Brazil - Rancho Grande (Natural) - Espresso

Beautifully chocolaty and rich, this new single origin Brazilian coffee satisfies all our winter coffee cravings. It comes from a family farm that focuses on sustainability and fair employment practices. It's perfect to share with your family around the fire, or sip along on a quiet night. 

Our flavour notes for this coffee are Bakers Chocolate, Fudge, and Almond, with a descriptor of Rich.
  • Farm: Três Pontas
  • Varietal: Acaia
  • Process: Natural
  • Elevation: 970 masl
  • Weight: 250g / 1KG
  • Roast: Espresso
We roast on Tue & Wed. Your coffee will be roasted within 5 days of purchase, with a shelf life of 6 weeks (optimum serving point of 10-36 days).

Background info:
Coffee production began at the Rancho Grande Farm in 1933 when Mr Aneite Reis inherited five hectares of crops to start production from. Today, the farm is run by José Carlos Reis and his son Flávio (Fafa) Reis, Mr Aneite's son and grandson respectively. For diversification, the farm also has many cows for dairy and meat production. The mission of the farm is to responsibly produce coffee of the highest possible quality without neglecting the importance of protecting the environment and the caring and well-being of its employees. A number of employees live on the farm in house provided with subsidsed electricity and food. On the farm, they are open to change and trying new techniques and they have invested in several static drying boxes to help improve the quality and profile of the coffee they could produce. In 2017/18 they produced three containers of specialty coffee. 

Once the coffee has been mechanically harvested, it is then separated using density, which separates the levels of ripeness. The ripe and slightly over ripe cherries are put into the static drying boxes. Static boxes allow the coffee to ferment and dry without the coffee being turned or rotated. Instead, cold air is blown in the boxes at first for twelve hours to slow down the fermentation process. Then, the temperature is increased for seven to ten days to allow the coffee to dry out. After drying, the coffee is left to rest for one to two weeks before being milled. This method has allowed for the production of more fruity and prominent profiles from the usual profile associated with Brazilian natural coffee.