This year, czech ladies from Chicas industrysold us this Rafaels fantastic complex microlot, which he called “floral lemon grass”. This Arabica of the Topázio variety comes from sector 3 of the Fazenda Recanto farm. Rafael processed it as 3 x fermented fully washed lot. After mechanical collection and sorting using floating, the coffee cherries were fermented aerobically “dry” for 48 hours. That is, in whole cherries freely in the air. Then, in order for the temperature not to rise too much, the coffee was sharply cooled by cold water – the so-called thermal shock took place. A second fermentation followed – for 172 hours the cherries were fermented anaerobically and also without water. After this time came another thermal shock and then peeling. The third fermentation was also carried out anaerobically, but this time in water for 136 hours. Finally, the coffee was skimmed and dried for 23 days.
This coffee impressed us a lot because it has changed our view on Brazilian coffees at all. You can find in this coffee notes of raspberry and apricot on the body with a sweet long aftertaste full of marzipan and milk chocolate.