One thing that can be a huge impediment to producing high quality coffees is actually quite small. In fact, its small size is exactly the problem. Some coffee fruit never develops beyond a very unripe state, going directly from unripe to dry and never achieving full maturation. Like bananas, the more unripe a coffee fruit, the more its resulting beverage will have a burnt rubber-like astringency. This coffee must be removed in order to not taint the final product. [read more]
Floaters are coffee that has been separated by buoyancy. The word “floaters” is often used in conjunction with “overripes.” While it is generally true that overripe coffee constitutes the majority of the floaters, the hydraulic separation process separates the coffee not by maturation state, but rather by buoyancy. In fact, coffee in unripe and ripe maturation states often is found in the floaters. [read more]
Rather than the usual rush of trying to get to Sao Paulo from Minas on the day of my flight, I actually found myself with time to kill, having arrived in Sao Paulo the night before for a meeting. Tuca Dias, owner of Santa Alina and part-time Sao Paulo resident, recommended Ibirapuera Park and the Design da Periferia exhibit at the Pavilhao das Culturas Brasileiras. Curated by Adelia Borges, the exhibit showcased some of the creativity and beauty that abound in Brazil. [read more]
Maria Maria – Wine at Fazenda Capetinga
Fazenda Capetinga has teamed up with Tres Pontas native Milton Nascimento (or “Bituca” as he goes by in Tres Pontas) to launch Maria Maria wine. Eduardo Jr. and Milton were neighbors in Belo Horizonte in the early 1980’s when Milton moved from Rio back to Minas for a few years and the two Tres Pontas natives have been great friends ever since. Named after the song (youtube video below), the brand will launch this June/July. [read more]
I was finally able to visit Fazenda Capetinga, a farm outside of Tres Pontas known for its consistent quality. Three generations of Nogueiras currently run the farm: Eduardo Sr (Eduardo), Eduardo Junior (Eduardinho) and Eduardo Neto (Duzinho). Duziniho is actually with us at Casa Brasil in Austin this spring, having just graduated with an agronomy degree from the Universidade Federal de Lavras (UFLA) and learning our side of the business before heading back to Tres Pontas. [read more]
Most of the time, when someone first sees a vacuum pot brewer, they think of laboratory chemistry. The vertically aligned, two-compartment contraption with water on the bottom and coffee on the top certainly presents an image of scientific mystique. Apply some heat and the water moves to the top chamber, through a tube, and mixes with the coffee. Remove the heat and the freshly-brewed coffee returns to the lower chamber while the coffee grounds remain up top, thanks to a filter nestled in place at the top of the tube. [read more]
They take the “divino” in Divinolandia seriously. They broke out the saints and the town priest was brought in to bless the awards ceremony for the annual Divinolandia coffee competition last night. [read more]
Flávio M. Borém, Luisa P. Figueiredo, Fabiana C. Ribeiro, Gerson S. Giomo.
The Bourbon cultivar is internationally recognized for its genetic potential for producing high quality coffees. It is used in the production of specialty coffees around the world because of its unique sensory characteristics, including a high level of natural sweetness, chocolate-like taste, intense aroma and agreeable acid levels. [read more]
I first met Dr. Borem at the Taste of Harvest coffee event in 2007, I believe. Over the past 5 years I have had the great pleasure of calling him my friend and getting to know the depth of his work with coffee. A professor at the Federal University of Lavras (UFLA) and respected almost unilaterally in Brazil as an expert in post-harvest coffee and beyond, I have asked him to share some of his knowledge here in this blog. Also, every time that I have the opportunity to go to Lavras, I catch small glimpses of the work he and others are doing there to improve coffee quality. I have asked him to publish summaries of some of these studies so that we can observe some of the work being done with a product we love so much. (The assumption is made, dear reader, that if you are reading this you are most certainly a “coffee nerd.”) The first of these is an experiment in which I was able to participate, a study of Bourbon genotypes in three different environments in Brazil. I hope, dear reader, that you enjoy this and future articles by Dr. Borem, and I would like to express my deep gratitude to him for contributing to the blog.