Brazil - Fazenda IP

Processing: Natural
Variety: Yellow Bourbon
Altitude: 950-1200 MASL
Notes: Cocoa, almonds, blueberries
Cupping Score: 84

Acidity:  ⬛⬜⬜⬜⬜
Sweetness:  ⬛⬛⬛⬜⬜
Body:         ⬛⬛⬛⬛⬜

Source

Fazenda IP was first acquired in 1967 by Isidro Pereira, the father of Luiz Paolo Dias Pereira. (Fazenda IP takes its name from Isidro's initials.) Luiz was pursuing an education in agriculture when the farm was taken over by the family, and after a five-year period, he joined his father to expand production and improve quality.

By 1974, Luiz had continuously expanded Fazenda IP: it now covers an area of 720 hectares, a 500 percent increase over the farm's original size. Yellow Catucai, Acaia, and Yellow Bourbon are grown on these plots. The coffee is processed using both the natural and honey methods. The farm is located outside the city of Carmo de Minas. The higher altitude favors the slow ripening of coffee cherries and allows for selective picking, which are decisive factors in producing exceptional-quality coffees.

Processing

Coffees from this region that are naturally processed are harvested either by hand or mechanically to ensure better commercial quality. They are then usually left to dry on patios or, in the production of some specialty coffees, on raised beds. Drying can take 20-25 days, depending on the weather.