VARIETY: Catuai 144
ALTITUDE: 950 masl
HARVEST: October 2020
NOTES: Coconut and pineapple yoghurt, Nectarine, Peach
This is one of the first coffees from Brazil that we roasted for filter at NOMAD. We are very excited about it since we have long look forward to having a Brazilian coffee profile like this on our menu and, thus, be able to enjoy it in any filter method. Very intense fragrance of very ripe stone fruits. Lactic and tropical aromas of pineapple and coconut yoghurt. A vibrant acidity that reminds us of wild fruits such as blueberries accompanied by a juicy and very sweet body.
In the region of Cerrado Mineiro, Fazenda Recanto is certainly a landmark in producing high-quality coffee. Run by Vinhal Family, Fazenda Recanto has a long steady history in the coffee industry, which dates back to 1988. They are 3rd generation of farmers, producing a wide range of varieties, such as Red Catuaí, Yellow Catuaí, Topazio, and Yellow Icatu at an average altitude of 950 masl.
What stands out from this family is that every member is involved in the production and is a passion about post-harvest processing. You will find all types of processing methods, from Washed, Honey to Natural, which is uncommon for Brazilian standards. They implemented sustainability practices to respect both people and the environment.
Next to producing some interesting natural processed lots, they are surprisingly big in producing fully washed coffees. At Fazenda Recanto they mechanize the pulping of cherries but add a second stage of fermentation. Even in a bad season with a low amount of maturation in the beans, they managed to create consistency. By controlling the extended fermentation periods, they are able to improve flavour development, even when the amount of sugars is low.
Fazenda Recanto produces about 7000 bags per year, the majority of which is sold on the internal market, but an increasing amount of speciality coffee is being produced for export purposes too. They are winners of some of the most important coffee quality competitions in Brazil. Father Afonso Vihnal and his son Rafael are making continuous effort to ensure that their coffee stands out, both on the local market and abroad. According to Afonso, his secret for producing high-quality coffees is the constant care and the rigorous process of drying coffee cherries.
The greatest challenge that motivates the Vinhal Family is to combine productivity, care for the environment, and quality of the coffee they produce.
Quinta employs 50 fixed workers, who live at the farm or in the cities nearby, but during the harvest period, they usually hire 200 temporary workers as well. About 90% of the harvest is done mechanically, but when the crop is new, it is handpicked.
The passion for agricultural flows in the veins of Afonso as well as in his ancestors. They created their business little by little, as the Brazilian culture teaches. His dream is that everybody would be able to enjoy quality coffee since Brazilians do not have the habit of drinking top-quality coffee. For them, coffee means having good times and pleasure and so it is meant to be shared with the family or during a business meeting.
“We are very grateful for the recognition you brought to us. We give employees more opportunities, as it demands a lot of labour and they have already understood the responsibility of producing with quality”. – Afonso
We offer you these guidelines so that you have a guide when preparing your recipe, but you must take into account the method you are using, the grinding, the water, the temperature, etc.
Our method: V60
Our grinder: EK43
Our water: Osmotized, 93ppm
We use 15 gr of medium ground coffee and 260 gr of water at a temperature of 96ºC. We pour the water in 2 times. One of 50 gr, we wait 30 seconds and then pour the rest of the water until it reaches 260 grams. The total infusion time should be between 2 and a half and 3 minutes.