Coffee Of The Month - Samambaia

What’s brewing this month?

From Brazil, we welcome this delightful Coffee of the Month named Samambaia!

This cup is bursting with flavours of Ripe Plum, Milk Chocolate & Vanilla, and makes for a wonderful filter coffee.

This coffee has been produced by Fazenda Samambaia, a farm and washing station located in Sul de Minas - a popular region for coffee growing.

—

More about the coffee:

The cool, green hills of Sul de Minas provide ideal conditions for coffee growing and produce some of Brazil’s finest beans. Fazenda Samambaia has won many awards for its high quality coffee, including the Cup of Excellence.

The region is known locally as ‘Vertentes’, because it forms a border between two very important basins in Brazil: the Grande River Basin (which runs to the south) and the São Francisco River Basin (which runs to the northeast).

Henrique Dias Cambraia, farmer of Fazenda Samambaia, attributes the success of his farm to a combination of various factors - including the farm’s geographic location; competent technical management of the plantations, with individualised phytosanitary controls of the planting fields; constant training based on total quality control programs; and, most importantly, the involvement of the whole team that works on the farm. Henrique is committed not only to producing high quality coffee, but to farming in a way that is socially responsible and environmentally sustainable.

The varietal “yellow bourbon” - we introduce to you - has so much to offer: it’s sweet, delicate-bodied and complex. It can be traced back to Pederneiras, São Paulo in 1930. 

There are two theories behind the origin of yellow bourbon: the first is that the variety had come from the natural breeding of Botucatu’s Yellow and Red Bourbon, and the second that the plant could be a natural mutation of Red Bourbon.

This coffee was processed using the pulped natural method. Simply, the skin of the fruit is typically removed within 24 hours of harvest, and the mucilage (a thin layer, composed of polysaccharides, that sticks to the coffee beans' walls) is left intact on the seed. 

Then, the mucilage-covered coffee is moved to a drying surface - typically on patios - where it will ferment for 10-15 days. It is exposed to air and microorganisms until it reaches 11% moisture content.

Expect smooth, rich notes of ripe plum, with hints of milk chocolate, nuts & vanilla. With its sweet, syrupy body and medium acidity, this is a stunning brew that is complex, balanced and flavoursome.

—

How does Coffee of the Month work?

We produce a brand spanking new coffee, every month. If you’re someone who thinks variety is the spice of life - this one's for you. 

Our Coffee of the Month gives us the opportunity to shine a light on a specific grower or community as we explore amazingly diverse coffees from all around the world. 

Never want to miss out? Subscribe today.