Brazil - Rancho Grande (Natural) - Espresso
Rancho Grande is an awesome example of Brazilian coffee. The farm produces a few different lots per year, with 2018 producing two - a natural and a pulped natural. This is the pulped natural version that scored 84 on the SCAA system.
They go a little further than most, focused on more intensive processing methods to produce a much higher quality coffee. The quality shows in the raw green, with the coffee being very clean & consistent.
Why did we buy this coffee?
We bought this lot for two reasons. Firstly we wanted a huge crowd pleasing Brazil that would stand up as a single origin espressos geared for milk. Secondly, we needed a strong blend component that would add big body and sweetness to our blends. It delivers on both counts without missing a beat.
What's good about it?
Rancho Grande is a rock solid Brazil, but with a twist. It offers all the typical characteristics that great Brazils do, with great body, balance, sweetness, nuttiness and creamy mouthfeel, but also offers great sweetness and a mellow strawberry note alongside a subtle and clean acidity.
What machines can I make this coffee on?
Due to it's forgiving nature, it works well in all kinds of espresso machines, whether you have a high end setup such as a Rocket, Marzocco, Expobar (Pro-Sumer) or the likes of a Rancilio Silvia, Gaggia Classic, De'Longhi or Dualit.
Don't have an espresso machine?
This coffee will also work well in a Cafetiere, Clever Dripper or Aeropress, offering you a full bodied full immersion coffee.
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 subsidised 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.
- Location: Três Pontas
- Varietal: Acaia
- Process: Natural
- Elevation: 970 masl
- Weight: 250g / 1KG
- Roast: Espresso