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Very, very limited edition coffee beans!

Farm Owner: Felipe Arcila

Taste Notes: Chocolate-rum Truffle, Marzipan, Dried Papaya, Blackberries.

Roast: Filter

Processing	Harvest	Altitude	Variety	Scoring
Rum Aged	December 2019	1700-1900 m	Castillo	92.25

After years of trial and error with experimental processing, Felipe Arcila achieved results, exceeding all expectations. Fresh cherries were fermented for 48 hours inside barrels and dried green beans have been aged inside the same barrels after that for an additional 20 days.

Why is this coffee special?

First rum-aged coffee in our range!

The story of this coffee started from the trip to Colombia in 2019 where two passionate coffee people - our Ancis and Carlos (co-owner of Cofinet) met.

Thanks to this friendship, we have an amazing drop-the-mic Colombian coffee in our range.
There was no doubt about it from the first time we slurped this coffee.
Rum - it tastes so much like rum. Unbelievable!
So sweet and full of flavors! It has a superb mouthfeel of rum truffles giving a full, thick, creamy mouthfeel with a long-lasting aftertaste of prunes and figs.
You have to try it!

Rum aged process. Trial and error.

In 2018 Felipe started to experiment using rum barrels in order to produce the best rum-aged coffee in the market. So they started by fermenting inside rum barrels different varietals for different processing methods such as Natural Pink Bourbon, Washed Gesha, and Natural Castillo. The outcome of this process delivered mild rum notes, which they really enjoyed but when shared with their customer, there was much more rum intensity needed.  Afterward, they started to age the coffee inside rum barrels for 1 week, and on this occasion, they noticed much more rum intensity was transferred into the cup but for their customer, this intensity was not yet enough. Although aging the coffee inside rum barrels was intensifying rum flavor in the cup, at the same time the green beans were absorbing moisture content from the environment to the point where the moisture content was not ideal for long shelf life. After months of trial and error, they decided to ferment fresh cherries for 48 hours inside rum barrels and age dried green beans inside these same barrels for 17 days, while making sure no moisture was absorbed by the beans during the aging process, this was achieved by wrapping the barrels with plastic (similar to what we use grain pro bags for). Later the sample was cupped by our QC team and the result exceeded all expectations!!! They managed to achieve enough transfer of rum into the cup while maintaining the coffee profile and its complexity.

Farm: San Rafael

Farmer: Norma Iris Fiallos

Taste Notes: Dried Figs, Dark Chocolate, ‘’Cuba Libre’’, German Lebkuchen.

Roast: Filter

Processing	Harvest	Altitude	Variety	Scoring
Anaerobic 72H	February 2019	1300 m	Catuai	89.25

Nearly 90-year-old Norma is a woman — legend in the Honduras coffee industry! We established our partnership with Norma’s farm in 2018 and are still continuing to source coffee from her due to the high-quality standards and consistency she maintains. And yes, it's a certified Organic coffee!

Taste Notes: Wildberry Jam, Blueberry Muffins, Gooseberries, Black Grapes

Roast: Filter

Processing	Harvest	Altitude	Variety	Scoring
Washed	December 2019 - January 2020	1600 - 2000 M	SL28, SL34	85.5

The combination of red volcanic soil, high altitude, and an ideal climate have a decisive impact on the development of the aroma that characterizes this coffee. It is wet-processed and dried under the African sun on so-called African drying beds.

Why is this coffee special?

This Kenyan lot represents a classical Kenyan cup with good acidity and juiciness, which resembles the taste of gooseberry. The acidity is evened out by pleasant sweetness and body, giving you around, balanced and sweet cup. This sweetness reminds of wild berry jam and freshly baked blueberry muffins - sweet, biscuity, and rich.
It is your perfect morning cup of Kenyan coffee.
Usually, in Kenya, coffee is being sold via auctions that take place weekly during the harvesting season. The price is defined by the cup quality and the grading, which is mostly depending on the bean size.
Coffee beans with a screen size above 15/16 are named "AB’’ and are the second biggest of their kind. The add-on "Top’’ or "Plus’’ refers to the cup profile which is especially fine and complex.
The combination of the red volcanic soil, high altitudes, and an ideal climate have a decisive impact on the development of the aroma that characterizes this coffee. Due to the geographical location on the equator, there is only little distinction between the different seasons in Kenya.
The well-known region Nyeri in the heart of the central highlands is located between the western outskirts of Mount Kenya and the eastern end of the Great Rift Valley and is famous for producing the best coffees in the country.
All coffees are wet-processed and dried under the African sun on so-called African Beds.

