£10.95 Regular price

Manhattan Coffee. Inacio Soares 454 Brazil - 250g (espresso)

Tasting notes - Dark Chocolate // Lapsang Souchong // Whisky

Farm - Fazenda Jairo Soares

Producer - Inacio Soares

Country - Brazil

Micro Region - Mate de Minas

Altitude - 808masl

Variety - Catucai

Processing - anaerobic natural

Roast - Espresso

 

Roasters Description:

Inacio is one of our first direct trade partners and he’s doing some amazing work in Sao Sebastio do Anta within Mate de Minas. São Sebastião do Anta the region Inacio’s farm resides in not that well known for coffee growing, in fact Inacio’s father primarily traded in conventional coffee’s during his 43 years farming coffee. This was indoctrinated by green traders, who told Jairo he would never be able to produce speciality grade coffee on his farm period. Even Inacio himself was not intending on taking over the farm from his father, but when Jairo came down with a serious illness Inacio returned to the fazenda and his passion to continue his fathers legacy blossomed.

On his father passing, Inacio made it his mission to improve the farm from the ground up. He’s a young ambitious farmer that is open to new ideas from soil management, processing to drying and the results in the cup really speak for themselves. The farm is small enough that no mechanical picking machines are used, which is generally uncommon in Brazil. The care and attention to detail on picking and processing is paramount to Inacio, he believes that by investing in the farm he can lift the entire community up. Even on his second harvest, the community was benefiting immediately as the prices he had achieved had greatly increased from when the farm was focused on high yield conventional production.

This particular lot of Inacio’s coffee is rather unique and not for the faint-hearted. Inacio had collected some of his cherries from his farm that displayed large quantities of wild yeasts and then propagated them before adding them to the large anaerobic tanks he had on the farm. The results are very interesting as he ended with a coffee that has extreme intensity, the cup profile is more tea driven but sweet and makes us reminisce about his work with Silvio Roberto.

Expect notes of Lapsang Souchong, whiskey and dark chocolate.

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