Divisa/G.Deserto - Brazil Pulped Naturals 2012 Verified listing

Antonio Jose Junqueira Ribeiro Divisa/G.Deserto Carmo de Minas MG Brazil Yellow Bourbón and Yellow Catuai Pulped natural 876 AROMA/FLAVOR: caramel on break, orange, floral, honey, spices, dark sugar, milk chocolateACIDITY: citric, juicy OTHER: lingering sweet aftertaste, aftertaste, vanilla, well balanced

History of the farmFazenda da

Divisa received its name for being situated right on the border of the

municipalities of Carmo de Minas and Cristina. Mr. Joaquim Ribeiro de

Carvalho, also known as Quiqui da Divisa, received the inheritance from

his father, Mr. Manoel Ribeiro de Carvalho. The name of the property

also had an influence on the identification of its owner, becoming known

as Quiqui da Divisa, who passed the farm to his son Gabriel Ferraz

Ribeiro, Gabriel da Divisa. Nowadays, the property belongs to the son of

Gabriel da Divisa, Mr. Antonio Jose Junqueira Ribeiro, or Toninho da

Divisa, who represents the fourth generation to hold the property.A tropical

farm, it always had the Minas policy of coffee with milk as a guide. It

began the cultivation of coffee at the end of the 19th century and

maintains this tradition to the present days. Located in the Sul de

Minas, integrated in the Mantiqueira mountain range basin, with high

elevation, undulated relief, it has rich soil and privileged climate,

which permits the coffee crop to harmoniously adapt and produce beans in

quantity with superior quality.The current owner, “Toninho da

Divisa,” educated in agronomy, instituted modern techniques, in order to

improve production and introduce new cultivation methods, increasing

productivity and preserving the quality of the coffee. His new

management method, based on economic and socioenvironmental

sustainability, enabled Fazenda da Divisa to stand out among the other

farms in the region, which led it to participate in Specialty Coffee

contests of international repute.Always seeking improvement,

Toninho has on his side great partners with COCARIVE and also support

agencies such as EMATER. Participating in lectures and workshops keeps

it always up to date and the specialty coffee contests serve as a

thermometer to measure the quality of its beans, enabling it to

continually reevaluate its work.Coffee processing system The harvest begins when 80% of the beans are ripe. The coffee is

hand-picked selectively, and on the same day is transported to be pulped

and then spread on a concrete courtyard for drying, where it remains

being constantly raked for three days. After this period, the coffee is

sent to a dryer where it is kept heated at a temperature that varies

from 30 to 40 degrees (86 to 104 °F). When it reaches 16% humidity, the

coffee is relocated to a rest box and remains there for 30 to 40 days.

After this rest period, the coffee returns to the dryer in order to

reach a humidity of 11%. Next the coffee goes to the final granary where

it stays for 3 days until it is ready to be processed, bagged and sent

to the cooperative. Arriving at the cooperative, the coffee is

classified, tasted and goes through a new improvement process in which

it is separated by screens. After this process, the coffee remains in

stock at the cooperative until it is commercialized. Concern about qualityAt the beginning of the 21st century,

faced with the coffee crisis with the high production cost, it was

necessary to search for alternatives to make the business viable and the

solution found was to differentiate the product, seeking quality, thus

no longer treating coffee exclusively as a commodity. By believing that

quality was this differential, the manner of cultivation, processing and

storing coffee was changed.Every

year, it is a goal of the farm to increase the quality of the coffees

produced for them to be commercialized in a differentiated way and thus

aggregate value.