Producers: Daye Bensa

Taste Notes: Lychee, Earl Grey Tea, Fruit Candy, Panna Cotta.

Roast: Filter

Processing	Harvest	Altitude	Variety	Scoring
Natural	December 2019 - February 2020	2100 m	Heirloom	88.5

The Daye Bensa family group was created by two brothers - Assefa Dukamo and Mulugeta Dukamo, about fifteen years ago. These group farmers produce coffee in conventional polyculture systems, where food crops complement coffee growing in the reclamation of family lands.

Why is this coffee special?

This year, Faficho natural coffee was collected from 626 farmers, all of whom live in the immediate vicinity of the village of Bombe, in the Sidama region. This coffee is offered by the family group Daye Bensa, which for several years has put a lot of energy into delivering finely traced batches. Very concerned about working with the best qualities, the members of Daye Bensa favor a close relationship with each of these farmers. They encourage them to always improve the quality of the cherries supplied, in particular by focusing on manual picking when ripe. These farmers produce coffee in old polyculture systems, where food crops complement coffee growing in the reclamation of family lands. The cherries are prepared in the village of Bombe, dried on African beds, and turned regularly for optimal drying.

The Daye Bensa group values ​​the quality of the coffee produced in this renowned appellation and for this reason, increases the prices paid to farmers for recognition of their work and their know-how. Daye Bensa also supports environmental protection in this region by funding reforestation programs. Finally, aware of the need to provide a future for the youth of Bombe, the family business annually supplies hundreds of notebooks and pencils to the village school.

The Daye Bensa company was created by two brothers, Assefa Dukamo and Mulugeta Dukamo, about fifteen years ago. Determined to reveal the high potentials of coffees of their country, they have, over the years, developed a company which today holds an important place in the production, collection, and export of coffee from Sidama. Daye Bensa currently manages two farms in this region, 19 washing stations in the producing region, and 5 coffee preparation warehouses located in the city, notably in Addis Ababa. They work with more than 1,400 small producers from whom they select the most beautiful cherries. The company also organizes regular training for these producers to further improve the quality of these coffees. These solid establishments, at different stages of the industry, allow Daye Bensa to offer qualitative coffees on the international scene. They centralize their activities from their headquarters in Addis Ababa, which brings together 15 people with varied skills, quality, logistics, finance, export, etc. As a sign of recognition for this applied work, two of their coffees were selected this year for the Cup of Excellence 2020.

Farmer: Danilo Fuentes Escalaon

Taste Notes: Cuba Libre, Dark Chocolate, Dried Melon, Black Grapes

Roast: Filter

Processing	Harvest	Altitude	Variety	Scoring
Natural Anaerobic	January 2020	1400 m	Lempira	87

This lot was macerated for 120 hours into sealed barrels to obtain an environment without oxygen, creating coffee with a unique flavor profile. After maceration, it is being dried on raised beds. The mill is located at 800 masl which gives a drier, more stable climate to dry.

Why is this coffee special?

We are super excited to offer you another super tasty Honduras coffee. Natural with anaerobic practices. 

We see more and more farmers are expanding their process methods towards “modern” ways as anaerobic or aerobic. Which for us as roasters and final consumers gives a wider perspective of the coffee potential. 

We have been having modern Honduras coffees for the 3rd year already and we are amazed by the distinct flavors, like chocolate truffles, dried fruits, and ripe fruits. Super complex and sweet cup. Great on its own or as a complementary with a Bean to Bar Chocolate.

