Brazil

Esmeril

Deep dark chocolate and sweet cherry

The natural process allows a typically sweet and heavy profile to unfold, with notes of dark chocolate and hazelnut joined by sweet cherry in the cup.

Esmeril is grown on the slopes of a dormant volcano in the Cerrado Mineiro region, allowing for excellent quality coffee.

Producer
Maria Oliveira
Coffee expression
A sweet & balanced coffee

Regular price: $18.00
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Sale price: $18.00
incl. vat/tax
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Producer

Maria Bernardete Jordan Oliveira

Maria Bernardete Jordan Oliveira has always been involved with coffee. She grew up in a family of coffee producers, and received her own plot as an inheritance in 1996, the 15 hectares that would become Fazenda Esmeril. This is a rather small farm in the modern Brazilian landscape, so Maria and her husband initially struggled with a lack of capital to buy machinery, and hire workers. It was here that they found their focus on quality, aiming to increase their income without expanding aggressively, or succumbing to excessive cost cutting and automisation.

Maria’s farm is located in the Chapadão de Ferro micro-region, on the slopes of a dormant volcano in the Cerrado Mineiro region. The higher altitude and fertile soils here mean that coffee is of excellent quality, ands often harvested one or two months later than the wider Cerrado region.

Mundo Novo varietal

This lot is of the Mundo Novo varietal, a natural cross between Bourbon and Typica, discovered in 1943 near São Paulo. It was initially planted near the town of Mundo Novo, now known as Urupês. From here, generations of the plant were selected further and further, leading to the modern varietal being released in 1952. Mundo Novo is known for its high production potential and tall stature, perfect for Brazilian agricultural methods, while maintaining much of the quality potential of its parent varietals.

The natural process was used here, allowing a typically sweet and heavy profile to unfold, with notes of dark chocolate and hazelnut joined by sweet cherry in the cup.

Technical Data

Producer
Maria Oliveira
Region
Cerrado Mineiro
Altitude
1200 masl
Varietal
Mundo Novo
Process
Natural
Harvest
September 2022

Natural Process

The natural, or dry process, is the traditional process, going back generations. When accomplished in a controlled and careful manner, dry processed coffees can produce flavour experiences not found in wet processed coffees, deep fruits and florals, normally with heavier mouthfeel and lower acidity. The cherries are first sorted, and then laid out on in thin layers (2-6 cm) on raised drying beds. These are almost always used for high quality naturals, as they aid airflow around the coffee as it dries, enabling more even drying.

It is very important that coffees are sorted very carefully early on in the drying process, as all of the cherries quickly turn dark brown, making it impossible to separate under and overripe cherries. The cherries are turned frequently to avoid mold formation or over-fermentation, until they reach a moisture content of below 20%, and the outer cherry layer shrinks and blackens. This process takes between 2 and 4 weeks, depending on weather conditions.