Brazil

Novo Horizonte

Fresh and clean natural Brazil

The traditional Brazilian profile is lifted by fresh berries and an intense ripe fruit sweetness.

The Mundo Novo varietal is a natural crossing between Bourbon and Typica.

Producer
Deivid Maicon Moreno
Coffee expression
A sweet & balanced coffee

Regular price: $18.00
incl. vat/tax
Sale price: $18.00
incl. vat/tax
Regular price
Unit price: per

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Producer

Deivid Maicon Moreno

Deivid Maicon Moreno has a long family history in coffee, having grown up assisting his parents on their coffee farm. He is the fourth generation of his family to be involved with coffee, and is already starting to share his passion with his two daughters, Manuela and Lívia. Deivid leased the land that became Novo Horizonte when he was only 18, and initially struggled due to his relative inexperience, but through years of hard work and commitment he has turned the farm into a feasible family business.

Fazenda Novo Horizonte

Deivid runs the farm together with his wife Linda, but both have begun to notice the effects of greater climate instability. Less defined seasonal weather patterns are bad for the yield of coffee plants, and makes processing difficult. The Moreno family’s more traditional Mundo Novo varietal trees are especially susceptible to damage from adverse conditions, like the long droughts and frosts we have seen in Brazil over the past couple of years. Making the right compromises between yield, stability and quality is a difficult balancing act, and here Deivid and his family tend to err towards quality, finding buyers willing to pay a premium for his well prepared small lots.

Again this year, their natural Mundo Novo is one of the cleanest and sweetest we have tasted from Brazil, with the traditional chocolate and nut notes joined by a dense sweetness, and some fresh berry acidity.

Technical Data

Producer
Deivid Maicon Moreno
Region
Cerrado Mineiro
Altitude
900 masl
Varietal
Mundo Novo
Process
Natural
Harvest
August 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.