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Day two of the seven day coffee marathon.

Day two of the seven day marathon and another cup of excellence to the range. Out of the seven there are three COE’s (its that time of year) and this is the first of two from Brazil.

It is a busy new coffee time

There is lots of information on this coffee below from the wonderful Cup of Excellence Program. In the Cup expect thick mouthfeel of caramel and chocolate, with the slightest hint of acidity in the back ground (and I mean slight) with smooth vanilla.

Overview

In 1954, Mrs. Mariana de Carvalho Junqueira received this property as an inheritance from her parents, and with the property, also the love for the coffee production. Believing in this activity, like her father, she increased the area of cultivation and invested in the necessary machinery for the coffee processing in the post-harvest period. São Benedito Ranch is managed by one of her children, Mr. Márcio Heleno de Carvalho Junqueira, who counts on the technical support of agronomists of Procafé, EMATER and COCARIVE, in the coffee production. The property is located in a mild climate region, an annual rain precipitation of 1700mm and altitude between 3051 and 4593 feet. The certified seedlings were planted in a contour curve, aiming the preservation of the soil. Besides the cultivation of coffee and banana, the farm also works with Mangalarga horses raising. The farm has twenty registered workers, number that increases in the harvest time. The property is limited by the streets of the city, where the workers have their own house. They also receive health care and access to education and a leisure area on the farm for events or parties. All of them make use of the protection equipments when necessary. On Christmas time, a party is held on the farm, with all the employees, to commemorate the New Year that is coming and to thank the last year.

Processing system of the coffee beans

The search for quality starts in the selection of the seedlings and the varieties. Investing on the quality of production, the São Benedito Ranch has a washing and Pulped, cemented patios for drying and also hanging patios, a vertical dryer for the natural coffee, a rotative dryer, and wood storehouses for the pulped coffee. The harvest is selective and 100% natural. The coffee is transported to the area of processing, where is washed with clean and recycled water, avoiding the environment contamination and the water waste. After that, the coffee berries are pulped and spread on the patios in slim layers to make easier the process of drying, under the sun, and after, in the dryer machine. The different varieties of coffee are kept separated from each other. As they reach the ideal humidity, they are taken to the wood storehouses, where they rest for some days, and after they processed, packed and stored. The coffee produced in São Benedito Ranch is heavy-bodied, has a good acidity and a sweet, fruit and balanced flavor.

Concern on the quality

Quality is made with socio-environment responsibility. All the water used in the washer and Pulped machines is recycled and used for irrigation in other plantations. The São Benedito Ranch keeps also an area of environmental preservation, where we can find native vegetation and wild animals. The water springs, rivers and native wood are also protected. The farm is certified and associated with BSCA, APROCAM (Association of Coffee Producers of Mantiqueira), and also a cooperated of COCARIVE (Regional Cooperative of Coffee Producers of Vale do Rio Verde). Then, the farm gives a great value to the teamwork performed in the region, where everybody takes advantages from the exchange of experience of each other, and the consequently increasing of their technical knowledge. The São Benedito Ranch has the search of quality, the concern on the environment preservation and personal dedication to the excellence of production as a priority and philosophy. This is reached trough the continuous improvement and the evolution. As a result, its coffee is awarded in Brazil and already was exported to: Japan, Germany, USA, Arab Emirates and Taiwan, and the farm is also the supplier of IllyCafé since 2004.

Prizes:

* BSCA – 5 times as a finalist, being classified in the 9th place twice.
* EMATER-MG – 2nd position in 2005 and classified among the 13 finalists in 2006.
* ABIC – 3rd position in 2005.
* Illy – 2007/2008 crops – classified among the 50 finalists.

Property Characteristics: Coffee Characteristics:
Farm: Rancho São Benedito
Farmer: Mariana de Carvalho Junqueira
Rank: 11
City: Dom Viçoso
Region: Sul de Minas
Country: Brazil
Farm Size: 119.00 Hectares
Coffee growing area: 35.00 Hectares
Altitude: 1300 masl
Certification: None

Variety: Icatu
Processing System: Pulped Natural
Jury Descriptions: Aroma-Flavor caramel (8), chocolate (6), red apple (6), lime candy (5), rum (4), molasses (4), vanilla (3), spice (3), grape (2), dark fruit (2). Mouthfeel- soft (4), syrupy (3), supple (3), velvety (3), creamy (3), rich (3). Acidity citric (10), with spine (4)
Please Note: If a number appears in brackets next to a description it indicates the number of jurors that agreed with that particular description.

