Fazenda Estiva – melted Chocolate, Hazelnuts & red Cherries
Producer: José Carlos Peloso
Origin: Sul de Minas, Brazil
Varietals: Mundo Novo
Harvested: June 2020
Roaster: La Cabra
Roast Date: 08.01.2021
The first fresh crop from Brazil, with an excellent cup profile that perfectly represents its origin. Side by side with the Kamwangi from Kenya it showcase the diversity in origin like black and white.
This Natural processed Mondo Novo is grown at a very low altitude of 900m wherefore it is so incredible rich in its body and sweetness while remaining crisp clean without bringing acidity into the cup. A wonderful not too complex yet so intense sweet and balanced Brazilian is our pic for the first cup in the morning to ease into the day. And it is a perfect example of exactly that morning cup.
We hope you enjoy it as much as we do and are happy to share our recipes and thoughts on this lot.
Since 1981, José Carlos Peloso has been growing coffee in the Sul de Minas region of Brazil. While this was his first venture into owning his own land, coffee production has been in the family for generations. After completing his training in dentistry, José’s passion for coffee led him back to rural Minas, where he purchased the 68 hectare plot that was to become Fazenda Estiva, and settled down with his family. They manage the farm together, José, his wife, and their two children. While Sul de Minas is one of the most productive coffee areas in Brazil, boasting almost 30% of the nation’s total production, Fazenda Estiva has a comparatively small are planted with coffee, at only 10 hectares. In fact, this year we have purchased more than a fifth of their total production. This particular lot is of the Mundo Novo varietal, a very popular varietal in this part of Brazil due to its good balance between cup quality and yield, and one which we tend to favour on the cupping table. The natural process enhances the richness of this classically Brazilian lot, with a heavy chocolate and nut backbone joined by a touch of jammy fruit.
The natural, or dry process, is the traditional process, going back generations. When accomplished in a controlled and careful manner, dry processed coffees can produce flavour experiences not found in wet processed coffees, deep fruits and florals, normally with heavier mouthfeel and lower acidity. The cherries are first sorted, and then laid out on in thin layers (2-6 cm) on raised drying beds. These are almost always used for high quality naturals, as they aid airflow around the coffee as it dries, enabling more even drying. It is very important that coffees are sorted very carefully early on in the drying process, as all of the cherries quickly turn dark brown, making it impossible to separate under and overripe cherries. The cherries are turned frequently to avoid mold formation or over-fermentation, until they reach a moisture content of below 20%, and the outer cherry layer shrinks and blackens. This process takes between 2 and 4 weeks, depending on weather conditions.