CR95-[ Auction Lot ] Brazil Fazenda Samambaia Natural Fermentation Arara
Roaster Location:Chia-Yi, Taiwan
Coffee Origin:Santo Antônio do Amparo, Minas Gerais State, Brazil
Roast Level:Medium-Light
Agtron: 58/76
Review Date:May 2022
Aroma:9
Acidity/Structure:9
Body:9
Flavor:9
Aftertaste:9
Blind Assessment: Richly sweet, deeply savory. Fig, dark chocolate, magnolia, cashew butter, a hint of grappa barrel in aroma and cup. Sweet-toned structure with juicy acidity; full, syrupy-smooth mouthfeel. The finish centers around notes of dark chocolate and cashew butter with undertones of dried fig.
The Bottom Line: A plush, sweet-toned, experimentally processed natural Brazil cup with a pleasing suggestion of grappa-like spirits.
💖This review originally appeared in the May, 2022 tasting report: Brazil Naturals: Tradition and Innovation
Note:fig,cashew butter,magnolia
Acidity: 3 (1~5 from low to high)
Roast Level:Medium_Light
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🏆Sancoffee Lot#1
Farm: Fazenda Samambaia
Elevation: 1080m
Varietal: Arara, originated as a cultivar between Obatã(Hybrid of Timor) and Yellow Catuaí, 2012 launched in Brazil. Yellow fruit, high resistance to rust, good productivity, and high-quality potential.
Process: Induced Fermentation
Lot passed by a semi-aerobic fermentation in barrels for 4 days using yeasts naturally occurring at the farm. Drying took place in raised beds for 32 days until the lot achieved the proper moisture to storage.
🏆Farm Awards:
COE Brazil #13, 2001
COE Brazil #20, 2014
COE Brazil #15, 2015
COE Brazil #05, 2018
(Fazenda Campo Alegre – part of Fazenda Samambaia)
How the Coffee was selected
Lots were categorized and pre-select by 4 Q-graders and 2 COE judges. Then, the lots were examined by a national jury composed of 5 experienced cuppers from Brazil. Finally, the qualified lots were submitted to 20 international judges for the final ranking.
(References:https://sancoffeeauction.sensible.coffee/zh/lots/am-3002-fazenda-samambaia-arara-induced-fermentation)
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Acidity explanation:
When customers ask us to recommend beans, the number one question is about flavor, and the number two is “Is this acidic?”
First of all, the feeling of the acidity varies from person to person. Once I met two guests. A said he would like to drink acid coffee, while B said he would not drink acid coffee. So I made a Natural Yirgacheffe Blue Donkey for them. A said that it was too acidic, and B said that it was okay. It is clear that there are individual differences in the sensitivity of acidity.
Since there are individual differences, is there any criterion for reference?
We generally use several fruits to make the evaluation from the least acidic to the most acidic. From 1~5 is strawberry jam, grapes, apples, oranges, lemons. So that the scores of relative acidity can help the consumers with a reference in purchasing.
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kakalovecafe note:
1. One bag of 8 oz coffee bean,with the exception of high price or rare coffee beans of 4oz bag.
2. Suggested aging days: light roast-level 11-12 days, medium-light roast-level 9-10 days, medium roast-level 7-8 days, medium-dark roast-level 5-6 days,dark roast-level 5 days.
3. Stored in cool, sun block condition and the expiration of the period of 3 months. Best if used in 30-60 days after opening.
4. The coffee bag use one-way-valve.
5. The one-way-valve sticker can be torn off and removable. We use this sticker,because we are afraid that the aroma of the coffee beans will run away during the shipping process.
