Manga Larga

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Producer: Flávio Reis
Cultivar: Topázio
Process: Natural
Altitude: 1000m
Harvest: January – February
Notes: Milk Chocolate, hazelnut, caramel
Roast: Espresso

ORIGIN
Coffee production in Brazil is responsible for more than one third of all coffee cultivated worldwide, mainly in the south-eastern states of Minas Gerais, São Paulo and Paraná. Here, the environment and climate provide ideal growing conditions for a number of coffee varieties. Although yields vary year-to-year the country produces a staggering amount; approximately 50-60 million bags annually, and more than five million people are directly employed in the cultivation, harvesting or processing of coffee.

 
PRODUCER
Coffee cultivation began on the Rancho Grande Farm in 1933 when Mr. Aneite Reis inherited five hectares of productive land. Today, the farm is run by his son José Carlos Reis and grandson Flávio (Fafa) Reis, including their dedicated team who live on the farm all year-round. Their mission is to responsibly produce coffee of the highest possible quality without neglecting the importance of protecting the surrounding environment.

In 2019, Fafa and his team began some experimental processing methods to test the boundaries of what was possible for their coffee. Once harvested, they placed the ripe red cherries in static drying boxes for 18 days to allow for a more controlled fermentation process. After the coffee is dried to moisture content of 12%, it is left to rest for approximately two weeks before being milled. This method has allowed the production of more fruity and prominent cup profiles. They have named this new range of post-harvest treatment coffees after a special breed of horse, the Manga Larga Marchador – the national horse of Brazil. It is renowned for its endurance and strength as well as its being extremely adept and versatile in the field.

 
ROAST
Sourced through our friends at Falcon Specialty, we are delighted to have such an exceptionally well-rounded coffee from Brazil that tastes great across a range of brewing methods. Roasted gently to accentuate the smooth chocolatey notes and caramel sweetness, we love the hazelnutty aroma that reminds of rich Nutella with a delicate hint of fruitiness.

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