Marcelo

About the Bean

Origin: Brazil
Region: Cerrado Mineiro
Farm: Olhos D'Agua - Bioma Cafe
Variety: Paraiso 2
Process: Natural
Harvest: 2021
Tasting Notes: A fruit-forward, complex coffee with chocolate, pineapple, plum, citric acidity and an herbal finish

About the Farm

Bioma Café's story begins back in 2001 when Marcelo Nogueira Assis and Flavio Marcio Silva met each other and committed their life purpose to farming. Both Marcelo and Flavio were born in farming families. Flavio, who has vast experience in managing family businesses, met Marcelo, who was a recent graduate in the technical school of agriculture and cattle and was eager to explore the farming universe. As a result, they formed a partnership based on love for agriculture, respect, and reciprocity. 

In 2010, an opportunity arose and they began their first farm, focused on specialty coffee production in Campos Altos county. They carefully evaluated each piece of land that would receive the coffee crops, for the purpose of producing extraordinary coffees. After a long period of looking for the perfect terroir, the farm location was selected, a place that produces the most incredible coffees in the high plateaus of Cerrado Mineiro. 

All of Bioma Cafés's productions are natural processed, with no water used during the whole process. The coffee harvested is separated by plot, varietal, and harvest date, so one lot is only mixed with another after classification and knowledge of the sensory profiles of each lot. All harvested coffee is processed in on-farm facilities, and there are no third parties in this process. All of these practices mean quality control. From the beginning, the Paraíso variety has a history of quality on the farm, so it makes up a good part of our microlots. As every year, we start harvesting with mapping, where we assess the potential of the crop for the varieties. Based on the mapping, we decided that we would process this lot of Paraíso in a conventional yard, following some criteria of layer thickness and overturning. The batch was separated in a wet way, dried in an asphalt mud yard. The drying took place in a thick layer and without turning over the first day, then turning over 3 times a day in the following days, and the end of the drying was in a volcano. After 22 days of drying, the beans were removed to rest for 30 days.