Brazil

YBSCM

The semi-carbonic process of this yellow bourbon reveals flavors of pineapple, chocolate, and lime-like acidity.
  • Semi-Carbonic process.
  • Clean citric and tropical fruit components.
  • Whole Bean Coffee - 250g (8.8oz).
  • Omni-roast (roasted for use as filter and espresso).
  • Optimal brew: Filter 4-30 days | Espresso 10-60 days.
  • Release date: 30th of April.

Expect notes of:

Pineapple

Chocolate

Lime

Flat rate shipping

Worldwide rates $7.6 / €6.7
Denmark from 29 DKK

FREE SHIPPING TO 40+ COUNTRIES

On all orders above
500 DKK (€67.00 / $76.50)*

WE ONLY SHIP FRESH ROASTS

Shipping from the roastery
Tuesday and Thursday

Get YBSCM in this months subscription

Sign up until the 21st of May and get YBSCM + one of the nano-lots.

From

Kr. 169,00

Free Shipping | Cancel at Anytime

Subscribe Read more

Brazil

Daterra

YBSCM is from our partners at Daterra, a small family producing group in the Cerrado Mineiro region of Brazil. The name Daterra means ‘of the earth’, and this is reflected in their approach to farming. While growing their farming operation, the team at Daterra paid much attention to preserving the native flora and fauna of the Cerrado region, one of the most biodiverse regions of Brazil. They were early adopters of organic farming methods, leading to the first Rainforest Alliance certification of a farm in Brazil, and were used by Andrea Illy to create the sustainable coffee farm model in 2008. This is something the current generation of the family are very proud of, but they also take great pride in their coffee quality. They have pioneered new levels of quality control in Brazil, using innovative growing, picking and sorting methods to create consistently excellent coffees. The coffee you are receiving this month is a great example of that. Yellow Bourbon is a very important varietal to Brazil, having initially been introduced to the country in 1860. Nowadays, it has mainly been replaced by modern resistant and higher yielding varietals, but many producers still rely upon its consistently high quality potential to make their living. Daterra’s Yellow Bourbon makes the base for many of their more classic ‘Brazil-character’ lots, with chocolate and nut flavours and heavy body and sweetness, but with this small lot, they applied an experimental and high tech process to this most ordinary of varietals.

Process

Carbonic Maceration

The Carbonic Maceration process has been used in the wine industry for several decades, particularly in the Beaujolais region, producing fruit-driven, juicy structured wines in a very controlled manner. The application of this process in coffee is only a few years old, but has the same goals. Daterra’s Semi-Carbonic Maceration process is one we are familiar with from their spectacular Jací microlot we were lucky enough to share last year, and provides a complex and nuanced final cup character. The cherries are placed in tall stainless steel tanks, equipped with an airlock at the top, allowing oxygen to leave the tank, but not to return. The weight of the upper cherries crushes the lower cherries in the tank, releasing sugary mucilage and kickstarting fermentation. This fermentation releases CO2, which due to its high density, slowly pushes all of the oxygen out of the top of the tank, resulting eventually in an anaerobic environment for fermentation. This process creates a complex and distinct character through several means. The anaerobic environment favours a very different set of yeast and bacteria to a traditional fermentation, resulting in a distinct body and sweetness, with a similar juicy character to that of a Beaujolais wine. There is also complexity in acidity created due to the difference in fermentation degree of the macerated bottom layer of cherries, compared to the nearly intact upper layers of cherries. In this lot we are finding that the carbonic maceration adds new layers of complexity, with the acidity having both clean citric and tropical fruit components, and the heavy sweetness and mouthfeel giving a milk chocolate feel.

Technical
Data

Producer Boa Vista
Region Cerrado
Altitude 1000 masl
Varietals Yellow Bourbon
Process Semi-carbonic
Harvest September 2018

Process
Semi-carbonic

Semi-carbonic maceration is an old winemaking technique common to areas such as Beaujolais, France. The whole cherries are placed in a stainless-steel tank and fermented while still whole. An anaerobic environment is created by pumping in carbon dioxide, which permeated the cherry skins, and stimulated fermentation at an intracellular level. The fermentation develops intense flavours such as white wine, white grapes and white flowers such as jasmine and coffee blossom, and a sweetness reminiscent of white chocolate.

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.

Chemex

Espro press

Hario V60

Aeropress

Get notified

Sign up to our email service to get notifed with the release of new coffees.

