Niquinho, Brazil

The Producer

When Luiz Paulo’s grandfather died, in recognition of his career and trajectory, his family decided to heir him a coffee farm called Sítio Senhor Niquinho, which was actually his grandfather’s nickname. Located at an altitude of about 1100m and with an annual rainfall average between 1250 and 1400 mm, Sr. Niquinho has native forests, riparian woods around and water sources, which are fully preserved. The coffees grown there are processed in Irmãs Pereira farm due to closeness of the properties and the large processing capacity of Irmãs Pereira.

Process

Constant brix measurement and visual assessment to decide when to start harvesting. Once the ideal maturation level was reached the cherries were picked and taken to be washed down (clean from dirt/ leaves etc) and processed to sort floaters from ripe cherries, but they are not pulped. After that only the ripe cherries were taken to the concrete patio to be dried off for 22 days.

The cup

This coffee is both familiar and fun, with classic flavours that we love from Brazilian coffees like chocolate and nuts - but we've also found some surprising undertones in the cup that we're really enjoying. As a black coffee, there is a thick heavy body and mild acidity, but also note of candied lime and tropical fruits shines through to brighten up the cup and delivery a delicious complexity. When drunk with milk, the heavy body and naturally high sweetness become the star of the show