Fruity cocktail: ANAEROBIC FERMENTATION BRAZIL SÃO SILVESTRE
تحميص يوم 10/2/2023
ملحوظة هامة : يفضل استخدامه بعد شهر من تاريخ التحميص
معالجة القهوة بالتخمير اللاهوائي يبرز ايحاءات الطعم الفاكهية الرائعة كأنك تشرب كوبا من كوكتيل الفواكه
التحميص فاتح مناسب للفلتر كوفي والايروبريس والسايفون
متوفر حجم 100 جرام و 200 جرام
Altitude: 1200 m
Variety: Yellow catuai
Process: Anaerobic fermentation
Region: Minas Gerais, Carmo do Paranaíba
Farm: São Silvestre farm
Owners: Andrade family
Specialty score: 86 – 87
Notes: stone fruits, mixed berries, dried fruits, vibrant acidity, juicy and creamy mouthfeel with a long fruity aftertaste
The coffee cherries passed through an electronic selection machine at the facility, responsible for reading the fruit color and separating ripe cherries from unripe ones and floaters.
The ripe cherries were put into sealed 200-liter barrels and fermented inside a cold environment (around 9 degrees Celsius) for 288 hours.
As the fermentation begins, carbon dioxide is produced.
As it is denser than oxygen, it compresses the oxygen to the top of the barrel, allowing the coffee cherries to ferment in an anaerobic environment.
During the fermentation, aromatic and flavor compounds are produced and absorbed by the coffee beans.
After fermentation, the coffee cherries were transported to raised beds to slowly dry (for 27 days), potentializing the coffee sensorial profile.
As all the process was done with the peel, it is a natural coffee.
About the farm
Award-winning farm, leader in specialty
The Andrade family history began in 1901, with their ancestors at Capim Branco Farm, in Carmo do Paranaíba, High Cerrado, state of Minas Gerais.
With the aim to produce high quality coffees, the new generation of Andrade family established their farms in this region during the 70’s.
This region has an altitude between 1.100 and 1.200 meters, which provides ideal conditions for growing coffee due to its perfect balance of wet and dry seasons.
In the early 90´s, with the need for expansion of coffee production, quality and volume improvement, the brothers acquired São Silvestre farm in Serra do Salitre, state of Minas Gerais. This farm produces high quality coffees because of its terroir and an average altitude of 1.200 meters.
Combined with the natural conditions of the region, the correct management of crops, crop planning, and post-harvest with selection criteria of cherries, grains, and natural drying, the results are excellent quality, award-winning beans, appreciated worldwide.