Brazil Sebastião Aluísio

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*Medium Roast / classic easy drinker

Natural Catucai varietal from Sebastião Aluísio's farm Fazenda do Cedro in Brazil:

Bittersweet chocolate, dried fruits, nutty, caramel sweetness with hints of citrus florals in a classic well-structured Brazilian profile.

The Cedro farm came under the ownership of Edward Rodrigues de Oliveira on September 16, 1983. He was the father-in-law of the current owner, Sebastião Aluísio de Sales, who took over the management of the farm and initiated the cultivation of the initial crops. In 1997, Sebastião, along with his partner Eduardo Moraes Ferreira, purchased the farm along with two additional properties, forming Fazenda do Cedro. These properties include Fazenda Conquest (acquired in 1999) and Fazenda Água Limpa (acquired in 1998). Presently, Sebastião, his wife Karla, and their three children, Rodrigo, Gabriel, and Gustavo, oversee the management of the three properties. They believe that maintaining high quality and productivity is crucial in meeting the challenge of producing mountain coffee.

Fazenda do Cedro is located in the southern region of Minas Gerais, specifically in the mountainous area of Ilicínea, commonly known as Chapadão, near the border of the Serra da Boa Esperança state park. The farm's elevated altitude, ranging from 1200 to 1400 meters, contributes to the production of the most flavorful and aromatic coffee. This unique characteristic sets Cedro farm apart, with most of its lots considered to produce specialty-grade coffee. The farm's altitude, coupled with the microclimate of the region and their commitment to excellence in harvesting and post-harvest processes, has resulted in a distinct coffee that has been recognized in various quality competitions and esteemed for its exceptional taste.

Natural coffee processing in Brazil involves a method where ripe coffee cherries are hand-picked from the plants. The cherries are then sorted to remove damaged or unripe ones before being cleaned. Afterward, the cherries are spread out in thin layers on patios or raised beds to dry under the sun for approximately 10 to 20 days. During this drying process, the pulp and skin of the cherries shrink and separate from the coffee beans. The beans, still covered by a thin layer called parchment, absorb the sugars and flavors from the fruit, resulting in unique fruited characteristics. Once dried, the beans rest to stabilize their moisture content and develop their flavors. The parchment layer is subsequently removed, unveiling the green coffee beans. These beans are then sorted, graded, packaged, and stored under proper conditions to preserve their freshness and quality. Natural processing in Brazil is valued for its ability to enhance the coffee's natural flavors, producing a full-bodied profile with distinct fruity and sweet notes.

The Catucaí coffee varietal is valued for its unique attributes that contribute to its popularity among coffee growers and enthusiasts. It is known for its balanced flavor profile, which typically includes notes of chocolate, nuts, and caramel. The coffee exhibits a medium acidity that adds brightness without being overly sharp. Catucaí coffee often possesses a natural sweetness, reminiscent of caramel or sugarcane. Its aroma is pleasant and can range from floral and fruity to subtly spiced. The Catucaí varietal is versatile and can be processed in various ways, allowing for different flavor profiles. It is also recognized for its disease resistance, particularly against coffee leaf rust, which makes it a reliable and productive choice for farmers.

PROCESS natural
REGION minas gerias
Altitude 1300
PRODUCER: Sebastião Aluísio