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Brazil "Cup of Excellence" Auction -Fazenda Boa Vista

Brazil "Cup of Excellence" Auction -Fazenda Boa Vista
Brazil "Cup of Excellence" Auction -Fazenda Boa Vista
Country: Brazil Grade: N/A Region: Patrocínio, Cerrado Mineiro, Minas Gerais Mark: Fazenda Boa Vista / Fazenda Tabuoes
Processing: De-muscilaged Crop: 2003 Appearance: 0 d/300gr, 16-17 Screen Varietal: Yellow Icatu
Dry Fragrance (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 acidity 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 origin character. And in a cupping 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 variety of coffee cultivars growing there: 1,447.22 hectares, with the following varieties under production: Acaiá, Aramosa, Yellow Bourbon, Red Bourbon, Caturra, Typica, Mundo Novo, 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 Excellence 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 bags. 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. The cup? It is very Brazilian: there is a pronounced dry-roasted peanut flavor in the lighter roasts, exceptional body, hints of dark fruit, and a pleasant smoke in the aftertaste. 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 nutty notes, and a pleasant carbony-smokey flavor that emerges in the aftertaste (which is quite long). It is exceptional as espresso, but not when roasted too light, in which case it is sour. Roasted to a solid Vienna, then rested 2 days, it is a great Ristretto (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 Aroma (1-5) 3.5
Brightness - Acidity (1-10) 8.0
Flavor - Depth (1-10) 8.8
Body - Movement (1-5) 4.5
Finish - Aftertaste (1-10) 8.7
Cupper's Correction (1-5) 0.0 Roast: My favorite: a Full City+ roast stopped 10 seconds into 2nd crack, and rested 24+ hours. For espresso, a Vienna roast 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.
Score (Max. 100) 87

If this coffee is still available, click here to buy it!

Brazil Cup of Excellence® Competition
2002 Edition
Fazenda Tabuões or Fazenda Boa Vista
Daterra Atividades Rurais Ltda

 

Characteristics of the coffee lot:
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: daterra@daterracoffee.com.br
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, Caturra, Typica, Mundo Novo, 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 arabica 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.

 

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.

 

waterfall in one of the farms preservation areas trails marked for environmental education activities nursery tree

 

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.

 

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.

 

coffee processing coffee beans cupping table

 

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.