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Siste dag i Brasil / Last day in Brazil

Mario og assistenten gjør klart til cupping / Mario and his assistant are getting rady for some cupping.

Mandag var min siste dag i Brasil før hjemturen på Tirsdag morgen.
Jeg startet dagen med en lang cup tasting hos Bourbon Specialty Coffees der deres cup taster, Mario, viste meg ulik kaffe fra ulike farmer som var prosessert på den naturlige metode(natural) og Pulped Natural.
Smakingen foregikk blindt og jeg merket at det var meget varierende kvaliteter på bordet. Allikevel var det et par som stakk seg ut. Min favoritt var en Natural fra Sertaozino plantasjen av typen Mundo Novo. En stor kaffe fra store trær. Denne hadde en deilig sjokolade og nøttesmak med en ekstrem fylde og sødme. Jeg likte også godt en Gul Bourbon Natural fra Rainha. Den var noe lettere og hadde den klassiske modne natural frukt preget. Begge kaffene var rene og meget transparente med tanke på at de er prosessert med Natural metoden.

Jeg fikk i tillegg smake forskjellen på Rød og Gul Bourbon fra Fazenda Rainha. Forskjellene var minimale, men den røde stakk seg ut med en søtere syrlighet og et generelt mer livlig og friskt preg. Den gule varianten hadde mer tørr syrestruktur og manglet sødme.

Vannkoker med digitalt termometer og dusjhode for fylling i koppene / This cool water boiler had a digital thermometer and a showerhead to ensure efficient and easy filling of the cups.

Senere på dagen fikk jeg omvisning på Fazenda Barreiro. Mr. Joao tok meg rundt og viste stolt fram sine tørkesenger som han hadde bygd i en gammel stall. Joao hadde til og med montert vifter over sengene slik at kaffen skulle tørke mer effektivt. (Det var rene el Niño under viftene)

Tørkesenger med vifter over / Fanned suspended beds

På Fazenda Barreiro tørker de kaffebønnene på patio i 3 dager, så på suspended beds med tak over og vifte i 3 dager, så 3 dager på patio , så 3 dager på suspended beds. Deretter 70 timer i naturgassfyrte mekaniske tørkere ved 50°C lufttemperatur og 28°C kaffebønnetemperatur.
Dette var totalt annerledes enn alle de andre farmene jeg var på under turen og det som slo meg var at ingen praktiserte prosessene likt. Allikevel har farmene gang på gang fått utmerkelser for sin høye kvalitet, blandt annet i Cup of Excellence.

Mekanisk tørker / Mechanical Dryer

Etter et godt besøk gikk turen til hotellet der jeg fikk pratet masse med Camila Medri, som var eier av både hotellet og Sa Rosa Café (Tror til og med hun var like gammel som meg). Jeg viste dem litt latte art og fikk anledning til å brenne litt kaffe sammen med Camila. Deretter delte vi en bedre flaske vin til et bedre måltid på Sa Rosa. Det var en perfekt avslutning på en flott tur. Ingenting er bedre enn å utveksle litt kunnskap og erfaringer med folk som er oppslukt i både kaffe, smaksopplevelser og det gode liv.

My last day in Brazil started at Bourbon Specialty Coffees where Mario, their cup taster, had set up a huge table of different coffees from the farms they represent. Half of the table were coffees that were natural processed. The other half was pulped natural cofees. My favourite coffees on the table were both natural processed. One Mundo Novo From Sertaozino farm, which had a fantastic body, sweetness and mothfeel with some lovely chocolate and nutty aromas. A big coffee coming from big trees. The other favourite was a yellow Bourbon from Fazenda Rainha. This coffee was a bit lighter in texture and had the classic sweet and ripe fruity flavour that I expect from a natural processed coffee. Both of these coffees were remarkably clean and transparent to be Natural processed coffees.

I also got to taste red and yellow bourbon from Fazenda Rainha to compare the 2 varieties. There were only small differences in flavour, but the red Bourbon had a slightly sweeter acidity and overall it was more lively and refreshing. The Yellow Bourbon had a slightly astringent note and could have had some more sweetness to balance it off.

After the long cup tasting session I went to see Fazenda Barreiro, where Mr. Joao showed me around. He was very proud of his suspended beds that he had built in his old cattle stables. (That’s right. Get rid of the ol’ cattle and make space for the coffee!) He had also mounted some super strong fans over the suspended beds to make the drying more efficient. (It felt like El Niño was under those fans). He normally would dry the coffee on patio for 3 days before drying for 3 days on the suspended beds. He did this twice before drying the coffee in mechanical dryers that was heated with natural gas. The air temperature in the mechanical dryers were 50°C giving a beantemperature at about 28°C.
His methods were totally diferent than on any of the other farms I have visited on this trip. In fact none of the farms were doing the same when it came to processing the coffee. Despite the variations, these farms have gotten numurous awards for their excellent coffees and they have all earned the Cup of Excellence award at least once.

Mr. Joao

Rød Bourbon klar for plukking / Red ripe Bourbon ready to be picked

After a long farm visit I got back to the hotel and Sa Rosa Café where I got to hang out with Camila Medri, who was the owner of the hotel and the Cafe. (and I believe she is at my age) Camila was very passionate about coffee and I soon got to roast some baches with her after showing them some of my poor (out of practice)latte art.
We finished the session with a bottle of nice Cabernet from Brazil along with delicious food from her café. It was the perfect ending on a very educational trip. I just love to exchange knowledge with people that are obsessed with coffee, taste and good living.
Camila Medri i kjole og høye heler. Kaffebrenner med stil. / Roaster in style, Camila Medri wearing a dress and high heals as she shows me her roasting style.

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