Brazil Alma di Monti

From £11.25

Funky, Fruity, Full-Bodied

This special microlot has been processed using anaerobic and sun drying methods. This subsequently brings out delicious fresh cherry notes, providing a clean cup that’s truly unique and world class!

We find Alma di Monti is best brewed as a filter coffee. You will be amazed to learn that the dynamic, fruity flavour of this coffee is enhanced as it cools.

Region

Fazenda Rio Verde

Altitude

1092 – 1152 MASL

Varietal

100% Red Acaia

Roast

Medium

This outstanding coffee originates from the town of Serra de Mantiqueira in the Minas Gerais region of Brazil. In 2014, this Red Acaia varietal was planted and carefully monitored to create an optimal growing environment for the coffee cherries to flourish. In 2018, Ipanema began harvesting this Premier Cru range: a very small batch of carefully hand-harvested lots grown at high altitudes at the estates oldest farm, Rio Verde.

Established in 1969 in Minas Gerais, Brazil, Ipanema Coffees is a unique company known for its commitment to innovation, long-term relationships, and consistent delivery. Operating in 25+ countries, the company’s competitive edge lies in its ability to continually develop skills and expertise. Specialising in Specialty Coffees, Ipanema Coffees also offers customised solutions by providing diverse tools and services to meet the specific needs of its clients.

Rio Verde, founded in 1887, is the oldest farm owned by the company. Spanning 1,500 hectares in the Mantiqueira de Minas Mountains, this farm is a natural sanctuary with elevations reaching up to 1,300 meters above sea level. Surrounded by virgin forests, waterfalls, springs, and hiking trails, Rio Verde’s clay-rich soil is abundant in decomposed minerals, nutrients, and water springs. The high elevations and mountainous terrain create a unique microclimate with mild temperatures and an annual rainfall average of 1,600 mm, making it ideal for growing various coffee varieties. The diverse environment and coffee types contribute to distinct terroirs, resulting in complex coffee profiles with a variety of flavours and nuances.

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