Farmer

Danilo Fuentes Escalaon is the owner of a small farm in las Casitas, Corquin. The farm area is less than one hectare wide. Danilo bought the land in order to raise pigs but decided that a good use for the manure would be in a coffee farm and integrated that into the pig farm. Sales of pork remain his primary income source, but now that he is producing micro-lot quality coffee, his coffee is able to justify the investment he made. Danilo also works as a technician with Aruco, as he is a trained agronomist, so knows a lot about farm management, organic agriculture, and coffee quality. It has always been his dream to own a farm and he named it El Duende which translates to the elf as he feels this farm is like finding his pot of gold at the end of the rainbow to him. The producers will receive about 70% of the FOB price for their micro-lots. This year the harvest for all producers was extremely difficult with increased rains during the harvest, and a lack of pickers meaning a large amount of coffee was lost from either falling to the ground or swelling and splitting on the tree. This lot is a natural that was macerated for 120 hours before being dried on raised beds. All the processing for the ML’s takes place at the Aruco mill to centralize and have greater control over the process to create consistent procedures but also to reduce the risk on the producer. The mill is also at 800masl which gives a drier, more stable climate to dry the coffee compared to up at the farms where the weather can be less predictable. The coffee will be delivered to the mill where they assess the cherry (take Brix) and decide on the process for the coffees depending on space and what the producer has done already. The cherry is cleaned and washed and then floated to remove any immaturity. Then it is placed into barrels that are sealed to create an environment without oxygen for the cherry to continue ferment and macerate in the barrels for different times. In the barrel, the temperature is monitored and kept around 22-25c in the shade at the wet mill. The coffee is then taken to the beds where it is dried for between 20 -30 days.

Producers: COMSA 

Taste Notes: Cacao, Red Apple, Chicory

Roast: Omni

Processing	Harvest	Altitude	Variety	Scoring
Washed	Nov - Feb 2017	1200 - 1700 m	Bourbon, Catuai, Typica	84

The cherries come from 700 producers and, after collection at the mill, are weighted, de-pulped, and washed. Every lot produced is cupped and scored at the lab. CEIBA is an exclusive blend of higher scoring coffees. The pulp and skin of the coffees are used to produce organic compost. This coffee is Organic certified as part of Cafe Organico de Marcala SA.

Farm owner: The Carrillo brothers: William and Darwin

Taste Notes: Toffee, Green Grapes, Dried Apple Rings

Roast: Filter

Processing	Harvest	Altitude	Variety	Scoring
Washed	September 2019	1750 - 1815 M	Caturra, Catuai, Pache, and Bourbon	84.5

Carrillo brothers grew up working with coffee on their parents’ farm. Now they run the farm themselves and are happy to offer this traditional, yet high-quality Guatemalan specialty coffee.

Washing station: Chelbessa

Taste Notes: Jasmine, Black Tea, Dried Apricots

Roast: Filter

Processing	Harvest	Altitude	Variety	Scoring
Washed	February 2019	1750-2000 m	Local Landraces & JARC	84

This Organic certified lot was grown at an impressive 2000+ masl. Traditional varieties from this region are JARC (developed by the Jimma Agricultural Research Centre) and local landraces - domesticated, locally adapted, traditional varieties of coffee, native to the immediate surroundings.

Why is this coffee special?

This coffee caught our attention from the very first sip. It has all the attributes a washed coffee hailing from Ethiopia's famous Yirgacheffe region can have — so delicate and floral! Coffee, which takes you straight into the springtime with clean running spring water and fragrant, flourishing blossoms everywhere. Once ground, it gives the impression that the room is full of blooming jasmines and luscious, ripe apricots. Remarkable! Once it is ready to taste — apricots transform into a more like a dried apricot form. The coffee clearly shows its notes of black tea and quince, a mouthfeel of silky milk chocolate, and of course — a long-lasting aftertaste of jasmine. Boom!
Plus, it is organic certified!  

Traceability and origin

The Chelbessa Washing station, where this coffee was processed, is fairly new to the coffee landscape in Yirgacheffe. Nonetheless, this family-owned and operated station is producing exceptional coffees.

Chelbessa partners up with SNAP Coffee Exporters, who have been promoting Ethiopia Specialty Coffee since 2008 and serve around 500 smallholder farmers in and around the town (Kebele) of Chelbessa.

Farmers in this region have been growing coffee for generations upon generations. They are true specialists and are committed to using the best chemical-free cultivation methods. These methods result in an already stand-out product, and Chelbessa makes the most of this by adhering to stringent post-harvest standards.

