Brazil, Fazenda Sao Silvestre | Natural, Aerobic FermentationRegular price Dhs. 75.00
Region: Minas Gerais, Carmo do Paranaíba
São Silvestre farm
Owners: Andrade family
Taste Notes: Chocolate Mousse, Curd Snack With Dried Fruits, Melon Kombucha, Red Apples.
Wild fermentation is a natural fermentation where people are interfering as little 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.
Sao Silvestre Farm
The surroundings are amazing, the local scenery is a place where you can stand and have your head cleared in 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 each and every person on the farm wouldn't work as a team, they are a family of coffee producers, and they have selected their team to make sure that everyone would put as much effort into it as the owners do.
So when nature and the team come together they have an incredible place that not only produces socially and environmentally responsible specialty coffees, but that adds members to the family, making the farm a welcoming home to everyone.
In the Tupi-Guarani (Brazilian native tribe) “catuai” means “very good”. This variety is a hybrid between Mundo Novo and Yellow Caturra and the coffee trees are very compact – they can be closely spaced, easily applied with pest or disease treatment, and has a high yielding potential.
The harvest of the chosen lot of Red Catuai is transported to the processing facility of São Silvestre farm where coffee cherries are being passed through an electronic selection machine (color sorter) that reads the color of berry and separates ripe cherries from floaters.
After that comes the main philosophy of São Silvestre farms coffee processing style. They don't add yeast and bacteria in the coffee fermentation process. They are doing quite the opposite – using only what the natural terroir is already giving them. And that is why every micro-lot is significant and unique.
Ripe cherries are placed inside wide open-air tanks to ferment at ambient temperature (average 23 degrees celsius). After 84 hours of fermentation and impact of terroir, the coffee mass reaches the appropriate temperature and conditions (around 35 degrees celsius). Then coffee cherries are being removed from the tank and transported to raised beds to slowly dry for 32 days.
Meanwhile, beans are absorbing most of the aroma and flavor compounds produced in the fermentation process as well as remaining sugar from the mucilage to potentialize the coffee sensorial profile.