Tasting notes:
dried fruits, almond, dark chocolate
Region: South of Minas
Farmer: Hugo Brito, Dr. Fabio Arum Reis
Altitude: 900-1100 masl
Variety: Yellow Bourbon, Yellow Catuaí
Process: Natural
Roast: Espresso only
The story
This pulpy Brazilian coffee was sourced by our partner from two different farms. Their experienced quality control team specially selected these coffee to create a fruity sweet blend. Both farms are located in the South of Minas region at a relatively low altitude of 900 masl. Fazenda Santa Hedwirges is owned and managed by the Brito family for over 90 years. Cherry is laid on patios or dried in a status mechanical dryer depending on weather conditions. Fazenda do Salto is a century-old farm that has been modernized with a strong focus on sustainability. Dr. Fabio Araujo Reis, owner at Fazenda do Salto works with his two sons to run their family farm. Initially, the coffee dries in static boxes for 12 hours during pre-fermentation. Cold air is utilized to dry the cherries for 4 days before switching to warm air for 3 additional days until the moisture content reaches 15%. For the final drying phase, the coffee is exposed to intermittent warm and cold air every 12 hours until it reaches 11% moisture.
