Nobletree Coffee Reverence Espresso - Golden Bean Bronze Medal Winner

Brazil Reverence Espresso

Origin: Brazil
Region: Carmo de Minas
Farm/Co-op: Fazenda Monte Verde
Varietal(s): Yellow Catuai, Acaiá
Avg. Altitude: 1,000 – 1,250 meters
Harvest: May – August
Processing: Pulped Natural

Flavor notes

Body notes

Body level

5

Acidity notes

Acidity level

2

Clear

$15.00

Great coffee starts at the source. Grown on our very own award-winning farms in the Sul de Minas region of Brazil, our flagship espresso tastes like rich, dark chocolate and sweet hazelnut, making it great neat and an ideal partner to steamed milk. As a 2016 Golden Bean medal winner, the excellence that started as a seed is carried through to the roasting. When you buy this coffee, you buy direct from the farmer.

World Map

Origin

Brazil

Brazil grows around one-third of the world’s coffee. It has been the world’s largest producer of coffee for over 150 years. Commercial production first began on the Paraiba River, close to Rio de Janeiro, where its proximity to the port helped facilitate export. The first commercial farms were large, slave-driven plantations with a focus on aggressive production, in contrast to the smaller farms that flourished throughout Central America at the time. From 1820 to 1830, coffee flourished in Brazil, creating great wealth for those who controlled its production. They became known as coffee barons and held significant political influence in Brazil. The 1880s through the 1930s gave rise to Brazil’s second coffee boom. At this point the government implemented protectionist practices to help stabilize coffee prices. The government would buy coffee from producers at an inflated price when the market was low, and hold it until the market was high to help stabilize prices. By 1920, Brazil was producing 80 percent of the world’s coffee, which helped to finance a large portion of infrastructure throughout the country. Today, Brazil is the most advanced and industrialized coffee-producing country. The farms (fazendas), with mountainous terrain utilize strip-picking methods, where the entire branch is stripped of its cherries at once. The various levels of ripeness are then sorted during processing. The large flat fazendas will utilize machines that shake the cherries loose from the branches. Brazil’s coffee tends to be lower in acidity, heavy in body, sweet and have a flavor profile of nuts and chocolate. It is often the majority component of espresso blends. Brazil’s reputation for focusing on quantity over quality is slowly starting to change. Specialty producers may pick by hand and grow interesting varieties at higher elevations, leading to very delicious and interesting coffees.