Yirgacheffe is a part of the Sidamo region in southern Ethiopia. It is widely recognized as one of the key “birth regions” of the coffee, and its washed coffees are so well-known that it has been sub-divided into a micro-region. Most of the coffee grows at around 2000+ meters above sea level, and varieties tend to be local landraces - domesticated, locally adapted, traditional varieties of coffee, native to the immediate surroundings. JARC varieties, developed by the Jimma Agricultural Research Centre, are also ubiquitous in the area.

Most farmers in the region farm on fewer than 5 hectares (many counting their coffee farms in terms of trees rather than area!). Cultivation methods are traditional for the most part, with coffee being grown as a part of an integrated “coffee garden,” intercropped with other food crops.

We are very happy to be able to bring you this coffee with full traceability intact, something that would not have been possible a few years ago. Previously, all private washing stations, except cooperatives, were mandated to sell their coffee to the Ethiopian Commodity Exchange (ECX). Often, this caused a loss of traceability and price transparency. Now farmers can sell their coffee directly to importers and other buyers and even coffees coming through the ECX maintain their unique identity.

Varieties

​There are between 6.000 to 10.000 Regional Landraces and the JARC has developed around 40 improved varieties, which have been distributed among farmers all over the country. These improved varieties address issues of leaf rust, cup quality, and yielding and today, are widely used all over the coffee growing regions in Ethiopia.

Harvest/Processing

All coffee is selectively hand-harvested before being delivered to the washing station. At the washing station, Chelbessa’s team ensures that only the ripest cherries are processed. After being sorted again, coffee is delivered to the pulpers to be pulped and then fermented underwater for 24–36 hours, depending on the weather conditions. Once the fermentation is completed the parchment is thoroughly washed and is then graded in washing channels, separating each lot into two grades based on density. Once graded, the coffee is soaked in clean spring water tanks for 12–24 hours to remove all traces of fermented mucilage.

After washing, the coffee is delivered to raised beds to dry under shade for 10-14 days until the moisture content reaches 12%. During this time, the coffee is regularly turned and hand-sorted several times to remove any damaged or discolored beans. Coffee is covered with plastic during the hottest hours of the day to protect the parchment from drying too quickly. Equally, it is covered overnight to prevent condensation from seeping into the drying parchment. All this labor and tons of love result in a truly exquisite cup profile.

Taste Notes: Milk Chocolate, Biscuits, Gooseberry

Roast: Filter

Processing	Harvest	Altitude	Variety	Scoring
Fully Washed	January/March 2020	1300 - 1700 M	Tico Selection	84

The concept of the TICO project is to source a consistent volume of traceable, quality differentiated coffee whilst supporting a small and specific community in Naranjo. Every single step has been made to bring a beautiful, chocolatey, sweet, and clean cup from the producer, to the roaster and you.

Why is this coffee special?

Tico selection has always come from the West valley in Costa Rica. Throughout the years, our partners worked with a local exporter to provide even better quality and increase social impact in the area. This has resulted in a coffee with better traceability, at a fair price for the Country. The concept of the project is to source a consistent volume of traceable, quality differentiated coffee whilst supporting a small and specific community in Naranjo. The farms producing our TICO are part of an environmental project called NAMA, which aim is to reduce greenhouse gas.

The NAMA Support Project

The overarching goal of the Nationally Appropriate Mitigation Action (NAMA) Café de Costa Rica is to produce and process coffee in Costa Rica in a low-emission, sustainable fashion. With total funding of 10 million US $, the NAMA Café aims to reduce GHG emissions and improve resource use efficiency at the level of both coffee plantations and coffee mills. These actions will create the first low-emission coffee worldwide and give Costa Rican coffee producers access to new markets. In practice, what does it mean? Well, that there is a fund allocated to producers and mill owners to enable technical and feasibility studies, financial assistance, capacity building measures, and other awareness-raising activities (for ex. it can be training on Good Agricultural Practices (GAPs) and improved resource management on coffee farms, the financing of compost turners... and so on). The producers get help from agronomists from Coopro Naranjo in order to control the maturation levels and determine the ideal point of harvest based on Brix measurement. The coffee is pulped and washed using advanced Penagos equipment to ensure consistent and efficient processing. Everything is done in order to produce a beautiful clean cup from the producer, to the Coop, and to you.

