Ismael Andrade believes there is a challenge in bringing coffees to the specialty coffee market in Brazil. However, people are now beginning to understand that in producing exceptional micro-lots, there is philosophy, knowledge and hard work involved. These results have catapulted him into winning the Cup of Excellence in 2018.
We are proud to have received Ismael’s latest experiment, 'Cryo Fermentation Natural' Yellow Icatu, using his state of the art equipment to always exceed in quality and raise the bar in Brazil.
To produce this microlot, only the ripe coffee cherries were picked then separated using an electronic selection machine to make sure only ripe cherries remain. Next stage was to place ripe cherries into a low temperature and controlled environment for 96hrs. Coffee was then put on raised beds to slowly dry.
This Cryo fermentation technique of having ripe cherries in a low temperature and controlled environment has brought out this coffees bright citric and phosphoric acidity notes. With notes of fizzy orange soda, milk chocolate and honey we know you'll enjoy one of Ismael's finest lots!