| BrazilBrazil is a coffee giant . As Frank Sinatra sang, "they grow an awful lot of coffee in Brazil".: Brazil is a coffee giant . As Frank Sinatra... ...more “Cup of Excellence” Auction -Fazenda Boa Vista | |||||||
| Country: | Brazil | Grade: | N/A | Region: | Patrocínio, Cerrado Mineiro, Minas Gerais | Mark: | FazendaFazenda is the Portuguese word for farm, hence it is the term used in Brazil. Fazenda is not a coffee-specific term. ...more Boa Vista / Fazenda Tabuoes |
| ProcessingThe removal of the cherry and parchment from the coffee seed.: Coffee is either wet-processed (also called washed or wet-milled) or dry-processed (also called wild, natural or natural... ...more: | De-muscilaged | Crop: | 2003 | Appearance: | 0 d/300gr, 16-17 Screen | Varietal: | Yellow IcatuIcatu is a cultivar that was developed in Brazil, has high production and good disease resistance. It has robusta inputs, and has been back-crossed with arabica cultivars to... ...more |
| Dry FragranceIn the cupping procedure for tasting and scoring coffee, this is the smell of the dry, ground coffee before hot water is added. The term fragrance is used... ...more (1-5) | 3.5 | Notes: Fazenda Boa Vista was the lot we wanted from the outset of the 2002 Brazil C.O.E. Auction, even though the International judges didn’t put it in their top 5. I cupped all the samples that were expedited to us in the days before the auction (December ’02) and what surprised me was the uncharacteristic acidityAcidity is a positive flavor attribute in coffee, also referred to as brightness or liveliness. It adds a brilliance to the cup, whereas low acid coffees can seem... ...more in the top 5 coffees. Indeed, the Panel had chosen winning coffees that were more like Guatemalan and Costa Rican coffees than those with true Brazilian originIn coffee talk, it refers to a coffee-producing region or country; such as, "I was just at origin." Of course "Origin" for most product we use is not... ...more character. And in a cuppingCupping is a method of tasting coffee by steeping grounds in separate cups for discrete amounts of ground coffee, to reveal good flavors and defects to their fullest.... ...more with Guat or CR those coffees wouldn’t have ranked that well. I wanted a coffee with exceptional Brazilian character, and that was why we went after the Boa Vista (and it seems others did to because the bidding for this lot was fierce, changing ownership more than 20 times in the day. The BSCA provides a lot of information about this farm: Faz. Boa Vista is a part of the much larger farm, Fazenda Tabuoes. Tabuoes is run by an agronomist, and it quite an elaborate operation, with an amazing amount of land and varietyA botanical variety is a rank in the taxonomic hierarchy below the rank of species and subspecies and above the rank of form (form / variety / subspecies... ...more of coffee cultivars growing there: 1,447.22 hectaresWe use this metric term often to discuss the size of coffee farms. 1 Hectare = 10000 Square Meters = 2.471 acres: We use this metric term often... ...more, with the following varieties under production: Acaiá, Aramosa, Yellow BourbonYellow Bourbon is a subtype that has fruit which ripens to a yellow color, found mainly in Brazil where it was first grown. Bourbon coffees are named for... ...more, Red Bourbon, CaturraCatimor is a broad group of cultivars derived from a Hibrido de Timor (HdT) and Caturra cross, highly productive, sometimes with inferior cup flavor. The main issue is... ...more, Typica, Mundo NovoA coffee cultivar; a cross between Typica and Bourbon, originally grown in Brazil: Mundo Novo is a commercial coffee cultivar; a natural hybrid between "Sumatra" and Red Bourbon,... ...more, Yellow Icatu, Red Icatu and Catuaí. The Boa Vista plot is Yellow Icatu, and was selected as the best cup quality of the coffees from Tabuoes and entered into the Cup of ExcellenceThe Cup of Excellence is a competition held yearly in many coffee-producing countries, designed to highlight the very best coffees from each origin.: The Cup of Excellence (COE)... ...more auction. With an altitude of 1,150 meters and average temperatures of approximately 22 Celsius the region has well defined seasons during the year, enhancing the production of the best coffees. Harvesting in the fields is partly mechanized and partly manual. The harvested coffee is immediately transferred from production fields to washers. The water used to process coffee is from artesian wells, and after being used, it is treated and used for irrigation, eliminating any possibility of damage to nature. The beans are dried under the sun in concrete terraces for three days. Immediately after, the beans are transferred to the dryers that use hot water as their source of heat. The temperature of the dryers does not go beyond 30 Celsius. The beans are removed from the dryers when