Brazil | Fazenda Progresso / Natural

BEST SERVED AS

// SPECIAL SINGLE ESTATE LOT

REGION: 
Mucugê, Chapada Diamantina, Bahia

PRODUCER:
Borré Family / Fazenda Progresso Dry Mill 

ELEVATION:
1150masl

VARIETALS:
Catuaí, Topazio

PROCESS: 
Natural

AWARDS:
Cup of Excellence 2015 #15, 2017 #20

TASTING NOTES:
Plum, red apple and dark chocolate, with brown sugar sweetness and a heavy body. Rich and sweet.

FARM:
Fazenda Progresso is a beautiful farm nestled in the Chapada Diamantina mountain range, in the heart of Bahia. Fazenda Progresso is owned by the Borré family who have been in business for three generations. The history of the farm dates back to 1984.

FERMENTATION:
This coffee was carefully hand-picked by a specially trained team between June and August. The cherries were selected at the peak of ripeness, and then carefully dried on meticulously clean patios under the protection of a greenhouse and turned regularly for 24 hours. The coffee was then dried very slowly and thoroughly in mechanical dryers for 18 hours and then rested for 6 hours. This process was repeated for a total of 40 hours until the coffee reached 12% humidity. Progresso has done a lot of experimentation with drying and has found that this method yields the very best results and ensures that the coffee holds its quality over an extended period of time.

Once dry, the coffee was hulled to remove the dried fruit skin, cupped by the QC team and placed in large silos to rest. When the coffee was approved and ready for export it was processed at Fazenda Progresso’s dry mill which is also located on the farm.

BREW RECIPE ESPRESSO
PRESSURE / Pre-infuse for 4s
TEMPERTURE / 94°
DOSE / 21g
BASKET / VST 22g
YIELD / 50-55ml
TIME / 28-32s
RATIO / 1:2.5