Trader Joe's has once again expanded its lineup of small lot coffees with the addition of its new Brazil Cachoeira da Grama Small Lot Coffee.
Brazil is well known for its excellent coffee beans, but the beans from the Vale da Grama region, which literally translates to "Valley of Grass," is particularly renowned for producing well-balanced and citric coffees. Trader Joe’s Cachoeira da Grama Small Lot Coffee is named after a waterfall in the region, which is where the beans hail from. The precious beans are then processed with an ingenious double-fermentation process, which involves first fermenting the beans in open-air tanks and then again in airtight barrels to create a distinctly vibrant and smooth flavor profile. The result is a strong brew that boasts notes of dried plum and orange zest.
Fruity Brazilian Coffee Beans
This Brazil Cachoeira Da Grama Small Lot Coffee is Bright & Fruity
Trend Themes
1. Small Lot Coffees - The popularity of small lot coffees, like Brazil Cachoeira da Grama Small Lot Coffee, is on the rise as consumers seek unique and high-quality flavors.
2. Citric Coffees - Coffee beans with a citric flavor profile, such as those from Vale da Grama region, are becoming a sought-after choice for coffee connoisseurs looking for a refreshing and tangy taste.
3. Double-fermentation Process - The innovative use of a double-fermentation process, like the one used to process the Cachoeira da Grama Small Lot Coffee, presents an opportunity to create distinct and vibrant flavor profiles in coffee.
Industry Implications
1. Coffee Retailers - Coffee retailers can tap into the growing demand for small lot coffees, offering unique and high-quality options to attract discerning coffee drinkers.
2. Specialty Coffee - The specialty coffee industry can incorporate citric coffees from specific regions, such as the Vale da Grama region, to cater to consumers looking for distinct flavor experiences in their coffee.
3. Coffee Processing Equipment - Coffee processing equipment manufacturers and companies can explore and develop innovative machines or techniques to optimize the double-fermentation process and improve the flavor extraction in coffee production.