NINHO DA ÁGUIA
NINHO DA ÁGUIA
Cherry. Butterscotch.
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| Origin: | Caparao, Brazil |
| Roast: | Filter |
| Producer: | Clayton Barrossa |
| Altitude: | 1400 Meters |
| Varietal: | Catuai |
| Process: | Natural |
Ninho da Águia is located on the slopes of the third highest peak in Brazil: Pico da Bandeira. Clayton Barrossa is a coffee rockstar: he meticulously tends the land, making the most of the high altitude and rich soil. Clayton operates purely organic and by hand only. He also roasts most of his coffee by himself to supply some of the best restaurants in Brazil.
Working closely with Clayton, we are excited to release our latest microlot - a cofffee as memorable as the man himself. Silky on the palate, with the luscious sweetness of ripe cherry and creamy butterscotch, this delicious lot shows off complex Brazilian flavour.
The Cup
The Cup
In the cup, this microlot shines with the sweetness of cherry, plum, and dark chocolate. Like our releases from Clayton in previous seasons, the profile is full-bodied with butterscotch sweetness. One of the most refined Brazilian coffees we have tasted this year.
About The Farm
About The Farm
Clayton is a rock-star within a new generation of coffee growers in Brazil. He is making headlines with high pricing for his handmade qualities. He also roasts himself and supplies Michelin-Star Restaurants with his coffees. We are proud to be his partner, and Clayton shares his absolute top lots with us every year. Having returned to the land of his family in the 90’s, he now lives with his wife and daughters on the estate.
Adjacent to the Caparaó National Park, it was only natural for Clayton to be fully organic, helping to preserve the land for generations to come. 55 hectares of land are divided between preserved forest, natural springs, and coffee planted alongside other crops. The small cultivated area produces an average of 300 bags of coffee per season, reflecting Claytons dedication to quality and sustainability.
The Process
The Process
With a cool and humid climate, harvest takes place from June to December. Only fully ripe cherries are selectively picked by hand, sorted, and gently dried on raised beds. The drying period of between 20 to 30 days creates an even consistency throughout the beans and deep, defined flavour.
