Rich and creamy. Intense dark chocolate and roasted hazelnut flavour. Orange and dried fruits sweetness, perfectly supported by creamy body.
This amazing micro-lot is produced by Noeli and Lucimar de Paula on their farm Sitio Rancho Dantas. De Paula family has a strong history of growing coffee for a few generations. Eventually, the farm is passed on to Noeli and Lucimar to continue the work.
Taking on the responsibility, Noeli and Lucimar dedicated their focus to improving coffee quality and preserving nature. It led them to experiment with a new processing method “biological fermentation”.
This method was first learned on their trip to Guatemala. It involved storing pulped coffee in small tanks for a set time to let the beans ferment naturally. The processing method was something new in Brazil. Many of their producer's neighbours thought that they were mad and wasting time. It turned out that they were wrong. After a little experimentation, they saw an improvement in the sensorial aspect of their coffees. It was an incredible achievement.
To this day half of this farm is covered in native forest, which creates an ideal situation for coffee to grow. There are also abundant sources of water, and the de Paulas are interested in conservation activities such as planting more native trees and protecting local wildlife.
The small, coastal state of Espírito Santo is located in the southeast of Brazil and contains microclimates unlike virtually anywhere else in the country. The landscape is lush and green, home to diverse animals and plants, including delicious coffees.
The region is made up of small mountain land that creates heavy mist and fog as well as a high humidity climate. With this climate, Brazil’s traditional natural process is almost impossible to proceed.
The unique climate has a significant impact on the coffee maturation, resulting in coffee cherries to ripen slowly and unevenly. For coffee producers it means extra laborious work to produce high-quality coffee. Having only some cherries that are ripe, coffee producers must go through the farms picking up to six times to pick only the ripest cherries.
Post-harvesting processes in the regions are done by the producers using simple equipment. Coffees are depulped with water then placed on raised beds that are placed under temperature controlled parabolic dryers to avoid humidity. It is common practice for the producers to sell a few bags before completing the harvest to have extra money for completing the harvest.
There is so much passion and dedication from coffee producers from Espríto Santo. Despite the laborious work they are so committed to producing amazing coffees. We hope you can enjoy this coffee.
Brazil has become the largest coffee producer in the world, supplying about 30% of the world’s coffee. Check out our blog to find out about the top coffee regions in Brazil.