Brazil – Fazenda Sao Silvestre – Aerobic Fermentation Discount

Brazil – Fazenda Sao Silvestre – Aerobic Fermentation
Fazenda Sao Silvestre is located in the north of Minas Gerais, an area known as Cerrado Mineiro and is operated and owned by one of the oldest coffee producing family in Cerrado, The Andrade Brothers. Apart form Fazenda Sao Silvestre, Fazenda Capim Branco in Paranaiba is also owned by the Andrade Brothers dating back since 1901.

In the in 1970s the Andrade family has been actively expanding its farm size and production and cultivation area. Sao Silvestre was purchased back in 1990s. It is one of its high altitude growing coffee in the region, where the altitude is between 1100 to 1220 masl.

Today, the coffee production is managed by Ismael and Eduardo. Following footsteps of their ancestors, they produce very high coffee quality. At Fazenda Sao Silvestre, the volcanic soils provide ideal condition for growing Yellow Icatu, Yellow Catuai and Red Catual. For this particular microlot, the coffee is 100% red Catuai. The coffee is harvested using a mechanical harvester before passing through an electronic selector to separate any under or overripe cherries. This coffee is then aerobically fermented where the cherries are placed in open air tanks filled with water. The temperature of the water is set to be 35C throughout the fermentation process for 72 hours. Upon the fermentation, the cherries is then placed on a raised beds for drying in the open sun for 29 days.

The farm is extremely focused on quality. It tanks pride in each detail in the production process. Care begins with the production process and continue through post-harvest, warehousing and excessive quality control. Over 100 years experience in coffee production, each plot has its own sensory profile with complete traceability.
Since 2017, they moved away from drying its coffee on a patio to African beds.

On the cup, the dry aroma of the ground coffee is banana, pineapple aroma. On the cup we could detect banana, pineapple, passion fruits with acidity similar to blueberry with aroma of toffee and hints of vanilla at the back. The coffee is juicy with interesting acidity values on the cup. When brewed with milk. Tasting notes is transformed into dark chocolate. Highly recommended to brew with milk.

Variety : Red Catuai
Process : Aerobic Fermentation
Altitude : 1200 masl
Origin : Serra do Salitre