Inacio is one of Manhattan Coffee Roaster’s first direct trade partners and he’s doing some amazing work in Sao Sebastio do Anta within Mate de Minas. São Sebastião do Anta the region Inacio’s farm resides is not that well known for coffee growing, in fact Inacio’s father primarily traded in conventional coffee’s during his 43 years farming coffee. This was indoctrinated by green traders, who told Jairo he would never be able to produce specialty grade coffee on his farm period. Even Inacio himself was not intending on taking over the farm from his father, but when Jairo came down with a serious illness Inacio returned to the fazenda and his passion to continue his fathers legacy blossomed.
On his father passing, Inacio made it his mission to improve the farm from the ground up. He’s a young ambitious farmer that is open to new ideas from soil management, processing to drying and the results in the cup really speak for themselves. The farm is small enough that no mechanical picking machines are used, which is generally uncommon in Brazil. The care and attention to detail on picking and processesing is paramount to Inacio, he believes that by investing in the farm he can lift the entire community up. Even on his second harvest the community was benefiting immediately as the prices he had achieved had greatly increased from when the farm was focussed on high yield conventional production.
This particular lot of Inacio’s coffee is rather unique and not for the faint hearted. Inacio had collected some of his cherries from his farm that displayed large quantities of wild yeasts and then propegated them before adding them to the large anaerobic tanks he had on the farm. The results are very interesting as he ended with a coffee that has extreme intensity, the cup profile is more tea driven but sweet .
Expect notes of Lapsang Souchong, whiskey and dark chocolate.