Brazil

Salada de Frutas


specialty

Roasting

Moka/Espresso and filter

Aromatic notes

  • CARAMEL
  • MANGO
  • PASSION FRUIT

From the lush volcanic hills of the Aquiares Estate in Costa Rica, a specialty coffee micro-lot of the caturra variety which is environmentally and socially sustainable as well as Rainforest Alliance certified at origin.

22,00


Clear

Origin: Dores do rio Preto - Minas Gerais

Finca: Santa Rita Farm

Growth altitude: 1.200-1.300 mt a.s.l.

Variety: Yellow Caparao, Red Catuai

Processing method: Anaerobic fermentation with fruits

Certifications: Specialty Coffee

Cupping score: 87,75

Everything you want to know


FAZENDA SANTA RITA

This coffee grows in the Santa Rita Farm, by Jhone Milanes and his son Tarcisio. The plantation has been family-run since 1896 and today it is in its fourth generation. Jhone and Tarcisio's goal is to improve the coffee processing more and more, from harvest to post-harvest, trying every year to increase quality and ensuring the highest ranking amongst coffees in Brazil. We believe, that this coffee certainly hits the target and is probably one of the best micro-lots we’ve tried, from Brazil!

ANAEROBIC FERMENTATION WITH FRUITS

The coffee cherries are harvested by hand once they have reached their maximum ripeness. They are immediately transported to the plant for a first selection and a short drying.

Then the fermentation process begins, which in this case is anaerobic; the cherries are placed in a barrel with a one-way valve to ensure that oxygen flows out completely and cannot enter the barrel again. In this process, the peculiarity is that fruit is inserted into the tank before hermetically sealing it: Banana, Jackfruit, Mango and Passion fruit.

This innovative technique allows coffee to develop very complex flavors, resulting in an explosion of fruity flavors in the cup. The duration of the fermentation is about 40 to 60 hours and the time, temperature and PH are monitored thanks to a special control unit created by Jhone, which allows him to monitor his coffee night and day. Once the right fermentation time has been reached, the cherries are left to dry again for a few days.

When tested according to the SCA protocol, this unique lot reached a score of 87,75 points.

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