Rancho Grande, Brazil | Natural
Unroasted raw green coffee beans
| Farm: | Rancho Grande - Manga Larga |
| Location: | TRES PONTAS, SUL DE MINAS |
| Varietal: | Mundo Novo |
| Process: |
Natural |
| Altitude: |
950 masl |
| Cup Score: |
85.5 |
| Cup profile: | Cherry sweets, raspberry jam, raisins, orange, cocoa and fruity |
Coffee production began at the Rancho Grande Farm in 1933, when Mr. Aneite Reis inherited 5 hectares of crops to start production from. Today, the farm is run by José Carlos Reis and his son Flávio (Fafa) Reis, both son and grandson of Mr. Aneite. The family values diversification and also have many cows for dairy and meat production. The mission of the farm is to responsibly produce coffee of the highest possible quality without neglecting the importance of protecting the environment and the caring for the well-being of its employees. To this end the family has invested in building modern housing with water and electricity for some of the farm workers, they are able to stay here without extra charge, but must pay for their subsidised living expenses.
Manga Larga Series
In the 2019 harvest in collaboration with Fafa and the his team at Rancho Grande, Cocatrel Direct and ourselves at Falcon we began some experimental processing methods to start to test the boundaries of what was possible for the coffees from this farm. Initially Cocatrel Direct had had some very good results from using the new static boxes to help slow fermentation and drying down to create profiles not commonly associated with these style of coffees. Building of their initial work and adding another layer of pre anaerobic fermentation before drying in the static boxes we have managed to produce some coffees that we feel live up to the process in cup quality. This range of coffees is named after a breed of horse 'Manga Larga' known form this region for its high quality and special attributes that are part of the history and story at Rancho Grande.
The coffee went through the wet route to separate the beans (green, cherry and dry). Then this coffee went to static boxes where it remained for 4 days with only cold air. After losing some of the remaining water from the beans, the coffee remained for 20days at a temperature of 27°C. After drying (11% moisture), the coffee rested for 19 days before being processed in the machine.