BRAZILIAN COFFEE: AN INTERVIEW WITH OUR HEAD ROASTER GARY

Coffee lovers know that the best brews come from deep connections with the land and the people who cultivate it. Last week, our head roaster, Gary, embarked on an exciting journey to Brazil. Gary explored coffee farms, participated in tasting tours, explored coffee factories and more with Volcafe Coffee. Join us as we dive into his experiences and insights from this remarkable trip! 

Interview with Gary (Coaltown’s Head Roaster)

1. What inspired you to visit Brazil, and what were your expectations before the trip?  

For me, my inspiration for visiting Brazil was that it was going to be such an immersive experience, as this country is the world's largest producer of coffee and has a deep-rooted coffee culture. It has a variety of coffee-growing regions, each producing beans with unique and distinct flavours. Minas Gerais, São Paulo, Espírito Santo, Cerrado and Bahia are the most famous regions.  Whatever your expectations of this country are, the whole experience most definitely surpassed it!

2. Can you describe the coffee farms you visited? What made it unique?

Coffee farms in Brazil are known as Fazendas (a diverse and picturesque landscape). They are spread across various regions, each with their distinct climate and topography. To be shown first-hand by the producer and see how coffee is grown, harvested, and processed is an experience I'll never forget. The farms I visited varied in size, ranging from 1.2 hectares to 800 hectares. What makes these unique from each other is the vast landscape and diverse geography that offers a variety of microclimates in the different regions that are ideal for coffee cultivation. The farms are all located in different regions, altitudes, temperatures and even different rainfall patterns, allowing for a wide range of coffee profiles. 

3. What was the coffee cupping experience like? 

The cupping experience at Origin is like no other, particularly at the coffee farms or processing stations we visited, it's such an immersive experience that goes beyond a typical coffee tasting. We got to cup a varied selection of coffees ranging from Arabica, Robusta and Conilon species and then from single estate and cooperative producers.

4. Did you discover any new flavour profiles you think would work well for Coaltown? 

Absolutely! There was such a diverse selection of flavour profiles on the table from your typical sweet, nutty, and chocolatey flavours of a region like Minas Gerais to the more fruity and floral notes emerging from Bahia, Brazilian coffee can be both complex and approachable, making it one of my favourite coffee origins to enjoy.

5. How does the coffee from this farm compare to what you’ve worked with in the past? 

Buying coffee from Otávio at his Fazenda Do Salto compared to other farms and producers that we've worked with in the past is that this will be the 4th year working with this producer and the benefits of buying coffee from the same producer, year-on-year, offers several significant advantages for both Coaltown and Otávio. Sourcing our coffee from a single producer like Otávio results in a consistent, high-quality product, gaining a consistent flavour profile that aligns with our house blends and single offerings, especially for our signature house blend 'Black Gold'.

6. What was your biggest takeaway from the farmers you met and their processes? 

The biggest takeaway from visiting coffee farmers in Brazil and learning about their processes was how immersive and insightful it was. I gained a deeper understanding of what goes into producing high-quality coffee, and the challenges they face, including climate change, labour shortages and market fluctuations. Also, a key takeaway is an in-depth understanding of how coffee cherries are processed after harvesting. In Brazil, you'll likely see different processing methods like natural (dry), pulped natural, and washed.

7. How do you think this trip will influence your roasting techniques now you’re back at work? 

Having first-hand experience with Brazilian terroir has deepened my knowledge of how specific growing conditions—like altitude, soil, and climate—affect the coffee’s characteristics as well as understanding the intent behind how they grow and process coffee. Brazilian farms use a variety of processing methods mostly natural, pulped natural (semi-washed), and even washed which all affect the coffee’s flavour profile and roasting needs. By seeing these processes in action, I've gained insights into how each method influences the beans’ sweetness, body, and acidity.

8. What advice would you give to fellow coffee enthusiasts looking to deepen their understanding of coffee sourcing and tasting? 

For coffee enthusiasts eager to deepen their understanding of coffee sourcing and tasting, there are several steps you can take to build a stronger connection with your coffee. Whether you're someone who brews coffee at home, a barista who works at your local cafe or just aspiring to dive deeper down those 'rabbit holes' into the coffee industry! Something which has helped me along my coffee journey is the passion to always keep educating yourself and not be afraid to ask questions, no matter how trivial you think it is. Broaden your palette and explore different origins, varieties and processes. Follow influential and well-respected people in the industry and most importantly enjoy your journey into coffee.

Gary’s journey to Brazil was not just about tasting incredible coffee, but also about connecting with the passionate farmers who dedicate their lives to producing it. As we continue to explore new origins and flavours, we look forward to bringing these unique experiences back to our customers.

Stay tuned for upcoming coffee releases that reflect our roaster’s new insights and adventures. Have you experienced any of our coffee from Brazil? Share your thoughts in the comments below!