Coffee Description
Awarding this coffee a stellar 93 points, Coffee Review calls it “A nuanced and harmonious convergence of sweet, tart and nut.” Taste for yourself: low-toned milky chocolate and pecan join butterscotch, hazelnut, and tamarind for a crisply-sweet, full-bodied cup with a thick velvet mouthfeel and resonant finish.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Medium
Roast Level according to Crema
Refers to the roast level in comparison with all the coffees on Crema.co.
Medium
Variety
Yellow Bourbon
Process
Natural
Elevation
1290 masl
Region
Mantiqueira, Minas Gerais
About Robson Vilela of Brazil
In 2001, Robson Vilela bought the property that would become the Alta Vista farm. With almost unheard-of immediate success, his first harvest finished in 7th place in the 2007 Cup of Excellence contest, the first of several such wins.
Robson has a distinct vision when it comes to being an environmental steward for his land and supporting his employees. Banana and other shade trees are planted throughout his farm to increase organic matter, prevent erosion and to provide food for his family and the farm workers. Robson also made a commitment to his key group of 13 full time employees to pay them well above normal wages based on quality results. This social agreement has resulted in an incredible result for any industry: Zero turn over since 2007!
Mantiqueira, Minas Gerais, Brazil
Our coffee expert
Aubrey Mills
6+ years experience as Coffee Taster, Wholesale Director, barista and Coffee Quality Director.
Aubrey Mills is steeped in coffee. Not literally, of course, but since 2013, she’s been preparing and tasting coffee for a career. Initially as a barista at the Portland, OR Insomnia Coffee and Dapper & Wise, her job was to stay on top of quality and help customers find coffees they were excited about. This involved tasting all the coffees they’d be serving that day, dialing in espresso or approve a drip recipe.
She soon became Director of Wholesale at Dapper & Wise, where she regularly cupped at quality control cuppings with the team, hosted cuppings for the public and trained wholesale partners on proper coffee preparation. In the role of helping to maintain Dapper & Wise’s menu of diverse flavor profiles, roast levels and processing methods, Aubrey also visited coffee producing countries. She says, “Traveling to origin and experiencing the beginning of the coffee journey has given me greater perspective for how many variables can impact flavor in the final cup.”
Along with her on-point palate and killer coffee know-how, Aubrey brings creativity, sparkle and grace to everything she does, actively looking for opportunities to showcase the value of specialty coffee and address sustainability issues in the industry.
had this to say:
Aubrey Mills is steeped in coffee. Not literally, of course, but since 2013, she’s been preparing and tasting coffee for a career. Initially as a barista at the Portland, OR Insomnia Coffee and Dapper & Wise, her job was to stay on top of quality and help customers find coffees they were excited about. This involved tasting all the coffees they’d be serving that day, dialing in espresso or approve a drip recipe. She soon became Director of Wholesale at Dapper & Wise, where she regularly cupped at quality control cuppings with the team, hosted cuppings for the public and trained wholesale partners on proper coffee preparation. In the role of helping to maintain Dapper & Wise’s menu of diverse flavor profiles, roast levels and processing methods, Aubrey also visited coffee producing countries. She says, “Traveling to origin and experiencing the beginning of the coffee journey has given me greater perspective for how many variables can impact flavor in the final cup.” Along with her on-point palate and killer coffee know-how, Aubrey brings creativity, sparkle and grace to everything she does, actively looking for opportunities to showcase the value of specialty coffee and address sustainability issues in the industry.
"This coffee offers a little bit of everything; sweetness, bitterness and acidity. I taste sweet cream, chocolate pudding and a hint of blood orange. The body is velvety with a short finish and cozies up well with cream. "
Old Soul Co.
Started by Tim Jordan and Jason Griest in an obscure alley in Sacramento in 2006, Old Soul Co. has grown rapidly but still enthusiastically shares the same vision thirteen years later: "celebrate the artisan aspects of bread baking and coffee roasting and dedicate ourselves to getting better at our crafts everyday!"
Old Soul's coffee sourcing practices set them apart: owner Jason Griest travels to as many of the farms growing Old Soul's coffees as possible. In Sacramento, Old Soul is deeply involved in volunteering and giving back to the community. The roasting company has received many 90+ and "Best Of" awards over the past years.