Kr. 179,00




The semi-carbonic process of this yellow bourbon reveals flavors of pineapple, chocolate, and lime-like acidity.
  • Semi-Carbonic process.
  • Clean citric and tropical fruit components.
  • Whole Bean Coffee - 250g (8.8oz).
  • Omni-roast (roasted for use as filter and espresso).
  • Optimal brew: Filter 4-30 days | Espresso 10-60 days.
  • Release date: 30th of April.

Expect notes of:

Pineapple

Chocolate

Lime

Flat rate shipping

Worldwide rates $7.6 / €6.7
Denmark from 29 DKK

FREE SHIPPING TO 40+ COUNTRIES

On all orders above
500 DKK (€67.00 / $76.50)*

WE ONLY SHIP FRESH ROASTS

Shipping from the roastery
Tuesday and Thursday

Get YBSCM in this months subscription

Sign up until the 21st of May and get YBSCM + one of the nano-lots.

From

Kr. 169,00

Free Shipping | Cancel at Anytime

Subscribe Read more

Brazil

Daterra

YBSCM is from our partners at Daterra, a small family producing group in the Cerrado Mineiro region of Brazil. The name Daterra means ‘of the earth’, and this is reflected in their approach to farming. While growing their farming operation, the team at Daterra paid much attention to preserving the native flora and fauna of the Cerrado region, one of the most biodiverse regions of Brazil. They were early adopters of organic farming methods, leading to the first Rainforest Alliance certification of a farm in Brazil, and were used by Andrea Illy to create the sustainable coffee farm model in 2008. This is something the current generation of the family are very proud of, but they also take great pride in their coffee quality. They have pioneered new levels of quality control in Brazil, using innovative growing, picking and sorting methods to create consistently excellent coffees. The coffee you are receiving this month is a great example of that. Yellow Bourbon is a very important varietal to Brazil, having initially been introduced to the country in 1860. Nowadays, it has mainly been replaced by modern resistant and higher yielding varietals, but many producers still rely upon its consistently high quality potential to make their living. Daterra’s Yellow Bourbon makes the base for many of their more classic ‘Brazil-character’ lots, with chocolate and nut flavours and heavy body and sweetness, but with this small lot, they applied an experimental and high tech process to this most ordinary of varietals.

Process

Carbonic Maceration

The Carbonic Maceration process has been used in the wine industry for several decades, particularly in the Beaujolais region, producing fruit-driven, juicy structured wines in a very controlled manner. The application of this process in coffee is only a few years old, but has the same goals. Daterra’s Semi-Carbonic Maceration process is one we are familiar with from their spectacular Jací microlot we were lucky enough to share last year, and provides a complex and nuanced final cup character. The cherries are placed in tall stainless steel tanks, equipped with an airlock at the top, allowing oxygen to leave the tank, but not to return. The weight of the upper cherries crushes the lower cherries in the tank, releasing sugary mucilage and kickstarting fermentation. This fermentation releases CO2, which due to its high density, slowly pushes all of the oxygen out of the top of the tank, resulting eventually in an anaerobic environment for fermentation. This process creates a complex and distinct character through several means. The anaerobic environment favours a very different set of yeast and bacteria to a traditional fermentation, resulting in a distinct body and sweetness, with a similar juicy character to that of a Beaujolais wine. There is also complexity in acidity created due to the difference in fermentation degree of the macerated bottom layer of cherries, compared to the nearly intact upper layers of cherries. In this lot we are finding that the carbonic maceration adds new layers of complexity, with the acidity having both clean citric and tropical fruit components, and the heavy sweetness and mouthfeel giving a milk chocolate feel.

Technical
Data

Producer Boa Vista
Region Cerrado
Altitude 1000 masl
Varietals Yellow Bourbon
Process Semi-carbonic
Harvest September 2018

Process
Semi-carbonic

Semi-carbonic maceration is an old winemaking technique common to areas such as Beaujolais, France. The whole cherries are placed in a stainless-steel tank and fermented while still whole. An anaerobic environment is created by pumping in carbon dioxide, which permeated the cherry skins, and stimulated fermentation at an intracellular level. The fermentation develops intense flavours such as white wine, white grapes and white flowers such as jasmine and coffee blossom, and a sweetness reminiscent of white chocolate.

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.

Chemex

Espro press

Hario V60

Aeropress

Get notified

Sign up to our email service to get notifed with the release of new coffees.

You may also like