BRAZIL cocoa ∙ rosehips ∙ caramel
This dry-processed coffee has been grown at the altitude of 950-1350 metres on the farm of Antonio Wander Garcia, Santa Lucia. This excellent coffee came sixth on Cup of Excellence in 2016 in Brazil.
B
razil is the biggest coffee producer of the world, bigger than Vietnam or Indonesia. The main coffee growing regions are: Minas Gerais, São Paulo, Espírito Santo, Bahia, Paraná, Rondonia and Rio de Janeiro. Brazil, which gives a third of all the coffee grown in the world, is mostly known for its espresso and instant coffees. What we are interested in is the growing specialty sector that exists in parallel with the mass production of coffee in this huge country. This quality-oriented perspective is represented by the Brazil Specialty Coffee Association. They have been popularizing this niche market since 1991. We are hoping to be part of this market and enjoy Brazil’s new coffees. We believe that there is still a huge potential in the local arabica varieties and we are sure the fine-tuning of the dry processing methods will result in excellent coffees. Santa Lucia is found in south of Minas Gerais, in the region of Sul de Minas. This area gives 30% of all the coffee produced in Brazil. The farm lies at the altitude of 905-1350 metres. The proud owner of
the farm is Antonio Wander Garcia and his family. The 63 hectare land used to be a cattle breeding farm, and has been in the hands of the Garcia family since 1994. It is a nice example of a family enterprise. Their main aim is to create a sustainable and environment-friendly farm. Thanks to a re-forestation project, the size of the farm has been doubled. Thirty hectares of the land is used for growing coffee: Yellow Catuai, Yellow Catucai, Mundo Novo and Acaiá arabica varieties that are all dry-processed.
Our coffees taste the best when extracted with water of the proper hardness* range. In order to highlight the best flavour of our roasts we recommend having 5 to 10 days of resting period after roasting, but consume within two weeks of opening. Enjoy!
The ripe cherries are hand-picked, sorted and are dried on stone terraces. They are aired at regular intervals. Dry process is usually used in areas where there tends to be a shortage of running water, e.g. Ethiopia or Brazil, where the coffee is most often dry processed. Upon harvest, the beans are immediately spread to dry on terraces or African elevated drying beds, and are later hulled mechanically. The result is a really sweet, fruity coffee devoid of sharp acidity. * Total hardness: 50 –175 ppm CaCO3 (2.9–9.8 °d), ppm CaCO3 (2.2–4.2 °d), pH: 6.5-8.0.
alkalinity/buffer: 40 –75 (The SCAE Water Chart)
photo by The Nordic Approach
SANTA LUCIA