Ipanema Gourmet has been producing coffee since the 1870s and is one of the largest farms with which we work. Their approach to coffee is innovative and creative.
Beginning in 2018, Ipanema began their ‘Premier Cru’ range: a selection of very small batch, handcrafted lots from the highest altitudes of the Estate’s oldest farm, Rio Verde. This range of Premier Cru coffees is packed in cutting edge nitrogen-flushed vacuum-packed 20kg cartons. The method of nitrogen flushing, common with roasted coffee, stabilises the product by removing all traces of oxygen. Taking such care with green coffee is practically unheard of, even in specialty. The method speaks to the exceptional quality of these lots, which push the boundaries of what specialty coffee in Brazil can offer.
Rio Verde is a large farm of 1,566 hectares. Much of the farm lies between 700 and 1,000 metres above sea level. However, just over 260 hectares of the farm rise above 1,000 metres. This part of the farm, which rides several peaks, is separated into 32 ‘glebes’ (plots), all of which have different altitudes and sun faces, soil composition and a single varietal each (A=Acacia; B=Yellow Bourbon; C=Yellow Catuai). It is from these ‘glebes’ (ranging from .65 to 20.13 hectares in size) that the Premier Cru range is carefully harvested.
The project began development in 2014, and 2018 marked the first harvest marketed under the Premier Cru name. Every year a new collection will be released with a unique ‘brand’ name. 2019 brings the Aura Matina (Morning Aura) collection, with Aura Magna already set to follow in 2020.
Every micro lot is categorised into one of the three edition groups, revealing the complexity of the taste and its rarity. Ipanema’s coffee specialist team scores the lots into Black, Gold and Blue Edition grades (similar to whiskey). The coffee’s final name reflects the year’s ‘brand’, the ‘glebe’ from which it was harvested, and the dominant cupping note identified by the quality control team.
All of these special coffees are selectively hand harvested and processed using one of five processing methods, selected on a lot-by-lot basis, and based on a variety of factors and designed to highlight the maximum quality of the cherries.
This 100% Yellow Catuai lot was harvested on September 21th 2019 from Glebe C26. The coffee was selectively hand harvested and then processed using the traditional Natural method. After harvest, the cherry was dried on raised beds for 327 hours.