On the contrary. And that’s good.
We wanted to release a non-Brazilian Brazilian, but what we got is a Brazilian in a premium version!
A coffee that has it all: lots of chocolate, a thick but smooth and pleasant body, and a light, sweet-fruity note reminiscent of wild strawberries. How did this happen? By selecting the right variety for the right processing method!
Here’s how it happened: The Oeiras variety was developed at the Federal University of Viçosa in collaboration with the national organization EPAMIG, using genes derived from a cross between the Red Caturra and Timor varieties. Our Oeiras tastes somewhere between Mundo Novo and Red Catuai – that is, lots of chocolate notes on the one hand and juiciness on the other. Oeiras cherries were fermented – in this process, selectively harvested cherries were wrapped in black foil and fermented for 96 hours in an anaerobic environment. The fermented cherries were then dried on a concrete patio until they reached the target moisture content, left for 30 days, and then the cherries were pitted and prepared for export. The cross between a new (certainly at HAYB!) botanical variety and a more elaborate process gives us this plus coffee. There is a little more of everything here than you might expect.
