If you have bought coffee from us for a while, then you will know we do like to bring in a few higher scoring Brazilians through the year, ones that buck the trend. At least this is how it used to feel, but now with a plethora of wonderful Brazils arriving over the last few years, now it is much more common place. Whether you have an opinion or not, we welcome you to sit back and enjoy the brew with an open mind. This lot is an exceptional coffee with a unique flavour profile, in comes lots of tropical fruits and complexity with high sweetness, pineapple leads with a tart citrusy and grape acidity reminiscent of star fruit, throughout the cup is a high syrupy and complex sweetness, a mouthful of gummy bears.
Gabriel is a third-generation coffee farmer and an avid enthusiast of specialty coffee. Among his many achievements, including winning the Cup of Excellence, what struck Bossa most during their visit to his farm was his relentless passion for achieving the perfect flavour. Gabriel is part of a dynamic new generation of Brazilian coffee producers who are pushing boundaries, experimenting, and innovating in the world of specialty coffee. This lot for example has been dried on raised beds and was kept in thicker layers on them to enable an induced fermentation prior to fully drying.
The history of Nunes coffee began with livestock. For many years Osmar Pereira Nunes, the patriarch of the family, took care of the herd of cattle without imagining that the most valuable fruit of this region was still to be cultivated. In 1984 Osmar Junior planted 10 hectares of Arabica coffee in the soil of Cerrado Mineiro. Although his story began with his father's cattle, his passion for agriculture spoke louder, intensified by the influence of immigrants who came to invest in coffee in the lands of the state of Minas Gerais. In the following year, another 7 hectares increased the coffee plantation in Freitas farm. After 30 years working in the field, Juninho says that "There isn't a greater fulfilment for a producer than arriving at the farm and smelling the flowering coffee." From the start to now, an unimaginable revolution has taken place in the countryside and also in the consumer taste and desire for coffee. For Juninho, "coffee is no longer a commodity , but a spice, a product valued and appreciated worldwide".
NEW GENERATION
Nunes Coffee still has the dedication and passion for coffee from the third generation, Juninho's son, Gabriel, an agronomist graduated by the renowned University of Viçosa. For Gabriel, "modernity demands quick decisions and has immediate consequences. In the past it was produced only by volume; today it is necessary to balance the social, environmental and financial pillars of a farm for the business to thrive. Planting today is about ensuring quality, making the correct soil management in order to reduce the use of inputs, having environmental awareness and understanding what the market seeks in the harvest.
Juninho confirms that he has also given support and knowledge to family members to invest in coffee. "I am very pleased to be such an example. I don't hide knowledge and I hope that others can arrive where we are today. This is very important to add value to our region, because everyone wins. Gabriel is our third generation, but the farmer always looks forward, always wants to see his work progress. One day I dreamed of having 200 hectares of coffee planted, today we have 300 and we still dream of growing more, producing more and improving. The new generations come to continue this work, with more knowledge and renewed energy".
COFFEE
The coffees harvested from the Nunes Coffee farms are rated as one of the best in the world. They are winners of national and international awards, and it is the recognition of daily work, dedication and the use of innovative processes and advanced technologies. "We always participate in competitions as a way to evaluate our product and this has been very welcome," says Juninho. According to Gabriel, "Nunes Coffee farms are in a privileged region, with ideal altitude and little rainfall during the harvest. This produces high quality coffees, but also it is necessary to stand out to the consumer. That's why we continue to invest in technology, to improve the handling and also to experiment with some controlled fermentations to improve our product."
