About the coffee
Unlike many farms in the region, picking is done almost exclusively manually, meaning no compromise with the ripeness of cherries taken to the fermentation tanks. This also means that the harvest at Juquinha finishes approximately a month later than many surrounding farms, allowing longer time for cherry to mature, building up sugar content and complexity of flavour. These cherries are carefully fermented in open tanks then dried on raised beds, allowing for one of the most unique Brazilian lots we have tasted recently. We find an impressive fresh fruit character that is often lacking in Brazilian coffee, with a juicy feel to the sweetness and acidity balance.
Orange, Pineapple and Raspberry.
This lot comes from only the third harvest by this family project, run by brother and sister Weder and Rosane Batista, and Roseane’s husband Ivan. The farm previously belonged to, and is named for, Roseane and Weder’s father Juquinha, and was used to grow soy and corn. When the siblings took over in 2015, they converted their fields to coffee, and were joined by Roseane’s husband, Ivan Prado de Melo. Ivan brings business know-how to join the Batista siblings’ agricultural experience, having previously worked in quality assurance for a German car manufacturer. Together they set about creating a sustainable business, and for them this meant aiming for high quality coffee - concentrating on soil health, educating themselves on fermentation and lot separation, and building African drying beds. The farm is now 10 ha, planted in 11 lots which are kept separate throughout processing. the farm is located just outside the town of Maria da Fé, in southern Minas Gerais.
|Producer||The Batista Family|
|Region||Sul de Minas|
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.
About La Cabra
A focus on raw material
If we don’t feel that a coffee suits our style or what we like to present, we simply won’t buy it. Sometimes this leads to issues in green buying; we have to pay very close attention, to a level of green quality that will support this approach, and to how this will develop over the life of a coffee. We are required to focus heavily on the freshness of coffee, both green and roasted, to avoid introducing taints into our cups. We always use clean and fresh water, of an ideal mineral content to present the coffee in its best possible light. Once we have the correct roasting profile, water, and coffee age, the act of brewing is much more simple. A wide variance in brewing parameters can still produce delicious and transparent cups. It is also important to note that this is not always the most consistent approach. The coffee is laid completely bare, so any flaw with the raw material is clearly on show. We could often develop some coffees slightly more, to make them more approachable or easy to work with, but wavering from our philosophy like this would compromise our commitment to complete transparency in coffee.Read more