Trapiá
Farm information
- Method
- Pulped Natural
- Producer
- The Rangel Family
- Region
- Mantiqueira de Minas
- Varietal
- Acaiá
- Elevation
- 1,400 masl
We first tasted a crop from the Trapiá farm back in 2017 during a cupping in Guaxapé, north of São Paulo. The coffee immediately stood out on the table due to its unique profile and intense aromas. We were fortunate to showcase the coffee back in 2018 and are excited to be offering it again. This crop displays a deliciously rounded body with a cherry acidity and long, dark chocolate finish.
The Rangel family bought the old farm back in 2015 and have been growing its capacity and quality since, with a state-of-the art infrastructure now in place, including its own dry mill. The coffee cherries are hand-harvested, separated by density and pulped on the same day. Alongside coffee plants, 30% of the farm is set aside as a conservation area with investment into the planting of native trees and the development of wildlife corridors. Social initiatives include the provision of lectures on health, hygiene and nutrition for employees and their families.
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BREW RATIOS
Espresso: 1:2 coffee to water, extracted in 28-32 secs
Filter: 60-65g coffee per litre of water, brewed for 3-4 mins
ROAST DAY
Roast & despatch days are currently Monday to Friday. All orders placed after midnight on Thursday will be roasted and despatched on Monday.
ROAST TYPE
We create a new and unique profile for each coffee we roast. Although the profiles are different, our approach is always the same, to highlight and accentuate the flavours created at the farm and mill. This means we don’t label our coffees as espresso, filter, dark or light roast. All of our coffees are omni-roast, meant to be delicious however you brew. We believe the heart of speciality is keeping the identity and character of every coffee intact and alive, no matter the brew method.
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