Limited Release Salt Marsh Brazil Camocim Roast Coffee - 250 Grams
Limited Release - Norfolk Salt Marsh Aged Brazil Camocim Iapar 59 Natural Process. Single Origin Cup of Excellence Winner Q Score 93.6
WE HAVE A TRULY UNIQUE COFFEE FOR YOU TO TRY. THE BEST COFFEE FROM BRAZIL AGED IN THE SALT MARSHES OF NORFOLK
The Best of Brazil: The Biodynamic Brazil CAMOCIM IAPAR 2017 single origin Arabica coffee. Awarded the Cup of Excellence with the highest score for a Natural process of 93.6. This beautiful coffee was stored in the salt marshes of Norfolk for six months inside a floating boathouse. Inspired by the South West coastal regions of India, Monsoon Malabar is a process applied to freshly harvested coffee beans. The seeds are exposed to the Monsoon rains for three to four months. These tropical rains cause the beans to swell while decreasing their original acidity. This results in a smoother flavour profile with a lower PH balance.
The Roastery has sought out an environment in the UK to create a coﬀee as unique and special, with smooth full ﬂavours and low acidity. Marcel, one of the Director’s thought that the Norfolk salt marshes would be the ideal place to experiment with a UK variation. Marcel’s father, a frequent visitor to Norfolk, was tasked with ﬁnding a suitable place to put the plan into action. After some detective work he came across a quirky ﬂoating boat house set amongst the Norfolk salt marshes where we hung a test batch of the famous Camocim Estate green coffee beans for the duration of the English “monsoon” season!
Would storing the coffee in the Norfolk salt marshes change the complexity and taste of the coﬀee?
The first coffee sack was stored throughout the winter, checked occasionally by Harry, the owner of the boat house to make sure nothing untoward was happening. The initial batch was retrieved and taken back to our Roastery in the heart of Northamptonshire in March 2018 for sampling. At ﬁrst sight there was a deﬁnite change in the colour of the beans. We roasted and cupped the coffee checking the PH and ultimately the taste. We found there had been a signiﬁcant change in the coﬀee. Cupping revealed a less acidic ﬂavour. The Norfolk salt marshes ageing process had given a smoother mouth feel and salted popcorn finish on the tongue.
After the success of the ﬁrst batch, we decided to put a larger quantity through the same process. Larger premises were required and another salt marsh boathouse that ﬁttingly had been used for taking grain off sailing barges, was found and became the location for the second batch of beans for the next six months.
The unexpectedly dry summer created a gentle change to the salt marsh process. The taste outcome is a very delicate, smooth profile with subtle salted popcorn finish. WITH A LIMITED RELEASE OF JUST 40 KILOS