The farm itself has been in the Chaves de Brito family for three generations, and is run by the inimitable Carmen Lucia, who currently heads up the Brazil Speciality Coffee Association too. She grows 83 experimental varieties as well as trying to rescue older varieties less commonly found. Coffee here is treated a little differently than you commonly find – once the cherries have been picked, sorted, and dried (in this case on patios or raised beds before being finished in a Guardiola to control consistency) they are taken for resting in the giant wooden silos (tulhas) traditional to the area before dry milling and exporting. As the coffee has been stressed through this process, the silo rooms are kept dark and soothing strains of music are constantly played to relax the beans. Once this has occurred, they are then de hulled on a beautiful blue and polished wood Pinhalense machine from 1976, before a final sorting, and bagging for export.
The coffee in this specific microlot was dried on raised beds for 25 days, before being rested for 38 days inside the tulhas.