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Brazil

Voulez Brew

Tastes like: cherry, dark chocolate, grapefruit, red apple

£7.95£29.00

Clear

Compared to the patio-processed Jacutinga, this is fruitier and more complex. There’s plenty of chocolate, but it’s dark chocolate instead of milk, and there’s an elegant cherry fruitiness, as well as some apple, grapefruit and even a hint of spice.

THIS IS PERFECT FOR:

Any time – it’s a great all-rounder!

Brazil

Sitio Jacutinga, Poço Fundo, Minas Gerais

If you’ve been part of our gang for a while, you’ll know that we’re now 5 years into a project with the community at Jacutinga in the hills of Southern Minas Gerais, about 45 mins drive from the small town of Poço Fundo. The two farmers with whom we work most closely are Osmar Pereira (who produces You Gotta Fight) and Elton Alves.

Elton is a younger guy, who is keen to push the boundaries of what can be achieved in terms of the quality and flavour of his coffee, and together with our great friends at Legender Specialty Coffees, Demilson & Herico, as well our good friend Ian from Ethical Addictions Coffee in the UK, we talked about funding some raised drying beds, in order for Elton to do some experimental lots – processing his coffee in a way that would far more likely be seen in Eastern Africa than in Brazil.

In Brazil, farmers use patios to dry their coffee, instead of raised beds. The extra air circulation, the thickness of the layers, the temperature control – all these are factors on how the finished coffee will taste, and we were delighted to help install the beds when we visited Brazil in the spring of 2019. This is basically down to you guys, so if you’ve bought coffee from us, especially Osmar’s coffee, then you’ve helped make this happen.

We were sent updates of Elton and the family as they experimented with the processing, and we guaranteed a price far higher than the normal, regardless of the results. If the coffee was undrinkable, then we’d still buy it, because we wanted Elton to be sure that we were invested in the project, and to allow him to use some of his best coffees to experiment with without worrying about the cost implications.

The latest harvest arrived a couple of months ago, but due to having a little bit of a backlog of coffees, we’re releasing it now. It’s worth the wait.

Due to it’s experimental nature, this is a small lot, so it won’t hang around for ages. As soon as the pandemic allows, we’ll be heading back to Brazil to catch up with these guys, and to discuss how else we can work together. 

Compared to the patio-processed Jacutinga, this is fruitier and more complex. There’s plenty of chocolate, but it’s dark chocolate instead of milk, and there’s a load of other flavours too; cherry, apple, ruby grapefruit, red grape & more.

In espresso, it’s incredibly sweet, sticky, and moreish. In milk drinks, it’s wonderfully rich, with a load of cherry jam-like flavours coming through. In filter, or pour-over, the ruby grapefruit acidity is to the fore, but there’s plenty of chocolate sweetness too. However you brew it, it’s delicious, thanks to the families involved, the care taken at each step of the chain, and your continued support.

PART OF OUR NEIGHBOURHOOD:

COFFEE BEAN SPECIFICATION

PROCESS

Raised bed natural process

VARIETAL​

Red & yellow catuai

ALTITUDE

1,200m

FARMER

Elton Alves, Osmar Pereira & families

COMPLEXITY

FAVOURITE GRIND

We love this coffee brewed for:

ESPRESSO

Filter

V60

MOKAPOT

Chemex