Harvest/Processing

The coffee comes from six mountain ranges in the zone of Naranjo: Barranca, Cañuela, San Juanillo, Los Robles, Lourdes, and Sabanilla. The farms gathering to produce our TICO coffee are all located between 1300 and 1700 MASL. They are chosen based on the quality of their coffee. Superior quality is assured through the selection of strictly ripe cherry exclusively from the middle of the harvest. The coffee is milled at Coopro Naranjo’s main drying mill.

Huila, San Adolfo

Farm: Guacobia Farm

Farmer: Andres Guaca

Taste Notes: Bean-To-Bar Chocolate, Red Bananas, Pineapple, Champagne, Pecan Nuts, White Mulberries

Roast: Filter

Processing	Harvest	Altitude	Variety	Scoring
Natural, 60h Anaerobic	July 2020	1650 m	Pacamara	91.25

The San Adolfo area is known as the Specialty Coffee Paradise in Colombia due to the different microclimate and terroir. The whole coffee cherry was placed into the plastic bags for 60h by creating an anaerobic fermentation process, then 20 days dried in the marquesina.

Traceability

Andres Guaca, 3rd generation coffee farmer, owner of Guacobia farm together with his wife and two sons. Five years ago, Andres made a change towards specialty coffees, he began to improve post-harvest practices, with controlled, experimental fermentations. On his 5-hectare farm and on his brother's farm, he began to plant differentiated lots of more exotic varieties such as Pink Bourbon, Pacamara, Geisha.
His eldest son is already in love with coffee production, and his dream is to be an agronomist and to continue with the development of the farm.

Coffee Paradise

In the heart of the Colombian eastern cordillera, San Adolfo an old red zone dominated by the M19 and FARC in the past, from the last 6 years it is safe to come to this area today known as the Specialty Coffee Paradise in Colombia due to the different microclimate and terroir.

Huila, San Adolfo

Farm: Guacobia Farm

Farmer: Andres Guaca

Taste Notes: Blue Plums, Rosehip, Chocolate-Covered Blueberries, Red Apples, Butter Cookies.

Roast: Filter

Processing	Harvest	Altitude	Variety	Scoring
Washed, Double Anaerobic	July 2020	1550 m	Pink Bourbon	88.5

The San Adolfo area is known as the birthplace of Pink Bourbon – a variety that is particularly appreciated for its finesse and aromatic complexity. With this double anaerobic fermentation, the whole coffee cherries were fermented anaerobically in sealed plastic bags for 48h. Then de-pulped and washed twice and fermented again anaerobically for an additional 24h.

Traceability

Andres Guaca, 3rd generation coffee farmer, owner of Guacobia farm together with his wife and two sons. Five years ago, Andres made a change towards specialty coffees, he began to improve post-harvest practices, with controlled, experimental fermentations. On his 5-hectare farm and on his brother's farm, he began to plant differentiated lots of more exotic varieties such as Pink Bourbon, Pacamara, Geisha ...
His eldest son is already in love with coffee production, and his dream is to be an agronomist and to continue with the development of the farm.

Coffee Paradise

In the heart of the Colombian eastern cordillera, San Adolfo an old red zone dominated by the M19 and FARC in the past, from the last 6 years it is safe to come to this area today known as the Specialty Coffee Paradise in Colombia due to the different microclimate and terroir. Also known for the birthplace of Pink Bourbon.


Variety 

Pink Bourbon is a hybrid of Yellow and Red Bourbon varieties.

This variety is particularly appreciated for their finesse and aromatic complexity but are fragile and not very productive and therefore rare.

There’s more than color and altitude on its side. Chemical breakdowns have found that Pink Bourbon has higher glucose content than many other varieties. This additional glucose—a type of sugar—means not only a sweeter cup but also a silkier body and more luscious mouthfeel. Some farmers also report that Pink Bourbon has more disease resistance than its Red and Yellow parents.

Owners: Andrade family

Taste Notes: Brazil Nuts, Caramel Toffee, Lychee.

Roast: Filter

Processing	Harvest	Altitude	Variety	Scoring
Pulped Natural	July 2020	1200 m	Yellow Icatu	84.25

The natural conditions of the region, the correct management of crops, crop planning, and great post-harvest practices result in excellent taste and quality of this classical Brazilian coffee that is appreciated worldwide.

Why is this coffee special?

