Description
Characteristics of the coffee lot
Processing: Natural
Variety: Yellow Catuai 62
Average elevation: 1200 masl
Characteristics of the property
Location: Serra do Salitre, MG
Region: Cerrado Mineiro
Total area: 763 ha
Area planted with coffee: 330 ha
Highest elevation: 1200 masl
Lowest elevation: 1200 masl
Telephone: +55 34 3851-3380
E-mail:exportacao@cerradocoffees.com.br
Score: 91.03
History of the farm
Fazenda Sa o Silvestre was bought by producer Ismael Jose de Andrade and his brother Eduardo Eusta quio Andrade in the beginning of the 90s. The climate and elevation of the lands are conducive to producing high-quality COE's. Thus, when these natural conditions of the region are combined with good management, culture planning and post-harvest processing with criteria for coffee cherry selection, the result is excellent quality COE's, appreciated around the world.
Coffee processing system
Processing is natural and Pulped Natural. The coffee is picked at the perfect stage of maturation, presenting a maximum of 10% green coffee cherries. After picking harvest, the coffee goes through the dry method. When the coffee comes from the fields, it goes through the following treatment: first dry beans ( floaters) are selected, then unripe cherries and ripe cherries are separated.
After the beans are selected, the coffee is taken to the African bed, where the drying is slower, resulting in a higher-quality and more uniform coffee. The improved aeration better inhibits the growth of undesirable microorganisms (fermentation).
Concern about quality
The farm is extremely focused on quality. It takes pride in each detail in the production process, until the final destination. Care begins with the production process and continues through post-harvest, warehousing and excessive quality control. Each plot has its own sensory profile and completes traceability. This is fundamental and has a direct effect on the quality of the product, giving our customers a consistent, high-quality product.
The producers and their team are always seeking ways in which to further improve quality. Thus, since last year, they have been investing in research to improve drying processes. African beds and greenhouses have been installed on the farm, and positive results have already been seen in the cup.
Certifcations
UTZ
Code: UTZ_CF1000001603 Expiration: 18 May 2018
Rainforest
Code: IMA - G - 008702 Expiration: 17 December 2018
Farm Information
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Farm NameFAZENDA SÃO SILVESTRE 2017 {RA / UTZ}
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FarmerISMAEL JOSÉ DE ANDRADE
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Altitude1200
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Farm Size330
Score
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Score91.03
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Rank4a
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AwardsPresidential Award
Lot Information
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Year2017
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Processing SystemNatural
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VarietyYELLOW CATUAI
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OverallElegant, bright, delicate body.
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Aroma / FlavorBlueberry, caramel, brown sugar, coffee cherry, strawberry, cinnamon, grape, fig, brown sugar, black tea, honey, fruit.
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AcidityPlum, coffee cherry, sparkling, complex, citric, lemony, bright, vibrant.
