- Tropical Fruit
- Almond Butter
Aromas of tropical fruits, honey and chocolate. On the palate it behaves like a completely different coffee to what we are used to in Brazil with notes of papaya, mango, watermelon and some floral touches. It is also very clean, so much so that it is out of the ordinary. Its body is very round and has a good structure thanks to the sweetness brought by the notes of panela. To finihs, it has a long end to chocolate.
It’s in the region of Espiritu Santo where we definitely have found our Holy Grail in Brazil. As expected, the weather and the orography of the area play a very important role. The first one is affected by the Atlantic Ocean which creates a microclimate where temperatures rise during the day and fall drastically at night affecting the second, where the landscape, vegetation and terroir are very similar to the highlands that we visit every year in Colombia. This fact is quite unusual in Brazil since unlike in Colombia, the maximum height is 1.000 masl. This fact makes each coffee plant cultivated in Espiritu Santo as genuine as a drop in the sea. The most amazing; the impressive quality of these lots hidden in the heart of Brazil.
Continuing with the dynamics with which we work in other origins, the coffee production of this region is carried by small producers, making a contrast, once again, with the large-scale measure with which agriculture is managed in Brazil. This is the case of Daniel Cola, who has his land in the area of the municipality of Córrego da Prata where his varietals grow in the middle of the forest in a green and dense landscape, more like a jungle than a highland. As is usual in the region, Daniel uses the natural resources that he has around to improve the development of his varietals and optimize the result of his harvest. This producer has Red and Yellow Catuai plants which, due to the conditions of the area, surprisingly develop flavors very similar to the coffees that grow in the horn of Africa.
The process of this lot begins with the manual harvesting of the coffee-cherries separating the immature or damaged fruits from the rest. Right after that, the cherries are pulped and lightly washed with the water used to move the coffee dough. Subsequently, the coffee beans with still a large part of the mucilage are transported to the patio where they are left to dry until the desired percentage of moisture is obtained.
ABOUT The Roaster
We want you to rediscover and really enjoy your daily cup of coffee. Our work resembles that of a chef working with a single ingredient – specialty coffee. Our day-to-day efforts are focussed on creating the very best quality we can offer through our system of roast-to-order so as to always be able to provide our customers with the freshest coffee possible. We have been active since 2012 focused, mainly, on improving our roasting profiles to achieve the best result in cup as possible.
Right now, our goal is to find producers who share our vision about quality and nowadays an 85% of our coffees are direct trade. At Right Side Coffee traceability, as well as social and environmental sustainability are of great concern to us – our goal is to achieve full transparency in how we trade and acquire each and every lot. It’s important to us that every person, being one link in the value chain, receives a fair return for the work they put in.
We do not pay prices that are dictated by the stock market but make sure the amount we pay, reflects the quality of the lots that we buy. In some cases, that can amount to 5 or even 10 times the price at world market level.