We Source All Our Coffee's, We Are True Coffee HUNTERS !
Yellow Bourbon At It's Finest!
This Yellow Bourbon is produced by Fazenda Grota Funda which is located in the South of Minas Gerais state, it is packaged in 6 / 1 pound bags. This is a family owned farm with about 100 acres under plantation, and it produces about 1200 bags of coffee a year. Altitude here ranges from 1000m to 1160m (3280 to 3805 feet). The average annual rainfall is 70 inches, with an average temperature of 59°F to 69.8°F. The cherry of Yellow Bourbons are bright yellow when fully ripe; the cup is very bright and sweet with nutty flavors.
The area is known for its wonderful landscapes made up of valleys, mountains and waterfalls, offering a pleasant climate and excellent quality of life to its inhabitants. All of that is reflected in the farm’s production, carried out by fulfilled workers who are connected to the land and who know how to get what it has to offer, responsibly and harmoniously. The property’s rich fauna shows birds like canaries, great kiskadees, thrushes, toucans and macaws. The birds live in a large area of native forest made up of araucarias, cedars, trumpet trees, jacarandas, peru balsams, embaiuvas, catinguis, glory trees and many others.
The farm is owned and operated by Glaucio Carneiro Pinto, whose family has always connected him to coffee. He grew up among coffee trees and inherited a love for coffee from his grandfather, but it wasn’t until the 70’s that coffee became more present in his life. That was when he took over Grota Funda Farm and worked hard to produce his own coffee. His enterprising spirit helped him realize that coffee could change his family’s business. He had his first lessons from his father, but he always wanted to learn more, especially when it came to quality and producing a high-quality coffee.
He graduated in Business Administration, so he knew the market and its focus on quality, and that was what made his coffee special. In order to do that he’s always kept up-to-date machinery and ongoing improvement processes. Nature has been one of his allies: the farm is located in the South of Minas Gerais, an area which features great conditions for producing specialty coffees. When he is asked about what coffee means to him, he says that “coffee is my history”. And to keep this history he has great plans for the future: he has been investing in modernizing his structure and equipment, aiming at future certifications. He wants to keep producing great coffee; coffee which is filled with the taste of its origins.
Cupping Notes: Caramel, brown sugar with a hint of black cherry.
ROASTED IN SMALL BATCHES TO GUARANTEE AN EVEN, MEDIUM ROAST - Small batch roasting is more expensive because of labor costs, but this roasting technique ensures that each batch of coffee is of superior quality and roasted evenly to the desired roast profile, not mass produced. This process draws out the best possible flavor in each batch. Small batch roasting permits a higher quality of standards in coffee throughout the complete process: from picking out the correct coffee beans, to choosing the correct charge & drop temperature & then to slowly roasting each small batch to perfection.
Enjoy,
Darling & Family
Taste Our Passion In Every Sip !
This coffee is roasted to medium, to protect its natural flavor.
Blue Macaw Coffee Roasters A Small Family Owned & Operated Business:
My name is Darling, We are a family owned and operated business; we take great pride in our coffees. I grew up in the coffee producing region of Nicaragua. As a small child I remember helping my father pick coffee for the local co-operative. I started learning about coffee when I was 4 years old when my dad took me to work with him. I learned how to spot the attributes of a high quality coffee bean as a young child. I now go to most of the countries we source our coffees from as our companies coffee buyer.
Our roast master (my husband) learned the art of roasting coffee in Costa Rica for six years where he studied to master coffee roasting. Blue Macaw Coffee Roasters combines old world coffee roasting techniques that he learned while studying the art of coffee roasting for 6 long years. After returning to America we opened Blue Macaw Coffee using the experience he gained while roasting in Costa Rica & my knowledge of what to look for in a high quality coffee bean from childhood. We use all this knowledge along with the high tech digital roasting technologies of today’s small batch roasters. Together we bring you the finest roasted coffees available. I’m sure you will find each of our coffees are the finest quality money can buy.
Our Roasting Process
Roasting coffee is considered an art & is a process of understanding the physical & chemical property changes known as “Pyrolisis” this is the chemical reaction & change of composition that accrues during the roasting process. Green coffee beans react to certain temperatures & durations of exposure to heat. This roasting process changes the chemical composition causing a caramelization of the coffee beans to occur. Developing these chemical compounds will greatly impact the coffees taste, aroma, sweetness, acidity & body of a coffee.
Small Batch Roasting
To better understand the benefits of roasting in small batches is very simple. We use 3 Probat 12 kilo roasters; these roasters are custom built for us in Germany. By greatly reducing the batch size in each roaster we can control the coffees inner core temperature & therefor have more control over the chemical changes our coffee beans will go through while being roasted.
Roasted Each Morning & Shipped Each Afternoon
Each morning we figure out how much of which coffees we need & then go to work roasting that coffee in our small batch roasters to give it an amazing quality & taste. We only roast what we need for that business day. By doing this you’re receiving a coffee that is always roasted to its peak of freshness. Unlike our competitors we don’t have storage shelves that our coffees sit on for days or even weeks waiting to be sold. Considering the short life spam of truly excellent coffee we fell this is a better approach then simply giving you a discount on let’s say 5 pound which could take months to drink.
Advantage over our competitors
Most roasting companies use 50 to 100 kilo roasters.
Roasting at these weights the outer temperatures of the drum & the center temperature of the drum are always going to be off by about 30 degrees. This might not sound so terrible unless you understand that just a temperature difference of 5 or 10 degrees can change the “Pyrolisis” which in turn would change the chemical reaction & change of composition inside the coffee bean. This drastic change will greatly impact the coffees taste, aroma, sweetness, acidity & body of a coffee.
So you ask yourself then why do they use these bigger roasters, good question. It is purely a business decision to go with volume instead of quality. These big roasters can produce 400 to 800 pounds of coffee in less than 2 hours. That’s great if you just want to move some weight & don’t really care about its quality.
I can assure that you will never find a company so dedicated to bringing you the finest & freshest coffees from all over the world.
Enjoy,
Darling & Family
Taste Our Passion In Every Sip !
