Brazil - Lillian Cajjiro - Natural - Filter
Brazil has a vast array of coffee producers these days, many of whom are trying different growing and processing methods that demonstrate the diversity of what this origin is capable of.
Two years ago we sourced a small lot called La Esperanza, which offered a very tropical profile of pineapple and sugarcane, which performed much better as a filter than it did an espresso, with it's more complex profile and high acidity. Since then we have always been on the lookout for similar lots that offer a very refreshing and tropical profile.
Lillian Cajjiro is the first of two small lots we have sourced this season that further demonstrate this style of Brazilian coffee. The next one will arrive in July 2021.
Profile wise, you can expect a very sweet and bright cup. Lillian Cajjiro offers an initial burst of cantaloup like melon, paired with a stewed fruit sweetness of pineapple and fresh honey. It has a clear citric acidity that is refreshing, but not overly intense. It is a very balanced cup that is not overpowering for a natural, but definitely offers some funk that would would expect from a typical natural process.
MELON / PINEAPPLE / HONEY
How you can brew this coffee:
V60, Chemex, Kalita, Syphon, Cafetiere, Aeropress and Drip Machine (Moccamaster, Wilfa Classic etc).
Lillian Carrijo is from a traditional coffee-growing family. Her father was a passionate farmer and passed his knowledge down to Lillian and her brothers. With the help of her husband, Lillian is on the constant search to improve quality and together they have shifted focus to the production of exceptional specialty coffees. As a result of their hard work and attention to detail the farm has been recognised in several regional contests and is beginning to take part in national contests too.
This coffee is naturally processed in a traditional Brazilian manner, whereby ripe cherries are dried in the sun for 8 - 13 days on a cemented drying patio. The cherries must be consistently raked to ensure even drying and prevent over-fermentation or mould formation. After drying they are rested for upwards of 1 month before hulling, grading and sorting to remove defects.
Lillian’s farm is near the town of Ibiraci. The town is in located in the state of Minas Gerais very close to the border with Sao Paolo and forms part of the Alta Mogiana region (literally, ‘high’ Mogiana). The local economy is dominated by coffee production and boasts some of the highest elevations for coffee production in Brazil, allowing for cooler temperatures and more complexity in the final cup.
The wider Mogiana region, which runs along the São Paulo and Minas Gerais border, is home to some of the most consistently sweet and well-structured naturals produced in Brazil. The region boasts 3500 farmers cultivating a combined area of 202,000 ha.
- Farm: Lillian Cajjiro Veto
- Varietal: Catuai & Mundo Novo
- Process: Natural
- Elevation: 1060 MASL
- Weight: 250g / 1KG
- Roast: Filter
- If you are interested in serving this coffee in your business, please get in touch on either firstname.lastname@example.org or call us on 0131 656 9565