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Brazil Fazenda Santa Cruz
Cupping notes
Description
Cherries here are picked and floated to separate the different densities.
A first sizing is performed to remove the under-ripes that have dried from the raisins and tree dried cherries.
Coffee is then fully dried in a system of sealed drying chambers, unique to the farm, and built by them.
Once dry, coffee is dehulled, rested, dry-milled and bagged.
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Origin
Producer
Process
Natural
Altitude
900 - 1100m
Harvest
May - October
Species
Varietal
Related
Renovation and innovation, notes on Brazil
31 August 2018
Nick and I (Jamie) headed out at the end of July to Sao Paulo with a day to briefly recover and explore the nearby Ibirapuera Park. We’d be up at 5am Monday for the next leg heading up to Minas Gerais, a state divided in to four parts (Sul de Minas, Chapada de Minas, Matas de Minas, and Cerrado), and so begin our further education on the world’s largest coffee producing country.
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