The Andrade family history began in 1901, with their ancestors at Capim Branco Farm, in Carmo do Paranaíba, High Cerrado, state of Minas Gerais. With the aim to produce high-quality coffees, the new generation of the Andrade family established their farms in this region during the ’70s. This region has an altitude between 1.100 and 1.200 meters, which provides ideal conditions for growing coffee due to its perfect balance of wet and dry seasons.

In the early '90s, with the need for expansion of coffee production, quality, and volume improvement, the brothers acquired São Silvestre farm in Serra do Salitre, state of Minas Gerais, this farm produces high-quality coffees because of its climate and altitude between 1.100 and 1.200 meters.

Combined with the natural conditions of the region, the correct management of crops, crop planning, and post-harvest with selection criteria of cherries, grains, and natural drying, the results are excellent quality, award-winning beans, appreciated worldwide.

The volcanic soils are perfect for growing Yellow Icatu, Yellow Catuaí, and Red Catuai varietals, which thrive here and account for the majority of the farm’s yield. This is where Brazil’s best natural coffee beans are produced.

In 1991 through the initiative of twelve producers, who envisioned the opportunities that investing in the quality of the coffee would bring, they founded the BSCA ( Brazil Specialty Coffee Association) that supports all small coffee producers in the region, not only that, it also helps producers improve quality, which improves sustainability. Helping producers to reach out to the importers worldwide, with eco-friendly coffee is another activity that BSCA performs. We are proud to say that we are founders of the BSCA.

Sao Silvestre Farm

The surroundings are amazing, the local scenery is a place where you can stand and have your head cleared for an instant. You can admire the landscape and the extent of the plantations, it is really beautiful.

The soil, the fresh air, the climate –  it produces the coffee that we all like so much. But nothing would be possible if we didn’t work as a team, we are a family of coffee producers, and we have selected our team to make sure that they would put as much effort into it as we do.

So when nature and the team come together we have an incredible place that not only produces socially and environmentally responsible specialty coffees, but that adds members to our family, making the farm a welcoming home to everyone.

Producers: Pablo and Hernán Dorronsoro

Taste Notes: Prunes, Caramel, Chocolate, Dried Apples

Roast: Filter

Processing	Harvest	Altitude	Variety	Scoring
Washed, Sugar Cane Decaf	Oct. 2019 – Jan. 2020	1650–1800 m	Catimor, Caturra	85

The Colombian local decaffeination process and a minor supply chain significantly minimize the carbon footprint.
This natural sugar cane and high mountain spring water decaf process allow for gentle extraction of the caffeine from the bean, maintaining the natural structure and all characteristics of the coffee bean.

Decaffeination process

Green coffee beans are steamed for about 30 min prior to decaffeination to unlock their pores, allowing the caffeine extraction. Coffee is placed in a solution of water and Ethyl Acetate (E.A.) a naturally occurring compound and solvent derived through the fermentation of sugarcane. Green coffee is submerged in the solvent, which naturally bonds to the salts of chlorogenic acids within the coffee, allowing the extraction of caffeine. Once the coffee is saturated the tank is drained and a fresh solution is introduced. This continues for approximately 8 hours. After the last of the caffeine has been extracted, the coffee is removed from the solution and prepped for another steaming. The final low-pressure steaming removes the remaining traces of E.A. Decaffeinated coffee is then dried, physically polished to ensure cleanliness, packed, and ready for export.

Owners: Andrade family

Taste Notes: White Chocolate Chip and Macadamia Nut Cookies, Dark Chocolate-Hazelnut Spread, Dried Dates, Yellow Gooseberries.

Roast: Filter

Processing	Harvest	Altitude	Variety	Scoring
CRYO Macerated Fermentation	June 2020	1200 m	Yellow Icatu	89

There is a brand new method in coffee processing - CRYO. Coffee cherries are fermented in sealed barrels for impressive 288 hours in a cold environment (9°C). Low temperature increases sugar content, intending to double the chocolate sweetness in the cup.

Why is this coffee special?

The Andrade family history began in 1901, with their ancestors at Capim Branco Farm, in Carmo do Paranaíba, High Cerrado, state of Minas Gerais. With the aim to produce high-quality coffees, the new generation of the Andrade family established their farms in this region during the ’70s. This region has an altitude between 1.100 and 1.200 meters, which provides ideal conditions for growing coffee due to its perfect balance of wet and dry seasons.

