I first heard about Rafael’s coffee back in February through a new (new to the US) platform called Algrano that allows roasters to purchase coffee directly from the producer while the coffee is still at origin. I contracted this coffee, intrigued by the processing and Rafael’s long standing track record as a Cup of Excellence winner in Brazil.
Fast forward to the Chicago coffee expo in April and I had the pleasure of meeting Rafael, who’s not only proud of his coffees, but of the relationships he’s been able to foster directly with roasters - a relationship we hope to build on moving forward.
This coffee underwent an intensive processing stage, involving three stages of anaerobic fermentation, each one washed with hot / cold water to create a thermal shock, centrifuged, and then finally dried on raised beds.
It shines as a single origin espresso. Cinnamon, banana, plantain, and lemongrass flavors present themselves in a 19:38 shot, and the cinnamon comes to the forefront when milk is added.
The backbone of this coffee is distinctly Brazil, and I love that I can taste origin through the processing. A delicious experience.
