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About Brazil Yellow Bourbon Laranjal Farm
Arrived December 2013, first of the new crop coffee from Brazil and packed in Grainpro bags.
Repeat of a best seller from prior seasons, this coffee is produced by 3 small Laranjal farm properties in the Pocos de Caldas Region of Mogiana. Pocos de Caldas is a volcanic crater, and these farms are located around the rim of the caldera or crater. These farmers select the best cherry to dry on screens and then the best of those beans are selected to produce top lots such as this. Pulped naturals have had a partial amount of mucilage removed before being dried. The remaining mucilage imparts fruity character to the bean within but to a lesser degree than full naturals which have all the pulp plus skin. Pulped naturals bridge the gap between full naturals and washed coffees generally offering some bright notes combined with fruitiness. In other countries the term 'honey' may be used interchangeably
- Farmers: Laranjal Farm
- Region: Mogiana - Pocos de Caldas
- Varietal: Yellow Bourbon
- Processing: Pulped Natural
Situated within the mountainous region of Po�os de Caldas, Laranjal Farm has steep topography and a mild climate. The farm was purchased by Sert�ozinho Group in October 2007, in order to fulfill its potential to produce the excellent specialty coffee that the area is famous for. This group has had many successful contributions to the Brazil Cup of Excellence.
The farm's long-standing crops come as a result of a distinctive microclimate which enables them to grow exotic varieties of coffee.
The 330 hectares of land that Laranjal is blessed with has rich fertile soils and a wonderful micro climate with ample rainfall.�Brazilian coffee like this can be a significant component in a roaster�s menu especially if uses in espresso blends. Traditionally, most espresso recipes have included Brazil due to its characteristics: low acidity, high body, creamy, caramel, and chocolate notes, with a significant amount of sweetness. This coffees can improve your traditional Brazilian profile.
Cup Characteristics: This pulped natural coffee has a wonderful smooth and round body, sweet acidity, and a clean aftertaste. Good component choice for traditional espresso blends. Higher citric acidity, fruit and chocolate notes, and more sweetness which will produce complex cups and espresso.
Roasting Notes: Depends on your intended use. As an espresso blend component, for which it's very well suited, you can run the gamut from City+, a lightness you might see in Northern Italian styles, but this coffee would be terrific at a Viennese roast level, past second crack but pulled before caramelization. Some might want it darker still but at that point much of the sweetness would be gone.