Very interesting tropical and stone fruit notes can be found in this Brazilian coffee. For example, passion fruit and plum fragrance. Slightly more caramelised aromas when it comes into contact with water remind us of cocoa powder and candied orange. Buttery body and honeyed acidity that ends with a long and pleasant aftertaste.
In the region of Cerrado Mineiro, you will find families that have grown big through coffee production, but the story is different. Based in Patrocínio and Serra do Salitre, Quintas de Guimarães is a family-owned company that grew by specializing in other high-quality crops such as corn, cotton, wheat and soybean, since the end of the 19th century. Their involvement in the region’s development is noticeable. The family has several farms within Cerrado Mineiro, including in Guimarânia, a city that was founded by them.
Francisco Guimarães, also known as Chico, told us that their family is well known for cereals, but their coffee production was still unknown. The family planted their first coffee plants in 2010. Their experience and eye for innovative technology, have helped them to take big leaps towards producing high-quality speciality coffee.
Quintas de Guimarães aims to produce more pulped natural than natural lots using extended fermentation times. All lots have traceability, keeping lots well separated during the post-harvest. They have several varieties on their farm, such as IAC 125 RN (IBC 12), Topázio, Catuaí 62 and Catuaí 144, Paraíso MG2, Guará, Arara (like this one), IPR 103, Catiguá MG2.
The coffee from this Fazenda is been the winner of multiple local contests within the region, such as the “Cerrado Mineiro”, the “Emater” or the “Expocaccer” contests, placing 1st two years in a row.
“I want everyone to be able to consume quality coffee, not only to understand the quality itself but also how it is done. We seek to produce quality coffees and find customers who value not only our story but also our product”. – Chico
At Quintas de Guimarães they are conscious about the importance of environmental preservation since it has a remarkable impact on our future. They regularly conduct research studies into the flora and fauna within the region, so to maintain the ecosystem as preserved as possible.
“We know that if we don’t protect our water springs, we can damage our future”. – Chico
To fulfil their promise and maintain the certifications they boast of (Rain Forest Alliance, UTZ, 4C, Cafepratices, Certifica Minas), they strictly follow Brazilian laws. However, their commitment goes further, since they provide also protection for rivers and reserves, by providing about 700 hectares of their land surface for a natural conservation area.
We offer you these guidelines so that you have a guide when preparing your recipe, but you must take into account the method you are using, the grinding, the water, the temperature, etc.
Our method: V60
Our grinder: EK43
Our water: Osmotized, 93ppm
We use 15 gr of medium ground coffee and 260 gr of water at a temperature of 96ºC. We pour the water in 2 times. One of 50 gr, we wait 30 seconds and then pour the rest of the water until it reaches 260 grams. The total infusion time should be between 2 and a half and 3 minutes.
