※ Brazil’s Ipanema Estate Won Double Championships in the 2023 Brazil Cup of Excellence (COE) Geisha Category!
1.Champion (Traditional Category) – Geisha, Pulped Natural (Honey Process), 92.15 points
2.Champion (Experimental Category) – Geisha, Anaerobic Natural, 91.32 points
This time, we’ve specially brought in some of our favorite lots from the Premier Cru top-tier series, and we look forward to sharing them with you. Available options as follows:
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Brasil Ipanema Premier Cru BLUE H53 Coffee Blossom Anaerobic Natural
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Brasil Ipanema Premier Cru BLUE B64 Peach Anaerobic Natural
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Brasil Ipanema Premier Cru GOLD C06 Honey Anaerobic Natural
Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
Brasil Ipanema Premier Cru BLUE B64 Peach Anaerobic Natural
Peach, Juicy, Clean, Delicate Body
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Brasil Ipanema Premier Cru BLUE H53 Coffee Blossom Anaerobic Natural
Floral aroma, Fruity, Juicy Sweetness, Delicate Body.
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Brasil Ipanema Premier Cru GOLD C06 Honey Anaerobic Natural
Honey, fruity juice, buttery, full sweetness, with a delicate body
Ipanema Estate was established in 1969 and has been dedicated to producing high-quality, traceable Brazilian specialty coffee. The estate is equipped with highly modernized coffee processing facilities and enforces strict quality control measures. Currently, Ipanema manages 5,500 hectares of cultivable land, distributed across three historically renowned coffee estates — Conquista, Capoeirinha, and Rio Verde. All three estates are located in Brazil’s prestigious Sul de Minas region. From its founding, Ipanema has collaborated with experienced Brazilian agricultural experts to analyze the soil, climate, altitude, and geological characteristics of these areas. With over 40 years of cultivation experience, Ipanema now produces some of the finest specialty coffees available today.
Starting from the 2013/2014 harvest season, Ipanema began conducting more in-depth coffee cultivation experiments at Fazenda Rio Verde, exploring the potential to produce even higher-quality coffees. Based on the ripening curve of each plot, small microlots were selectively harvested. A total of 32 batches were produced, incorporating different altitudes, sun exposures, three harvesting methods, two types of pre-processing, and various drying techniques. This effectively created a greater diversity of cupping profiles and truly customized results, while ensuring the consistent and stable production of high-quality coffee.
During the 2014 harvest season, Ipanema experimented with various picking methods to determine the most suitable approach for the region’s climate conditions. In 2015, the estate began harvesting fully ripened coffee cherries weekly throughout the season, identifying the optimal harvest time for each plot. For every lot, ripening curves were established based on location, altitude, sun exposure, rainfall conditions, and coffee variety to ensure high-quality cupping profiles. In 2016, hundreds of trials were conducted over a four-month period to evaluate the best drying techniques. By 2017, Ipanema further refined and perfected the experimental results accumulated over the previous years. During this time, the estate’s Q Grader cuppers and a team of coffee experts evaluated more than 180 microlot samples.
In 2018, the Premier Cru collection made its debut, with each batch uniquely named and, as previously mentioned, carefully crafted and categorized into exclusive series such as Premier Cru Diamond, Premier Cru Blue, Premier Cru Gold, and Premier Cru Black, reflecting the richness and rarity of their flavors. Every batch comes with detailed, traceable data files covering aspects such as regional characteristics, harvesting processes, wet and dry processing methods, as well as storage and resting conditions, providing complete transparency about how each coffee was produced.
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In addition to coffee cultivation, sustainability is a core commitment that Ipanema makes to its consumers. Through collaborations with agronomists, they continuously seek better operational models for both coffee production and ecological preservation. To maintain the integrity of the natural environment, out of the estate’s 1,500 hectares, only 626 hectares are dedicated to coffee cultivation, 167 hectares are reserved for other agricultural crops, and a substantial 773 hectares are designated as protected natural reserves. Thanks to these efforts, Ipanema earned UTZ certification in 2002 and Rainforest Alliance certification in 2004.
Ipanema has its own dedicated coffee cupping team, with members holding certifications from the Specialty Coffee Association (SCA) and the Coffee Quality Institute (CQI). On average, the team conducts over 10,000 quality inspections each year, performing around 300 cupping tests daily. Through this rigorous quality control process, Ipanema consistently ensures that its coffees maintain an exceptional level of quality.
The coffee tree, botanically classified under the Rubiaceae family and the Coffea subgenus, is an evergreen tree. Coffee beans are the seeds of the coffee fruit. There are three main varieties: Arabica, Robusta, and Liberica. These three varieties cannot crossbreed to produce different subspecies. The world’s specialty coffee comes from the Arabica variety, and within Arabica, there are various subspecies resulting from evolution, hybridization, and mutation.
