Category

Origin

Traceability Project

Brazil

Pulped Natural Bourbon – Fazenda Carmo

30kg grainpro

Location: Mantiqueira de Minas, Heliodora

Varietal: Bourbon

Cultivation: 1100 m. altitude, in full sun

Process: Pulped Natural - Descascado

The Junqueira family has been involved in coffee production for many years. They have purchased Fazenda Carmo around 30 years ago, and have since dedicated 30% of the land to reforestation projects.

Espresso

  • dark chocolate
  • almond nougat
  • pear
  • fig
  • spice
  • amaretto biscuit

Medium-bodied with a pleasant backdrop of dark chocolate and sweet notes of almond nougat, amaretto biscuit, pear and fig. A hint of spice in the aftertaste.

Cupping

  • ripe fruit
  • almond
  • walnut
  • citric acidity

Pulped Natural/Honey/Wet-Hulled Process

Halfway between washed and natural, Pulped Natural (Cereja Descascada) originates in Brazil, Honey (Miel) in Costa Rica and Wet Hulled (Giling Basah) in Indonesia.

The harvested coffee cherries are selected either manually or mechanically to remove unripe fruits and foreign matter. They are then depulped.

Pulped Natural coffees have the skin (exocarp) and pulp (outer mesocarp) removed from the cherry, and the beans are placed to dry with their mucilage (inner mesocarp) intact. From here onwards the process is similar to a natural: the sucrose in the mucilage penetrates the beans, and when the desired humidity level is reached, the beans are hulled and left in parchment (endocarp) before being milled and bagged.

Honey processed coffee has varying degrees of pulp left on the parchment during depulping and drying, in ascending order from White, Yellow and Red, to Black Honey. The sucrose in the pulp and mucilage penetrates the beans, and when the desired humidity is reached, beans are hulled and left in parchment before being milled and bagged.

Wet Hulled coffee cherries are usually depulped locally at farm, removing the pulp. They are then placed in tanks for trasportation to the mill, during which a brief fermentation helps break down the pectin, to make wet hulling easier. At this point their humidity level ranges around 35-50%.
The beans are then washed and place to dry in the sun for a couple of days, until they reach 20-24% humidity, where the beans are still humid and soft, and the parchment is semi-dry. The beans are then very carefully hulled and milled, as the drying is faster without parchment and takes only a couple of days to reach 12% (because of the climate they must be moved inside during the humid Indonesian nights). They are then bagged and ready to ship.

Good for use in

  • Espresso

  • Cappuccino

  • Moka

Traceability Project

Brazil

Pulped Natural Bourbon – Fazenda Carmo

Brazil