they reach 11 percent humidity. Initially, coffee is stocked in wooden bins for a period of approximately 60 days to homogenize bean humidity. Subsequently, the coffee is ready to be reprocessed and packaged in burlap bagsBurlap bags are the traditional container in which coffee is transmitted. Burlap is cheap, but long storage in burlap bags may result in a characteristic "baggy" defect taste.:... ...more. Drying under the sun is made in fine layers and the coffee is turned many times during the day to ensure homogeneity and to avoid any possibility of fermentationFermentation in coffee processing traditionally referred to the stage in wet-processing of the coffee. We now understand that fermentation happens more broadly in nearly all processes, including honey... ...more. Dryers possess an absolute temperature control that is in contact with the beans, allowing them to be dried uniformly and consistently. Beans are electronically selected using a SORTEX 90.000 equipment, ensuring their accuracy and consistency. The cup? It is very Brazilian: there is a pronounced dry-roasted peanut flavor in the lighter roasts, exceptional bodyAssociated with and sensed by mouthfeel, body is sense of weight and thickness of the brew, caused by the percentage of soluble solids in the cup, including all... ...more, hints of dark fruit, and a pleasant smoke in the aftertasteAftertaste refers to lingering residual sensations in the mouth after coffee has swallowed. It might be distinguished from "finish" which is the final sensations of the coffee while... ...more. Its a cup that is subtle and doesn’t really come into its own until the cup has cooled a bit. Roasted to a Full City + (a few snaps into second, and I prefer this roast) the origin character persists with more sharp nuttyNutty is a broad flavor term, reminiscent of nuts ... but what kind exactly?: Nutty is a broad flavor term, reminiscent of nuts. It is tied intrinsically to... ...more notes, and a pleasant carbony-smokey flavor that emerges in the aftertaste (which is quite long). It is exceptional as espressoA small coffee beverage, about 20 ml, prepared on an espresso machine where pressurized hot water extracted through compressed coffee.: In its most stripped-down, basic form, this is... ...more, but not when roasted too light, in which case it is sourSour is one of four basic sapid (in the mouth) tastes: Sour, Sweet, Salty, Bitter (and possibly a 5th called Umami which indicates savory flavors). In coffee, sourness... ...more. Roasted to a solid Vienna, then rested 2 days, it is a great RistrettoA smaller version of espresso where extraction is restricted is called a Ristretto. While espresso averages 20 ml, a ristretto is 15 ml. ...more (short espresso). Some cups seem to have more of these deep fruit notes, and sometimes I have trouble finding it. But this makes it a pleasure when it is there! | |||||
| Wet AromaIn cupping, wet aroma refers to the smell of wet coffee grinds, after hot water is added. It can involve smelling the "crust" (floating coffee grounds) on the... ...more (1-5) | 3.5 | ||||||
| BrightnessA euphemistic term we use often to describe acidity in coffee. A bright coffee has more high, acidic notes. : A euphemistic term to describe acidity in coffee.... ...more – Acidity (1-10) | 8.0 | ||||||
| Flavor – Depth (1-10) | 8.8 | ||||||
| Body – Movement (1-5) | 4.5 | ||||||
| FinishSimilar to aftertaste, but it refers to the impression as the coffee leaves the palate. Aftertaste is the sensations gathered after the coffee has left the mouth. We... ...more – Aftertaste (1-10) | 8.7 | ||||||
| Cupper’s Correction (1-5) | 0.0 | Roast: My favorite: a Full City+ roastA roast slightly darker than Full City. At Full City+, the roast is terminated after the first few snaps of second crack. The main cue that distinguishes the... ...more stopped 10 seconds into 2nd crackAn audible popping sound heard during roasting. In coffee, one refers to "first crack" and "second crack," which come from two different classes of chemical reactions.: An audible... ...more, and rested 24+ hours. For espresso, a Vienna roastVienna roast occurs at the beginning of second crack. The Vienna stage is where you begin to find origin character eclipsed by roast character.: Vienna roast occurs at... ...more rested 2+ days. | |||||
| add 50 | 50.0 | Compare to: A really good Brazil, of course! I actually had the chance to cup this against some other arrived 2002 Brazil Auction lots that other roasters won, and am really happy with our choice to go after the Boa Vista. This has that distinct dry-roasted peanut flavor that others totally lack. I have a page with this review and more pictures of the farm/our shipment. |  |
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| Score (Max. 100) | 87 | ||||||
If this coffee is still available, click here to buy it!
