OUR COFFEE
Our sole focus is to bring in the finest quality specialty grade coffees we can find. We have a strict buying criteria and only buy coffees that meet our quality expectations.
Our coffee offering changes throughout the year, depending on what's in season and what tastes good. We practice strict stock management and continuously monitor the quality of our coffees to ensure we only offer the freshest possible coffee that is in season and at its peak.
Our coffee offering changes throughout the year, depending on what's in season and what tastes good. We practice strict stock management and continuously monitor the quality of our coffees to ensure we only offer the freshest possible coffee that is in season and at its peak.
SOUTH AMERICA
Espirito Santo
Country: BRAZIL
Region: Espirito Santo
City: Castelo
Altitude: 800 - 1,100 metres above sea level
Variety: Catuai, Catucai
Processing: Pulped Natural
Owner: Twelve producers listed below
This lot was produced by twelve small producers in Brazil's south-eastern coastal state of Espírito Santo. Although robusta is grown here at lower altitudes, Espírito Santo borders Minas Gerais and has several hidden spots of high quality arabicas along its mountainous border region in the south and south-west.
The farms that contributed to this lot lie around the southern municipality of Castelo, at between 800 and 1,100 metres above sea level. These are small, family businesses - farms average 12 hectares, with around five hectares under coffee. For a list of farmers who contributed to this lot please see below.
These farms are mainly planted out with Catuai varietal trees, with a smaller proportion of Catucai trees. The harvest in Espirito Santo usually runs from August to December - a later season than in many of the growing regions in Minas Gerais and Cerrado. The cherries tend to ripen progressively over a period of several months and so are selectively picked by hand in order to collect only the ripe fruit.
The coffee is processed on each farm using small mechanical pulpers and dried on covered patios - used to protect against rain or dew - with the mucilage still attached (pulped natural process). It is then rested and stored in parchment at the exporter's warehouse facility until it is ready for export.
These are the twelve farmers that contributed to this lot:
Agnaldo Sartori
Alessandro Neres Abreu
António Nalesso Casagrande
Durvalino Mariano dos Santos
Ederval Sartori
Edson Pires Sartori
Euzébio Ventorim
Fabiano Tomazini Nalli
Genésio Tomaz Tomazini
Geonadir Sartori
Marcos António nalli
Valdeir Dalcin Tomazini
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