b3 Coffee’s bestselling single-origin is always from Brazil.
Smooth chocolate and nuts with low acidity.
Ricardo and Leonardo Taveres are third generation coffee farmers, who are excelling in the specialty coffee industry; one of their farms achieved 1st place in the 2018 Cup of Excellence, and 2nd place in 2019. They produce coffees of many different processing methods and grow both red and yellow catuai, as well as yellow bourbon. Matilde farm, located in Chapada de Minas has 550 hectares of coffee planted on mountainous terrain with thick rainforest vegetation that adds to the lush biodiversity.
This lot from Matilde is shaded by mahogany trees as it grows. This provides slower cherry maturation and thus, further cup complexity. The cherries are picked at peak ripeness, then depulped three hours after they are harvested. The pulped coffee dries for 18 days on raised beds, then after resting at the farm’s warehouse for 30 days is sent to the milling warehouses. It is then sorted by screen size, density, and colour before being bagged for export.
This coffee has its chocolatey notes turned up to 11. A crowd pleaser. This coffee is forgiving to brew and great as a beverage with milk or for baking awesome Tiramisu. It benefits from a coffee to water ratio of 1:2, and a shorter brewing time of 27-31 seconds due to its solubility. A shorter brewing time will mitigate bitterness in most coffees.