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| Brazil Cup of Excellence® Competition 2002 Edition |
| Fazenda Tabuões or Fazenda Boa Vista Daterra Atividades Rurais Ltda |
| Characteristics of the coffee lotCoffee can be separated by lot in any number of ways usually by the processor to distinguish one area of the farm, a particular altitude, particular trees, a... ...more: |
| Ecological coffee planted according to an Environment Adaptation Program, using processes that respect human beings. Ecological coffee planted according to an Environment Adaptation Program, using processes that respect human beings. |
| Processing System: Desmucilaged |
| Origin: The lot was picked in Planting Field TB11 |
| Variety: Yellow Icatu |
| Lot size: 18 bags (lot 0046/02) |
| Characteristics of the farm: |
| Property: Fazenda Tabuões |
| e-mail: [email protected] |
| site: www.daterracoffee.com.br |
| Location: Patrocínio, Cerrado Mineiro – State of Minas Gerais |
| Total area of the property: 3,412.75 hectares |
| Coffee growing area: 1,447.22 hectares, with the following varieties under production: Acaiá, Aramosa, Yellow Bourbon, Red Bourbon, CaturraCaturra is an Arabica cultivar discovered as a natural mutant of Bourbon in Brazil in the first decade of the 20th century, but wasn't studied until 1937. It... ...more, Typica, Mundo NovoCatuai is a high-yield Arabica cultivar resulting from a cross of Mundo Novo and yellow Caturra. The tree is short, with lateral branches forming close angles to the... ...more, Yellow Icatu, Red Icatu and Catuaí. |
| Daterra Atividades Rurais Ltda. is managed by agronomist Leopoldo Sant’anna. The first farm, in Franca (State of São Paulo), was acquired by the group in 1987, and Patrocínio (State of Minas Gerais) farms in 1993.
Climate in the Patrocínio region is one of the best to produce arabicaArabica refers to Coffea Arabica, the taxonomic species name of the genus responsible for around 75% of the worlds commercial coffee crop.: Arabica refers to Coffea Arabica, the... ...more coffees. With an altitude of 1,150m and average temperatures of approximately 22ºC, the region has well defined seasons during the year, enhancing the production of the best Gourmet coffees. |
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We were sent images of the bags being sewn and loaded from the warehouse in Brazil after the auction. Look at all that coffee behind our small lot of Boa Vista! |  |
| Sustainable development is one of the company’s major concerns. Daterra’s environmental policy is determined by coffee plantations that live harmoniously with the original vegetation and with the region’s population. The company implemented in its farms an environment adaptation system, created by a team of the Escola Superior de Agricultura “Luiz de Queiroz” (College of Agriculture “Luiz de Queiroz” of the University of São Paulo – ESALQ/USP), for the plantations not to hinder but to become part of the environment. Furthermore, one of the Daterra’s farm, Fazenda Boa Vista, holds an ISO 14001 certificate. |
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| Daterra has between 300 and 1,800 employees (this oscillation is due to the large number of employees who are hired during harvesting time) and provides the best working conditions and a friendly atmosphere for the employees’ families, with schools, day care center and health care services. |
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| Coffee processing system: |
| Coffee harvesting in the plating fields is partly mechanized and partly manual. The harvested coffee is immediately transferred from production fields to washers. The water used to process coffee is from artesian wells, and after being used, it is treated and used for irrigation, eliminating any possibility of damage to nature.
The beans are dried under the sun in concrete terraces for three days. Immediately after, the beans are transferred to the dryers that use hot water as their source of heat. The temperature of the dryers does not go beyond 30ºC. The beans are removed from the dryers when they reach 11 percent humidity. Initially, coffee is stocked in wooden bins for a period of approximately 60 days to homogenize bean humidity. Subsequently, the coffee is ready to be reprocessed and packaged in burlap bags. The bags used by Daterra are carefully selected, acquired from a company that holds an ISO 9000 certification and are exempt from odors that can affect the coffee. |
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| Concern with quality: |
| Daterra takes great care in producing fine coffees with a choice of the best arabica varieties, including Bourbon and Mundo Novo. To ensure the high quality level of its coffees, the company exerts great care and uses leading-edge technology to separate only the ripe beans for processing.
Drying under the sun is made in fine layers and the coffee is turned many times during the day to ensure homogeneity and to avoid any possibility of fermentation. Dryers possess an absolute temperature control that is in contact with the beans, allowing them to be dried uniformly and consistently. Beans are electronically selected using a SORTEX 90.000 equipment, ensuring their accuracy and consistency. |
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