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Brazil Ipanema "Tree Dry-Process"

Rustic chocolate and thick dense body, slightly fruited, butterscotch roast taste. Full City to FC+ and beyond.
Out of stock
  • Process Method No
  • Farm Gate No
Region South America
Grade Estate, 17-18
Appearance .4 d/300gr, 16-18 screen
Roast Recommendations Full City to Full City+ for brewed coffee or for espresso. Allow proper rest time for espresso use (72 hours or more is ideal)
Weight 1 LB
Recommended for Espresso Yes
Ipanema is a very large coffee mill that runs quite a few estates, as well as a very innovative company with social and environmental commitments to it's farmers (they have Rain Forest Alliance certification). They produce a wide variety of coffees, but this one is especially interesting for espresso use, as well as low-acidity, full-body brewed coffee. This lot is from several estates with varying altitude, but what all the coffee inputs have in common is that the are "tree dry-process". It's something that is not possible in many coffee origins, but Cerrado area of Minas Gerais has dramatic dry weather during the harvest. So instead of harvesting the ripe coffee cherry and drying it on raised beds or on a patio, it is dried on the tree. Then the coffee is harvested, dried down to 12% moisture, and hulled. Most importantly, the coffee is carefully sorted by denisty and optics, because tree-drying results in some immature coffee that failed to fully ripen entering the mix. I can see by the roast results and cup that the sorting was well done; no light-colored quakers or cup defects in the final product. This makes an excellent coffee for espresso use, mildly fruited, strong chocolate roast taste, and heavy liquor-like body. The dry fragrance at FC+ roast has a chocolate-caramel sweetness, butterscotch, slight fruit. The wet aromatics are more straightforward; chocolate and anise spice notes. The cup flavors are in the baritone range, balanced. It has very moderate acidity, so bittersweet chocolate roast notes dominate the cup flavors. The body is dense, and pairs well with chocolate biscuit/Oreo cookie flavors. The finish has a pleasant bittering quality on the palate. It's a simple coffee, as Brazils tend to be, but plays it's role so effectively. And as espresso it is fantastic, either a straight shot Single Origin Espresso or as a blend base.