Have you ever cupped coffee? It’s as complicated as pro-style wine-tasting. As with wine, the coffee is assessed and sipped in a series of steps designed to deliver a complete technical picture of the beverage. Coffee industry pros use it to score the quality of coffee on a 100-point scale. They are looking for specific aspects in the aroma, acidity, flavor and body.
Honesta’s founder Erin Maciel is on the road! Erin landed in Brazil last week and is off on an epic journey to visit as many of Honesta’s coffee farmers as she can. Follow along, and check out the trip from Campinas, Sao Paulo to Arceburgo, Minas Gerais, and her visit to coffee growing partner Fazenda Grama.
Taina Bittencourt and her husband José Renato took over his father’s farm in 2014. At the time, they were still students, and while they were dedicated to continuing the family’s legacy of producing carefully farmed beans for stellar coffee, they wanted to build upon the family’s progress, and push it to ever-higher levels of quality. In the first year, their careful hands-on farming earned recognition, with their coffee earning fifth place in the prominent Cup of Excellence contest. (Every year, hundreds of producers compete, and the winners are considered at the top of the world coffee field). Since then, their...
Part of magic is due to the weather: the Northwestern pocket of Brazil has well-defined seasons that ensure optimal ripeness, and freshness. The hot, wet summers mean the coffee fruit develops fruit-forward flavors, and the pleasantly dry winters means those flavors are balanced by a bright acidity.
Two of our favorite things—farm fresh Honesta Coffee and locally farmed and brewed craft beer—have come together in this coffee porter. We know we’re biased, but sip it and you’ll agree: you get roasted caramel, dark chocolate, oaty sweetness and the notes of raspberry and citrus every cup of Honesta delivers.