Brazilian Vargem Grande Estate, South Minas Espresso Roast



It’s very easy to forget what the majority of clients and our clients, clients’ like to consume. This intro might make your heart sink, yet if you are honest you may read on as we all love variety. However a variety of what is my question?

Not every coffee that comes into our roastery is about juice or acidity. The reality is that we love classic nutty chocolaty Brazilian coffees as they fill two very important criteria. In no particular order; they bring stability to an espresso blend, like Formula 6 and also they just make tasty un-challenging easy quaffable coffee, that pleases almost everyone.

Vargem Grande Estate is a relatively small family estate that was championed by the late and amazing Erna Knudson. If you have a few minutes, I think she is quite an inspiration and worth every second!

Farm: Vargem Grande Estate

Region; Mogiana, South Minas, Brazil

Owners: The Contini Family

Farm Size: 300 Acres

Coffee production; 160 Acres

Process: Pulp Natural

Varietals: Mundo-Novo and Catuai

Altitude between 3000-4000 feet above sea level.

The Vargem Grande Estate is located in the very desirable area, at the feet of the Mantequiera mountain range. The plantation is protected by the hills around it, and is between 1100 and 1200 meters above sea level. During harvest time the temperature is a very steady 14-15C, building to a more stable 20C. Rainfall is typically between 1.2 and 1.6 Meters, which fall in the growing season. Winters are cooler and drier, discouraging bacterial growth in the soil.

Cup profile
We are offering this pulped natural as a “Traditional Espresso” roast. If you are regulars then somewhere between Formula 6 and Chapin, for benchmarks. This coffee, when rested for a week or so from roast makes us ask how it could be sweeter?

Aromatics: Chocolate and nuts (think melted Ferrero Rocher)

Body; Thick and creamy

Acidity; Low and sweet.

Flavour possibilities. Chocolate, nuts, a little cereal note, and so much sweetness.

17-19g into 30g for milk-based drinks and we have been drinking this as 17g into 40-45g for espresso.

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