Arabica Coffee Variety – Yellow Paraiso
Yellow Paraiso is a coffee variety originating from Brazil, primarily developed by the Instituto Agronômico de Campinas (IAC) in 1949. This variety is a hybrid of Yellow Caturra and Mundo Novo, initially named H-2077. The purpose of this crossbreeding was to combine the desirable traits of both: the dwarf stature of Yellow Caturra and the high yield and disease resistance of Mundo Novo.
Yellow Paraiso coffee beans are highly praised for their outstanding flavor characteristics. Their flavor profile includes aromas of tropical fruits such as passion fruit and yellow berries, accompanied by a sweet and complex acidity and a smooth, velvety mouthfeel. These qualities make them especially popular in the specialty coffee market.
In addition, the variety offers several advantages in cultivation. Its dwarf stature allows for higher planting density, making it easier to manage and harvest. At the same time, it shows strong resistance to challenging climate conditions and common coffee diseases such as coffee leaf rust. This resilience makes it an ideal option for organic farming. For instance, at Brazil’s Fazenda Samambaia farm, this variety has been selected for organic cultivation trials aimed at addressing climate change and disease challenges.
Yellow Paraiso Arabica coffee beans combine exceptional cup quality with excellent agronomic traits, making it a coffee variety that embodies both quality and sustainability.
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Arabica Coffee Variety –Bourbon
The Arabica coffee variety Bourbon is currently one of the closest to the native species and is found in Reunion (originally named Bourbon) off the island of Madagascar. Bourbon has its own characteristics and has the same high-quality taste as Typica, with a sour taste like red wine and a sweet aftertaste. Tiberica and Bourbon can be distinguished from the leaves and bean appearance of the coffee tree. The leaves of Bourbon are wider, and the coffee cherries are smaller and denser, so the appearance of the beans is smaller and rounder than Tiberica. In Kenya and Tanzania, Bourbon progeny was used to artificially mix, and "SL28" and "SL34" artificial new varieties appeared, which are famous for their good flavor performance.
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Arabica Coffee Variety –Catuai
Catuai is a coffee variety developed by the Instituto Agronômico de Campinas (IAC) in São Paulo, Brazil. It is a hybrid of the high-yielding Mundo Novo and the compact Caturra variety. Compared to Bourbon, Catuai has a significantly higher yield, partly due to its smaller plant size, which allows for closer planting distances—nearly twice the density of Bourbon.
The compact growth habit of Catuai makes it easier to manage for pest and disease control. It is well-known for its vigorous growth and dwarf-like stature, with a looser canopy compared to Caturra. Additionally, it exhibits strong resistance to coffee leaf rust (CLR). The name Catuai originates from the Guarani language phrase "multo mom," which means "very good." Since it is not a pure-line variety, Catuai exists in two color variations: yellow and red cherries.
Catuai, the Arabica coffee variety, is a hybrid of Caturra and Mundo novo. Caturra is short and Mundo Novo is tall. Later, the improved height is more convenient for harvesting. The taste is sweet, the sweetness performance is similar to that of Cattura, and the sourness is less, which improves the shortcomings of bad taste and poor flavor, and has a good sense of balance.
(Coffee Processes)
The term "processing methods" refers to the process of transforming ripe red coffee cherries into dried green beans. Each method has its advantages and disadvantages, influenced by the natural environment and the specific needs of the coffee-producing region. As a result, different regions adopt the processing method most suited to their conditions. This batch uses Anaerobic Fermentation methods, described below:
【Anaerobic Fermentation】
In this method, coffee cherries are placed in a sealed container filled with carbon dioxide, creating an oxygen-free environment. The low-temperature conditions slow down the breakdown of mucilage sugars and cause the pH level to decrease at a slower rate, extending the fermentation time. This process enhances sweetness and achieves a more balanced flavor profile.
The slow and prolonged fermentation helps develop a smooth, rounded taste while preventing undesirable dryness or excessive acetic acid. The sealed environment also retains aromatic compounds, preventing them from evaporating. After the anaerobic process, the coffee is further processed using the passion honey method.
【Natural Process / Sundried / Dry Processed】
Also known as the natural drying method or unwashed process, the natural process is one of the most traditional and widely used methods of coffee processing. This method does not involve the use of water. Originating in Ethiopia, coffee cherries are harvested and laid out to dry under the sun before being hulled. The seeds remain inside the fruit throughout the extended drying period, absorbing flavors from the skin, pulp, and mucilage. This process enhances the coffee's sweetness and body, often resulting in unique and distinctive aromas.
Producers spread the cherries on drying beds, which may consist of terraces or raised platforms. Over the course of 3 to 6 weeks, the cherries undergo fermentation. Producers turn the cherries regularly to ensure even drying and to prevent spoilage. During this time, the sugars in the fruit and the mucilage adhered to the seeds develop complex flavors, contributing to a sweeter profile.
Once dried, the fruit layers are mechanically removed from the seeds. Natural-processed coffee is often juicy and syrupy, with a rich flavor that makes the effort behind this method well worth it.
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City
▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser.
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