Brazil Sitio Sao Pedro

Soft Citrus. Cocoa. Winey Cherry.

About this coffee :

Lourdes Fatima is the matriarch of a coffee growing family that includes her two sons and daughter-in-law. Tiago lives and works on the farm with her, and just across the road her son Carlos and his wife Rosmeirie live on their farm, Sitio Vargem Grande. The younger generation are very interested in fermentation and have been training and experimenting to add value to their coffee.

The team measure brix and PH and keep a close eye on the temperature. For this lot, the temperature did not go above 38 degrees, Brix measured from cherry was 12, and the final PH was 4.

Picking

Mechanical and manual picking methods are used, depending on the harvest and ripening of the cherries. In cases where they want to increase the cup quality or to create a special lot, they will use selective picking.

Usually, the harvest happens from June to September with the peak in July.

Processing

The coffees here are processed as Natural coffees, which means the whole cherries are dried. Normally this process gives you the perception of a sweeter coffee, this is because through fermentation microbes create compounds called esters that are absorbed by the seed. These esters survive the roasting process and are precursors to aromas that are created in the caramelization process of roasting, this makes the coffee seem sweeter.

Drying

They dry coffees on the patio, in the box, and on raised beds.

This coffee is very complex with lots of vibrant aromatics. Delightful brightness of soft citrusy on the first sip, then the cocoa chocolaty note emerge & finish with a winey cherry twist. A wonderful coffee to enjoy in the morning to keep your mind refresh all day.

Brewing Recipe :

100g, 200g pack coffee ship in 1-2 working days.