- Sweet, Clean
- Typical Yellow Bourbon smoothness
2012 COE winner Sitio Colinas is producing this very interesting Yellow Bourbon.
Third generation owner Luiz Flavio, in tribute his rich family history on the estate and to it’s stunning natural beauty named the farm Sitio Colinas meaning ‘blessed by God and by Nature’. This particular lot is carefully processed without fermentation, a process coined as ‘Pulped-Natural’ processing. Here, the skin is removed from the cherry, leaving the fruity mucilage intact throughout the drying process. Machinery is eventually used to wash away the mucilage creating a sweet yet consistently clean and vibrant cup that’s difficult to achieve through traditional natural processing.
We’re thrilled to be able bring Luiz’s coffee to our clients and play small role in sharing his amazing lots with the world!
- Typical ‘natural touch’
- Mellow Mouthfeel
The new 2016 crop from Brazil is very promising. First coffee on the list is one from Sitio Sao Jose in the Serra da Mantiqueira region, sourthern Minas Gerais.
Mantiqueira de Minas is a hilly region, reknowned for its many distinct microclimates, generating an interesting range of flavour nuances all across the mountain range. The area around the city of Jesuânia gets a favourable amount of rainfall between 1600 and 1800mm on average. With a stable, mild temperature of 18°C the cherries mature rather slowly, getting boosted with fruit sugars while they develop.
Producer: Amauri Dias de Castro
Processing : Natural
Variety : Acaia, a very rare variety and a hybrid from the Mundo Novo plant, Acacia is mainly found in Brazil and is best grown at 800 meters or above. Fruit is large in size and is predominately red in colour. It’s the first time at Caffenation we have this variety in the coffee roaster.
Actually this coffee is an ‘espresso only’ one, but still the info on the beans and farm :
|With the dream of a better life, Antonio Andrade Pereira Filho and Maria da Conceição Costa Pereira decided to invest in his farm of 90 acres in the city of Carmo de Minas, Minas Gerais. In 1971 they planted the first coffee seedlings in a city where coffee production was on the rise.
With an amazing aroma and distinctive taste, its flavor varies from citrus fruits to bittersweet chocolate. Because of this, the Irmas Pereira Farm is today internationally recognized for the high quality of their products, which have already won many awards for specialty coffee.
This micro lot was Pulped Natural processed; the beans are sorted according to density. Meanwhile the ripe beans are simultaneously pulped after the green cherries have been mechanically separated. Drying requires a great deal of care and specialized handling. The result is a pulped natural coffee with a more aromatic cup quality, which is rich in flavor, homogenous and clean. The complex flavors of the beans are preserved by harvesting them at exactly the right stage of ripeness.
• Clean and very sweet cup with funky accents of Mango and Passion Fruit
Sitio Sertãozinho is located in the city of Cristina, in the south of Minas Gerais, in the Serra da Mantiqueira region, at an elevation of 1350 meters.
Elson Benedito Daniel and his wife, Dulcilene Luciana Rocha, are dedicated to growing coffee sustainably, preserving the environment.
The lots are stored in the Cocarive warehouse in Carmo de Minas, which nowadays has the most modern machinery to prepare and process the coffee lots. This lot was a National COE winner in this years competition. And it’s via my friend Ellington Pereira at Cocarive we could lay our hands on this extremely fruity coffee, that’s both elegant on espresso and filter.
Long time ago we did a Brazil.
This one comes from the Fazenda Rainha (Queen Farm) in the well-known Alto Moggiana region of Sao Paulo state. They are a former #1 COE winner.
The bean is a classic Yellow Bourbon.
Here at Fazenda Rainha things are all very well organized.
All farm employees live on the farm, eliminating the need for temporary workers. They enjoy free health insurance and public education at the farm’s local school. Teacher salaries are covered by the State, the rest is covered by the farm. They even own a beautiful Oscar Niemeyer-designed chapel (large enough to be a church) which was built and is used by the employees. Sitting atop a ridge, the chapel is quite a sight.
A small word on Pulped Natural : During this process, the skin is removed from the coffee cherry, leaving the fruity mucilage intact during the drying process. The machinery used to eventually remove the mucilage is either pulped or taken off by forced demucilage equipment. Pulped natural coffee can have more body and lower acidity than the washed process, and a cleaner, more uniform cup than the natural process.