About This Coffee
We have another delicious coffee from Fazenda IP this year. Luiz Paulo Senior has been farming coffee since the 1970s and processes coffee from the family group of farms along with his own at the farm’s impressive facilities. All the coffee we buy from IP is processed using the Pulped Natural method. In this method, selected cherry is sent through a de-pulper, which removes the skin and some of the mucilage surrounding the parchment-covered coffee bean. The coffee is then sundried on patios and if necessary, sent through the mechanical dryers. Drying coffee is a critical step in the process; the coffee must be dried to a humidity range which prevents mould growth and off flavours developing but is not too dry that the coffee ages quickly and tastes papery or woody in the cup. Drying, depending on local conditions, can take several days on the patios, and the coffee must be moved frequently to ensure an even final humidity. This can be a difficult bottleneck during the harvest and larger farms, and wet mills, will install mechanical dryers to move the crop through more quickly. This is a significant investment and sensible where a large amount of coffee is processed. As well as being quicker, mechanical drying has the advantage of being more controllable and precise as the coffee is constantly in motion and dries uniformly. Luiz Paulo Dias Pereira Senior must have one of the industry’s most interesting collection of notebooks - collated they tell a decades old story of growing coffee on Fazenda IP.
Flavor Profile
Coffee Details
- Type
- Single Origin
- Process
- Pulped Natural
- Roast Level
- Medium
- Origin
- 🇧🇷 Brazil
- Varieties
- Yellow Bourbon