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THE EXPLORATIONS

Ursa Major - Fazenda Guariroba Anaerobic

Ursa Major - Fazenda Guariroba Anaerobic

€21,00
€21,00
€140,00 kg
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What does this price correspond to?

For comparison:

55€/kg : price frequently charged by large retailers for coffee capsules of different brands

85€/kg : average price charged by a high-end brand of capsules not available in supermarkets

A Brazilian coffee with a Provençal character: notes of lavender perfectly balanced by superb acidity.

Weight
Style
Grinding

Ursa Major

In other words, the Big Dipper in Latin. A constellation of stars that can be easily spotted by looking up on a cloudless night.

                                                                                          

  • Country : Brazil
  • Region : Minas Gerais
  • Farm / car wash : Fazenda Guariroba
  • Producer : Elisa Paiva, Homero Paiva and Gabriel Lamounier

                                                                                          

                                                                                          

                                                                                                          

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Illustration de tasse

Nf - Recommended recipe

Filter:

  • 15g coffee / 220g water
  • Water 91°C
  • Grind: medium to fine
  • Number of payments: 1 (Tales Coffee)
  • Flow time: < 2 min

Nm - Terroir

This coffee comes fromCampo das Vertentes, a coffee-growing region located in the geopolitical mesoregions of the state of Minas Gerais. Campo das Vertentes is made up of hilly plateaus and most of the territory is located at altitudes between900 and 1000 meters.

The climate is mild, with cool, rainy summers and very cold winters in the higher regions. The annual precipitation index can exceed 1600 mm and average annual temperatures vary from16.8°C to 19.4°C.

All of these aforementioned conditions, combined with know-how, promote the production of exceptional quality coffee.

Nm - Producer

Already in the 19th century, João Ferreira Carneiro was producing fruity coffees in the fertile soil of Santo Antônio do Amparo, where Fazenda Guariroba is located today.

His passion for the flavors and aromas of coffee has been passed down through five generations, all the way back to Homero Aguiar Paiva.

Homero acquired part of the century-old Fazenda Cachoeira and, with the help of his brother Renato Paiva (agronomist), chose thebest coffee varieties, giving birth to the Fazenda Guariroba.

The privileged terroir and the historical knowledge of the family could only lead toexcellence in the production of their specialty coffees.

Today, under the management of Gabriel Lamounier Vieira and Elisa Paiva Lamounier, Fazenda Guariroba aims to demonstrate that Brazilian coffees can offer much more than chocolate and nutty notes. The farm has also been recognized as a champion ofCup of Excellencein 2016.

Nf - Varieties

This coffee is made from the varietyRed catuai.

Although studied since the 1940s, the Catuai cultivar was not officially introduced in Brazil until 1972. It is a genetic cross between two natural Arabica mutations, the yellow Caturra and the Mundo Novo, which can be produced in red and other variants. Its small size allows it to be planted closer together, allowing for higher planting density and easier access to the cherries during harvest.

The main problem with Catuai is its poor resistance to rust, fungal infections and pests.

As for the different colors, no notable taste difference was detected by the many tasters involved.

This is a variety of Arabica that could be described as common, even banal, which constitutes the incredible feat of Fazenda Guariroba in delivering this richness and this typical taste.

Nm - Treatment process

When we talk about the coffee processing process, this brings us to post-production: after the coffee cherries have been picked, the cooperative has a choice: leave the cherry pulp or remove it before drying.

On this coffee, the processnaturalimplies that the cherries were not pulped before fermentation.

Furthermore, before being dried, this coffee underwent aanaerobic processfor 36 hours in a bioreactor. Drying was then carried out on African beds for 30 to 40 days.