7 Days 7 Coffees

Today (Saturday) has been hard days work. Cupping roasting and developing and writing descriptions for the website. Why? Well over the next seven days I’m going to introduce seven new coffees one a day in a, new coffee marathon. The first to be added Sunday is a very special and in very short supply Nicaraguan from the coop Prodecoop, a lovely start to it all. Take a look here

Nicaraguan Prodecoop R.L – Cooperativa Zacarias Padilla

This fell on my lap, 1 small box of it, when it’s gone it is gone, but I missed out on a Nicaraguan lot last year, for the first time in may, so I jumped at the chance to offer it you.

Cooperativa Zacharry Padilla is made up of individuals who know nothing else but to work with coffee because it is what they have done all their lives. Not to mention the areas it covers which are well known for cultivating great coffee. These farms have been passed down from generation to generation.
The technology they used is organic. Natural shades provided by different trees such as Guabas, guajiniqui among others. The coffee harvest happens, between the months of November through March. The water used is from streams that start in the farm which ensures that it is clean. The coffee is fermented between 18 and 24 hours depending on the climate.

Coffee is harvested manually and the person that picks the coffee is also the person that transports it on his bare back to the mill. They ensure that only red beans are picked, pulping is well regulated, the proper time is given for fermentation and clean water is used in the depulping stage. In order to preserve the environment we protect sources of clean water and plant fruit trees.

In the cup expect beautiful bright fruit acidity with a smooth mouthfeel, and a lovely honey sweet finish with the slightest hint of spice.


Farm: Cooperativa Zacarias Padilla
Farmer: Prodecoop R.L
Rank: 10
City: Telpaneca
Region: Madriz
Country: Nicaragua
Farm Size: Not Available
Coffee growing area: Not Available
Altitude: 1050 masl
Variety: Caturra
Processing System: Sun
Lot Size: 19 bags

Jury Descriptions: balanced (11), crisp acidity (6) fresh pecan acidity (5), sweet (16), sweet chocolate (13), cocoa (11), pecan nuts (7), honey (4), plums (4), black pepper (4), black currant (3), jasmine (3), creamy texture (8), syrupy body (7), well rounded (8), elegant (7)
Please Note: If a number appears in brackets next to a description it indicates the number of jurors that agreed with that particular description.

Costa Rican Organic Golden Grain Sugar

I’ve just added some organic sugar to the online store today. This may seems a strange addition to our range, but trust me its very special and well worth trying. Very small ammounts so buy now as it will go quickly.

This is a fine-grained, free-flowing light sugar. It is obtained by meticulously sifting organic whole cane sugar. This fine-grain sugar has a delicate texture and rich flavor. It is considered a gourmet sugar; it is an excellent sweetener for your coffee or tea, and an ideal ingredient for organic chocolates.

The taste is very cool, to the point I had some here and had to keep dipping my finger in it. You really must try it NOW! Really tasty sugar.

Chemex Brewers

I know I know not enough blogging, I’ll get on to it. but the good news
is that the Chemex brewers are back on the website at the link here http://hasbean.co.uk/go/chemex

Filters are also back which is good news for those already with these
brewers.

I’ll be back here soon

Brazil

Brazil is the topic today. Brazil Fazenda Cachoeira Bourbon 2008-2009 Crop is going to run out very soon. more of this current crop arrives in January but if you want some now dive in, I reckon Monday next week its gone. jump in click
here

Brazil Inglaterra Special Fazenda Toca da Onca Canario 2008-2009 Crop

I wanted to share this photo from Stephen who owns Inglaterra too, how good does this look!! Still a little left but also nearly gone

This is at the link click
here

Not one thing post

Can’t believe I missed out La Fany from my top ten, it should have been in there. Hmmmm too many good coffees, but that one was an omission.

Wanted to share with you again the podcast by Chris Weaver at common grind . Episode number 5 was uploaded at midnight new years eve and well worth a listen. Great interview with Jim Hoffmann and a cupping with two of our coffees.

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While on the social media type stuff a review of the top ten coffees is now up at www.inmymug.com juts building on yesterdays post.

Another thing I’m getting into is 12second.tv (www.12secondtv.com) let me know if any of you guys are using it I could do with following some people. While I’m at it I may as well pimp my Twitter, www.twitter.com/hasbean

Hope you have all been along to the website to look at the new design. The upgrade happened over Christmas, it went really well considering. Unfortunately we have been unable to transfer the accounts across, so if you have not been to the site since the 24th of December you will need to make a new account. We hope the short term pain of making a new account will be outweighed with the long term game of a smarter cart.
Please excuse the temporary template on the blog here, it is under control and we hope for a fresh look soon, but there has been so much to do.

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