The first roasting trials of Fazenda Kavili’s Arabica Caturra enabled a recognised specialist to assess the farm’s very first harvest and reveal its aromatic qualities.
For the “Kavili Espresso Dark” profile, the roast lasted 10 minutes and 49 seconds. First crack began after 7 minutes and 1 second, at 180°C, before the beans were dropped at 200°C. The measured weight loss was 14.5%.
The cupping results are highly encouraging: all three profiles tested received a score of 4 out of 5, with no defects detected on the nose or palate. From this very first production, the coffee reveals a remarkable aromatic identity, defined by great finesse, elegant sweetness and subtle citrus notes.
The light and medium roast profiles also evoke Earl Grey tea, while the darker profile develops a deeper bitterness reminiscent of dark chocolate.
These initial trials provide a valuable foundation for pursuing the precision required at every stage of coffee processing. Particular attention is now being paid to the consistency of the drying process, so that the aromatic expression of each new lot can be observed and refined.
At Fazenda Kavili, roasting is not about imposing a character on the coffee. It is about revealing, with precision, what each bean already carries within it.
By Fazenda Kavili
Media © Michael Wolkof
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