Brazil Caixa Da Fruta

Origin

• 🇧🇷 Brazil· Sul de Minas

Tasting notes

Character

• Bright
  30
• Clean
  20
• Funky
  20

Name: Caixa Da Fruta Origin: Tres Pontas, Sul De Minas Varietal: Mixed Altitude: 900-1100 metres above sea level Process: NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. Flavours: Cherry, Hazelnut and Milk Chocolate Importer: Falcon Coffees Where is it from? The Cocatrel Cooperative was founded in 1961 in Tres Pontas and has now grown to the second-largest Cooperative in Brazil. There are over 6000 members who are part of the cooperative, and they have 11 different buying points across the region. All the coffee is electronically tagged and recorded on delivery with a unique QR code giving full traceability on all the coffees for the growers to know exactly where their coffee is. Over 50% of the members of the cooperative grow coffee on land that is less than 10 Ha in size. At Falcon Specialty we work with a branch of the Cooperative called Cocatrel Direct Trade who work to source the best coffees and promote these for their members. Caixa De Fruta which translates as "Box of Fruits" is a blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. of made from mainly from one particular area called Carmo De Cachoeira. The coffee is selected for its red fruit and creamy milk chocolate profile by the cuppingCuppingThe standardized tasting ritual — coarse grounds steeped in hot water, crust broken, slurped from a spoon — used to score and compare coffees. team in the Cocatrel Direct Lab who assign it to this profile blend. The coffee must have a clean profile and be scoring 83 + on evaluation. All the coffees that are part of this blend are dried in static boxes. These are 1 m deep boxes with a capacity for 15000 litres of cherry, which equates to 25-30 bags of green coffeeGreen coffeeUnroasted coffee seeds as they are traded and shipped. Roasters buy green and roast locally; 'green buying' is the sourcing side of the craft.. The boxes have a vented grill at the bottom to allow for air to be circulated from below up through the drying coffee. There are two thermometers at different depths to ensure a safe temperature always below 40c. They are referred to as static due to the coffee remaining still in the boxes and not being turned or rotated during drying. After it is dried, the coffee is then left to rest for approximately 1- 2 weeks before being milled. This method has allowed the production of more fruity and prominent profiles from the usual profile we