating frost Brazil endured in 2021, it's truly inspiring to learn of the resiliency producers at origin are operating with.
We get major Chocolate Croissant vibes with this one, balanced by a deep Brown Sugar sweetness. There's also an ever so slight bit of peanut butter in there somewhere - it's super, super rad guys.
Be sure to scroll alllll the way down to see more about the story of this coffee from Priscila!
Tastes: Chocolate Croissant, Brown Sugar, Pastry
Feels: Correctly saying 'Baked in a Buttery Flaky Crust' on the first go
Side: Bright Side
Farm: Fazenda Serra dos Alpes; Fazenda Coqueiros ; Fazenda de Serra
Producers: Raquel Joane Rodrigues, Aline Codo, Danielle Fonseca
Region: Sul de Minas
Altitude: 900 - 940 masl
Varietals: Yellow Icatu, Red Catuai, Mundo Novo
From Priscila Fonseca of Mountain Coffee:
"All three farms (Dani, Aline and Raquel) are in south of Minas Gerais.
At my family’s farm we’ve started 2 years ago to transition all our fields to organic and we are implementing regenerative agriculture techniques.
As a result, we are already seeing more diversity of animals at our farm, especially birds, a great amount of different species have been constantly appearing on our fields, my favourite ones are “Tucanos”” (don’t know how to translate them to English, LOL).
We have 15 hec of preserved Atlantic forest and since my grandfather bought the farm in 1963 his made one of his missions to not let anyone touch the forest and it remains untouched, You can see some great pics here: https://www.cafetribeca.com.br/
After the frost we had a full field damaged and we decided to replant it in a different way, my sister who is also an environmental engineer submitted our first project for an agroforest, so we can replant in a more sustainable way.
Aline also treats her coffees with only organic fertilizers and has a great compost system at her farm.
Raquel does all the picking at her farm by hand, she has a small piece of land and all the work there is done almost in an artisanal way (no machines involved )."
Label image by Jaanus Jagomagi