Crafted to a medium roast, this roast yields a creamy milk chocolate flavor profile, boasting a velvety texture and a lingering aftertaste. With its gentle acidity, Rio Verde's Yellow Bourbon delivers a luxurious espresso experience and blends seamlessly into milk-based beverages.
Producer: Ipanema Agricola, Fazenda Rio Verde
Varietal: Yellow Bourbon
Altitude: 950 - 1,000 masl
Process: Natural
Country: Brazil
Region: Mantiqueira de Minas, Minas Gerais
Tasting Notes: Peach, Almond, Chocolate
Awards: #15 Cup of Excellence 2018
B R E W G U I D E
Best Used: 10-21 days post roast
Dose: 18g
Yield: 36g (double shot)
Extraction Time: 26-28secs
Brew Temperature: 93°C
Milk Weight: 135-140g
Farm Information
Rio Verde's clay-rich soil teems with decomposed minerals and nutrients, nurtured by its diverse flora and fauna. Situated at high altitudes and blessed with abundant water sources, this region is not only conducive to coffee cultivation but also supports the growth of Macadamia and renewable timber. Its elevated position, coupled with mountainous terrain, creates a distinct microclimate characterized by mild temperatures and an annual rainfall averaging 1,600 mm, providing an optimal environment for cultivating a variety of coffee strains including Yellow Bourbon, Acaia, Yellow Catuaí, Yellow Topazio, Mundo Novo, Yellow Icatú, and Catucaí. The rich environmental tapestry, combined with the multitude of coffee varieties, gives rise to a plethora of 'terroirs', each imparting unique taste nuances and complexities.
The farm comprises 69 distinct plots known as 'glebes,' each with its own unique microclimate, and each treated and processed independently. Of these glebes, 32 are situated at altitudes exceeding 1,000 meters, where meticulous attention is paid to maintain the inherent quality potential of the coffee. In the case of Rio Verde's Estate coffees, such as this 100% Yellow Bourbon lot, a team of expertly trained Q graders skillfully blend individual glebes of the same variety to craft a specific flavor profile.
Natural coffees like this undergo rigorous standards from harvesting to resting. Coffee cherries are handpicked or mechanically harvested with precision, then carefully dried on raised beds or patios for up to 9 days. Alternatively, they may undergo a final drying phase in one of the farm's 48 mechanical driers, where they are slowly dried over approximately 48 hours at a gentle, consistent heat. The quality of each batch of beans is closely monitored during drying, with meticulous attention paid to both appearance and taste profile. Following drying, the coffee is transferred to wooden bins to rest for a minimum of 60 days, allowing for internal moisture homogenization and flavor enhancement. At every stage of the process, from harvest to exportation, the Ipanema team meticulously assesses the quality of each lot.
Freshly roasted to order in Brunei.