Bahia, located in the northeast of Brazil, coffee cultivation only began here in the ‘70s. Yet it’s already gained fame for its quality beans and use of technology. About 75% of its crops are Arabica.
There are two producing regions within Bahia, Cerrado and Planalto da Bahia: These are the most high-tech coffee-producing regions in Brazil, full mechanization is common. This is made possible by the uniform ripening and rainy winters. This results in sweet coffees, usually Catuaí, with low acidity and a full body.
The region has recently been known for producing high quality coffees, especially in the region from Chapada Diamantina at Planalto da Bahia.
Atlantico Baiano: Like Conilon Capixaba, this region produces Conilon (Robusta) on small properties at low altitudes.
Origin: Brazil
Altitude: Between 400 to 600 masl
Grown Varieties: Conilon / Robusta
Region Specific: Conilon Capixaba, Bahia.
Process: NATURAL. Selective Handpicked Fully Ripe Coffee Cherries only & sun dried during 3 to 4 weeks.
Cup Profile: A very nice and interesting Robusta coffee! Sweet and spicy. It's literally a mix of spices, as clove, pepper, mature red ripe fruits. Bold body and medium citric acidity.
Recomendations: Fine robustas can have many desirable characteristics and can be served as single origin or blended, to add complexity and creat a totally new product, which the roaster might never have offered before.
"Conilon Capixaba Region" geolocation on Google Earth
Please click here or on the image at your right, to have a satelite view
Roast: Agtron 45
Cup Profile: Good, Clean
Body: Full Creamy Body
Acidity: Medium, citric
Taste: Almond, caramel and chocolate notes.
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