Tasting Notes: roasted nut, malt, caramel
Region: Cerrado Mineiro
Altitude: 1,130 m.a.s.l.
Variety: Red Catuai
This lovely coffee has all the hallmarks of a high quality speciality Brazilian bean: rich nutty flavour and a deep, full body. Covering over 1,750 hectares, Santa Cecilia is a large farm where owner Pedro Humberto Veloso grows several varieties of coffee. There are also drying patios, mills and a warehouse to store processed coffee. Veloso and his team are notable because of their constant push for improvement. In the past they’ve used specialized agronomy techniques, installed new irrigation technology, and improved their warehouse management. Their latest project is to improve the farm’s wet mill, switching to a new design to offer better results. They also plan to build reservoirs, allowing them to produce coffee more sustainably.
According to Mercanta, the importer of this coffee, Veloso's main aim is to produce unique coffees, by applying unique fermentation and dry processes. For this lot, after harvesting, the coffee was sent straight to a drying greenhouse where it was spread out in layers of 20 litres per m². Here, it remained without movement with the drying progress tracked daily. After the initial rest, layers of coffee cherry were folded according to the drying evolution, creating an even level of moisture. This process lasted 21 days before the coffee had reached the optimum moisture. Once dried, the coffee was taken to the dry mill and passed through two times to remove the remaining dried cherry husk before being prepared for export. Read more about Mercanta and Fazenda Santa Cecilia HERE.
Santa Cecilia will be the coffee we send to Essential Subscribers while we have it. As one of the largest lots we’ll buy this year, it takes a place as the cornerstone of our coffee offering. We will roast it for use as espresso in our cafe and for our wholesale customers. At home, you can use it for any brewing method you prefer.
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