Genetic coffee breeding began at IAPAR (Agronomic Institute of Paraná, Brazil) in 1973. The goal was to produce and release commercial cultivars while addressing the disease and frost issues then prevalent in Brazil. The program also sought to address the difficulties of producing a seed-propagated breeding program that was resistant to environmental factors and still performed well in the cup. A lot of information was gathered regarding regional growing conditions and crop management, as well as advancements in methods and strategies relating to cultivar development. Over time, the researchers at IAPAR obtained genetic gain through the process of selection, resulting in a pool from which to create hybrid cultivars with the goals of increasing yield, reducing production cost, improving quality, and stabilizing production.
In 1993, the IAPAR-59 cultivar was recommended for planting. IAPAR-59 has its roots in bourbon offspring, Villa Sarchi, and the Timor Hybrid. This cultivar proved to be rust-resistant, eliminating the need for fungicides to control disease and reduce environmental contamination. IAPAR-59 is also a dwarf cultivar, making it ideal for higher density planting and easier harvesting. Lastly, the IAPAR-59 had the cup quality that the Institute was searching for. The cup was silky with a refined acidity and deep molasses-like sweetness with a hint of ripe coffee cherries.
Our new Limited Reserve offering of IAPAR-59 comes from our partners at Camocim. Earlier, we tasted several coffees from this farm (we even worked with them to create our own lot- Pedra Azul), and we had farm owner Henrique Sloper separate out this lot of IAPAR-59. This direct trade offering has a smooth body, elegant acidity, and a wonderful deep sweetness with notes of milk chocolate, molasses, lemon/lime soda, pralines, and grenadine.
Key Description: Molasses, grenadine, lemon/lime soda, pralines, milk chocolate
Source: Camocim Estate
Region: Espirito Santo
Processing: Natural Process, Sun Dried
Certification: USDA Organic, Demeter Biodynamic
Harvest: May - September