Brazil July 2009

I started, with the Help of Andreza, Daterra Customer relations, and Carlos Borges, Daterra blender, cupper, and quality control, and was impressed with their coffee Lab. Equipped with cupping tools, a 1 pound Probat Roaster, and one of the only two La Marzocco espresso machines in all of Brazil. 20 coffees were presented on the cupping table. Being mid harvest season, I was cupping last years crop with faith that Carlos would match the new crop flavor profiles with the ones on the table. It was a starting point right? I cupped through the coffees blind, and interestingly enough picked out the Monte Cristo and Santa Colombia natural process as potential base coffees for the blend due to their low toned nature, full body and inherent sweetness. I cupped through again to find another coffee that would add some complexity and balance to the blend and found an amazingly clean, sweet and fruity pulped natural process 100 % Bourbon. I felt the low toned, but intense cherry notes of this coffee would go well with the dark chocolate, hazelnut and cream of the Monte Cristo, and the sweet raisin and Marzipan of the Santa Colombia I created 5 blends based on different percentages of each, cupped all 5, and was blown away by three. Carlos got the green samples together and we were off to the one pound Probatino roaster.

Carlos and I fired up the machine and roasted the 3 winning green blends from the cupping. I was extremely fortunate for the Probatino as Barefoot has roasted with a twelve kilo Probat for years and the roasting fundamentals are the same. We roasted the 3 samples based on my Brazil Espresso Profiles. Carlos was excited to see our style of espresso roasting and expressed his fascination with several of my roasting concepts which he had never seen before. The roasts were done and needed to rest before we were to cup them and pull shots.

The next day we set up a cupping of the 3 blends, took notes, and pulled espresso on the La Marzocco. It was clear, after a few hours of tasting, that there was one that stood out above the rest. A blend of 40% Monte Cristo Natural, 30% Santa Colombia Natural, and 30% red Bourbon Pulped Natural. It was the easiest to work with as espresso. Extremely balanced and complex. Very round and sweet with aromas of raisins, dried cranberries, fresh cream and butter in the finish, nice but subdued acidity, dark chocolate and caramel with hints of roasted hazelnut and marzipan. Exactly what we were after. The Blend was complete! All I had to do now was smuggle it back into the states and have Andy taste it, and wait to approve the new crop pre-ship sample. When the waiting was done and we had gotten and approved the sample, it was well received by all who cupped it. My hard work had payed off! The “Redcab” was scheduled to arrive in early January 2009.

The name Redcab comes from just that. A red Taxi I took from Petrocinio to Alfinas Brazil. The driver had a stereo system that would silence a brass band. He insisted on me plugging in my I pod. Since I developed the understanding that many Brazilians liked Country Music, we listened to the entire Silver Jews (one of my favorite bands) discography over the course of the 8 hour cab ride. Through small mountain towns, the cabdriver would play the Jews at full volume. Because of the language barrier, I had plenty of time to think. Entranced by the spirit of travel, and the reflection and freedom attributed to it for me, I was reminded and inspired that for the first time in years that hard work and patience pays off. With faith in your spirit and positivity in mind, life has an interesting way of working itself out and often times coming full circle. Redcab is gonna rock.