In the early '90s, with the need for expansion of coffee production, quality, and volume improvement, the brothers acquired São Silvestre farm in Serra do Salitre, state of Minas Gerais, this farm produces high-quality coffees because of its climate and altitude between 1.100 and 1.200 meters.

Combined with the natural conditions of the region, the correct management of crops, crop planning, and post-harvest with selection criteria of cherries, grains, and natural drying, the results are excellent quality, award-winning beans, appreciated worldwide.

The volcanic soils are perfect for growing Yellow Icatu, Yellow Catuaí, and Red Catuai varietals, which thrive here and account for the majority of the farm’s yield. This is where Brazil’s best natural coffee beans are produced.

In 1991 through the initiative of twelve producers, who envisioned the opportunities that investing in the quality of the coffee would bring, they founded the BSCA ( Brazil Specialty Coffee Association) that supports all small coffee producers in the region, not only that, it also helps producers improve quality, which improves sustainability. Helping producers to reach out to the importers worldwide, with eco-friendly coffee is another activity that BSCA performs. We are proud to say that we are founders of the BSCA.

Sao Silvestre Farm

The surroundings are amazing, the local scenery is a place where you can stand and have your head cleared for an instant. You can admire the landscape and the extent of the plantations, it is really beautiful.

The soil, the fresh air, the climate –  it produces the coffee that we all like so much. But nothing would be possible if we didn’t work as a team, we are a family of coffee producers, and we have selected our team to make sure that they would put as much effort into it as we do.

So when nature and the team come together we have an incredible place that not only produces socially and environmentally responsible specialty coffees, but that adds members to our family, making the farm a welcoming home to everyone.

Owners: Andrade family

Taste Notes: Chocolate Mousse, Curd Snack With Dried Fruits, Melon Kombucha, Red Apples.

Roast: Filter

Processing	Harvest	Altitude	Variety	Scoring
Wild Fermentation	July 2020	1200 m	Red Catuaí	88

Wild fermentation is a natural fermentation, where people are interfering as less as possible, relying on the unique impact of nature. After 84-hour aerobic fermentation, cherries of this micro-lot are dried, letting them absorb aroma and flavor components along with sugars from the mucilage to make the coffee filled with sweetness and delicate fermentation notes.

Why is this coffee special?

The Andrade family history began in 1901, with their ancestors at Capim Branco Farm, in Carmo do Paranaíba, High Cerrado, state of Minas Gerais. With the aim to produce high-quality coffees, the new generation of the Andrade family established their farms in this region during the ’70s. This region has an altitude between 1.100 and 1.200 meters, which provides ideal conditions for growing coffee due to its perfect balance of wet and dry seasons.

In the early '90s, with the need for expansion of coffee production, quality, and volume improvement, the brothers acquired São Silvestre farm in Serra do Salitre, state of Minas Gerais, this farm produces high-quality coffees because of its climate and altitude between 1.100 and 1.200 meters.

Combined with the natural conditions of the region, the correct management of crops, crop planning, and post-harvest with selection criteria of cherries, grains, and natural drying, the results are excellent quality, award-winning beans, appreciated worldwide.

The volcanic soils are perfect for growing Yellow Icatu, Yellow Catuaí, and Red Catuai varietals, which thrive here and account for the majority of the farm’s yield. This is where Brazil’s best natural coffee beans are produced.

In 1991 through the initiative of twelve producers, who envisioned the opportunities that investing in the quality of the coffee would bring, they founded the BSCA ( Brazil Specialty Coffee Association) that supports all small coffee producers in the region, not only that, it also helps producers improve quality, which improves sustainability. Helping producers to reach out to the importers worldwide, with eco-friendly coffee is another activity that BSCA performs. We are proud to say that we are founders of the BSCA.

Sao Silvestre Farm

The surroundings are amazing, the local scenery is a place where you can stand and have your head cleared for an instant. You can admire the landscape and the extent of the plantations, it is really beautiful.

The soil, the fresh air, the climate –  it produces the coffee that we all like so much. But nothing would be possible if we didn’t work as a team, we are a family of coffee producers, and we have selected our team to make sure that they would put as much effort into it as we do.

So when nature and the team come together we have an incredible place that not only produces socially and environmentally responsible specialty coffees, but that adds members to our family, making the farm a welcoming home to everyone.