An unusually juicy, fruit-filled cup from the southern Minas Gerais region, produced by the Batista family
Orange, Pineapple, Raspberry
Producer: The Batista Family
Region: Sul de Minas
Altitude: 1200 masl
Varietal: Yellow Catuai
Harvest: September 2020
Optimal brew beyond: Filter 7 days | Espresso 21 days.
RRP for 250 g: 129 kr.
RRP for 1 kg: 480 kr.
About the coffee:
This lot comes from only the third harvest by this family project, run by brother and sister Weder and Rosane Batista, and Roseane’s husband Ivan.
The farm previously belonged to, and is named for, Roseane and Weder’s father Juquinha, and was used to grow soy and corn. When the siblings took over in 2015, they converted their fields to coffee, and were joined by Roseane’s husband, Ivan Prado de Melo. Ivan brings business know-how to join the Batista siblings’ agricultural experience, having previously worked in quality assurance for a German car manufacturer.
Together they set about creating a sustainable business, and for them this meant aiming for high quality coffee - concentrating on soil health, educating themselves on fermentation and lot separation, and building African drying beds. The farm is now 10 ha, planted in 11 lots which are kept separate throughout processing. the farm is located just outside the town of Maria da Fé, in southern Minas Gerais.
Unlike many farms in the region, picking is done almost exclusively manually, meaning no compromise with the ripeness of cherries taken to the fermentation tanks. This also means that the harvest at Juquinha finishes approximately a month later than many surrounding farms, allowing longer time for cherry to mature, building up sugar content and complexity of flavour. These cherries are carefully fermented in open tanks then dried on raised beds, allowing for one of the most unique Brazilian lots we have tasted recently.
Our partners at Nordic Approach have been buying from Fazenda Juquinha since 2019, and have been very impressed by the improvements in quality for this harvest, mainly driven by improved fermentation protocols. Where we find an impressive fresh fruit character that is often lacking in Brazilian coffee, with a juicy feel to the sweetness and acidity balance.