BIRCHBACH - NANO SPECIALTY COFFEE ROASTERY

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Mangalarga

Image of Mangalarga
Image of Mangalarga
Image of Mangalarga

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THE STORY

"Space is the place" whispered in its ear, when its mantle blew up into consciousness. Guardian of a bright & creamy cosmos, witness of apple & mango reminiscences.

THE PRODUCER

Coffee production at the Rancho Grande Farm began in 1933, when Mr. Aneite Reis inherited 5 hectares of crops to start production from. Today, the farm is run by José Carlos and his son Flávio (Fafa), both son and grandson of Mr. Aneite.

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 for the well-being of its employees.
Several of them live on the farm, in houses provided with subsidised electricity and food.

On the farm they are open to change and trying new techniques.
E.g. they have invested in several static drying boxes to help to improve the quality & profile of the coffee they could produce.
They have been working hard on improving the quality of their coffees for the specialty market, working on all aspects of the production of these lots, from the growing, picking and post harvest treatment.

For the 2019 harvest, from the collaboration between Fafa & his team at Rancho Grande, Cocatrel Direct and guys at Falcon (BIRCHBACH’s direct importer), the “Mangalarga Series” is born.
Together they have began some experimental processing methods to start to test the boundaries of what is possible for the coffees from this farm.
Initially Cocatrel Direct has had some very good results from using the new static boxes to help slow fermentation and drying down to create profiles not commonly associated with these style of coffees.
Building on their initial work and adding another layer of pre anaerobic fermentation before drying in the static boxes, they have managed to produce some coffees that live up to the process in cup quality.
This range of coffees is named after the horse breed “Mangalarga” known from the region for its high quality and special attributes that are part of the history & story at Rancho Grande.

This Yellow Bourbon lot has been mechanically picked and the “Boia” (slightly overripe) cherries have been separated by mechanical sorters that separate quality and density. After this stage, the coffee has been placed and sealed in plastic barrels for 24 hours and then put into the static drying boxes. These are 1m deep boxes with capacity for 15000L volume of cherry which equates to 25-30 bags of green coffee. The boxes have a vented grill at the bottom to allow for air to be circulated from below up through the drying coffee. Initially cold air is blown for 12 hours to help slow the fermentation process and then gradually, the air temperature is increased to allow drying for between 7-10 days. There are two thermometers at different depths to ensure a safe temperature, always below 40°C. They are referred to as static due to the coffee remaining still in the boxes and not being turned or rotated during drying. This lot took a total of 12 days to dry in the static box. After it’s dried, the coffee is then left to rest for approximately 1-2 weeks before being milled. Compared to the usual profile we associate with Brazilian natural coffees, this method has allowed the production of more fruity and prominent profiles!

ORIGIN
BRAZIL, TRÊS PONTAS

ELEVATION
970 M.A.S.L.

VARIETAL
YELLOW BOURBON

PROCESS
NATURAL ANAEROBIC (24H)

HARVEST
OCTOBER 2019

PRODUCER
JOSÉ CARLOS & FLÁVIO REIS
(RANCHO GRANDE)

PROFILE
CREAMY & BRIGHT
APPLE & MANGO

IDEAL TO ENJOY AS ESPRESSO

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