Brennedato: 11.02.26

250g hele bønner.

Søt, saftig, balansert.
Karamell, nype, steinfrukt.

SÍTIO VARGEM GRANDE
BRASIL

Land: Brazil

Gård: Sitio Vargem Grande

Varietet: Yellow Catuai

Prosess: Natural

Høyde over havet: 1,100–1,400 masl,

Eier: Rosimeire Aparecida Guerra

Region: Minas Gerais

Mer info fra Produsenten

This coffee was produced by Rosimeire Aparecida Guerra on her farm, Sitio Vargem Grande in the Brazilian region of Mantiqueira, Minas Gerais.

Rosimeire and her husband Carlos were raised in families deeply immersed in coffee production, inheriting extensive knowledge and a profound passion for coffee. Carlos is the son of another coffee producer we work with, Lourdes Fatima. His brother Tiago supports him and their mother with a range of processing experiments.

Rosimeire and Carlos acquired Sitio Vargem Grande in 2009 when they got married. They selected this piece of land due to its strategic position. It sits between 1,100 and 1,400 metres above sea level, a high altitude for coffee cultivation in Brazil. The farm is 3 hectares in size, growing red and yellow Catuai which they planted in 2010. We started our collaboration with them in 2019.

Coffee holds immense significance for the entire family, serving as the cornerstone for a better future. They take pride in both their family's accomplishments and the exceptional quality of their coffee. However, their ongoing challenge lies in finding a market for their coffees while inspiring younger generations to embrace coffee production in Brazil.

HARVEST AND PROCESS

Picking

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

The harvest usually takes place from June to September with the peak being in July.

Processing

Rosimeire processes her coffees as washed, as well as naturals with aerobic fermentation.

During the fermentation process they monitor the sugar content of the cherries (Brics), the temperature (which should not exceed 38 degrees), and the PH levels.

Drying

They dry coffee in a mechanical dryer, on the patio, and on raised beds. The mechanical dryer is very helpful for finishing off the drying when they need more space for new coffee coming in, or when the weather has not been adequate.