Brazil: Ipanema Premier Cru, A40 Star Fruit [125g]

*Please note this coffee is part of our Special Reserve range and sold in 125g bags, not 220g*

An exceptional Brazilian micro-lot from the Mantiqueira Mountains

A Rare Expression of Brazilian Terroir
A standout coffee from Ipanema Coffees’ Premier Cru collection, a project that reimagines Brazilian specialty coffee through meticulous farming, innovative processing and a deep respect for the land. Grown at Fazenda Rio Verde, this micro-lot showcases the potential of Brazil’s high-altitude terroirs when paired with cutting-edge techniques and a commitment to quality.

The Farm: Fazenda Rio Verde
Fazenda Rio Verde is located in the Serra da Mantiqueira, a mountain range whose name means “crying mountain” in the Tupi Guarani language. Stretching across the states of São Paulo, Minas Gerais and Rio de Janeiro, this region is renowned for its rugged beauty and ideal conditions for coffee cultivation. The farm itself lies in the municipality of Conceição do Rio Verde and spans 1,566 hectares. Of this, 626 hectares are dedicated to coffee, 167 to other crops and 773 hectares are preserved as native forest.

This preserved area is home to virgin woodland, waterfalls, hiking trails and 51 natural springs. To protect this rich ecosystem, Ipanema established the Environment Monitoring Centre (EMC), housed in a repurposed henhouse. The EMC monitors water, soil, vegetation and climate, ensuring that the farm’s environmental impact is carefully managed.

Glebe A40: A Micro-Terroir with a Distinct Identity
This lot comes from Glebe A40, a 7.71-hectare plot situated between 1,081 and 1,120 metres above sea level, facing northwest. The trees flowered on 9 October 2023, and the cherries were selectively hand-picked on 28 June 2024. The coffee was grown in fertile clay soils under a subtropical climate with dry winters and an average annual rainfall of 1,550 mm - conditions that are ideal for producing specialty coffee.

About the Variety: Red Acaia
Red Acaia is a rare and distinctive Arabica variety, developed from the Mundo Novo lineage - itself a natural hybrid of Typica and Bourbon. It is grown almost exclusively in Brazil, where it has proven particularly well-suited to the country’s high-altitude regions. Red Acaia thrives above 800 metres and is known for producing large, dense beans with excellent cup potential. While it is susceptible to common coffee pests and diseases, its quality in the cup more than compensates for the agronomic challenges. The variety is celebrated for its balance, clarity and sweetness, often showing tropical fruit notes and a rounded acidity. It is a frequent contender in Brazil’s Cup of Excellence competitions and is prized by producers who prioritise flavour over yield. At Fazenda Rio Verde, Red Acaia is cultivated with precision and care, making it an ideal candidate for the Premier Cru programme and for processing methods that highlight its inherent complexity.

Processing: Anaerobic Natural with Extended Drying
The lot underwent natural cherry anaerobic fermentation, a process that enhances fruit-forward complexity while preserving clarity and structure. After 72 hours of fermentation, the cherries were pre-dried on patios for 59 hours, then transferred to vertical dryers for a further 95 hours. This slow, controlled drying process helps to lock in the coffee’s unique flavour profile. The beans were then stored in double-barrier big bags to maintain their quality until export.

A panel of tasters at Ipanema identify 1 key flavour note from each of their lots and the singular distinctive note for this A40 lot was star fruit. We definitely agree as there's big fruit flavours here, but they're also crisp and clean - sweet star fruit mixed with cantaloupe melon and strawberries on the aftertaste. Complex and delicate but also bold, this is a great example of natural processing.

• Country: Brazil
• Region: Serra da Mantiqueira
• Farm: Fazenda Rio Verde
• Producers: Ipanema Coffees
• Glebe: A40
• Size: 7.71 hectares
• Elevation: 1,088-1,120 m.a.s.l.
• Process: Natural Cherry with Anaerobic Fermentation
• Variety: Red Acaia
• Unique cupping characteristic: Star fruit
• Pre-drying process: Conventional patios for 59 hours
• Drying process: Vertical dryers for 95 hours
  
• Fermentation process: 72 hours

Tasting notes: Star fruit, cantaloupe melon, strawberry.

Cup of Excellence Cupping Scores

• Clean cup: (1–8): 6.5
• Sweetness: (1–8): 7
• Acidity: (1–8): 6.5
• Mouthfeel: (1–8): 6.5
• Flavour: (1–8): 6.5
• Aftertaste: (1–8): 6
• Balance: (1–8): 6.5
• Overall: (1–8): 6.5
• Correction: (+36): +36
• Total: (max. 100): 88

Roast Information
Medium to Medium Dark: keep the pace of the roast middle of the road, don't slow it down too much. Then you're looking for the middle of the gap, so those fruit flavours shine.