Brazil | Sitio Sertaozinho | Natural

Origin

• 🇧🇷 Brazil

Tasting notes

Character

• Funky
  20

Sitio Sertãozinho is managed by Paulo Ribeiro Rocha, his daughters and sons-in-law. Working with specialty coffee has given his family a better life! The farm is located near the city Cristina, in the south of Minas Gerais, in Serra da Mantiqueira region. With mountainous topography, and has a differentiated climate and soils favorable for producing specialty coffee. This farm was acquired with an inheritance from Rocha’s parents, and he began coffee cultivation 40 years ago - from the start he focused on quality coffee. He is dedicated to growing coffee sustainably, preserving the environment and are members of the ASCARIVE Fair Trade Association. Rocho and his family are passionate about preserving springs and native forests on the farm, which shelter large plant species and native animals. The harvest is selective, only picking the ripe berries; they are picked by hand over cloths to avoid contact with the ground. On the same day it is picked, the coffee is put into bags and transported to the farms’ processing centre. Next the coffee is washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. and the beans are separated. It is then dried on cement patios until it reaches the ideal moisture level. After drying, the coffee is placed in wooden granaries to rest for a period of at least 30 days. After restingRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months., the beans are processed and separated into lots. Recommended Recipe: Espresso - 1:2.5 Filter - 1:17 Region: Serra da Mantiqueira Varietal: Yellow CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. Farmer: Paulo Ribeiro Rocha Altitude: masl: 1200-1350 SCAA: 91 points Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Tropical fruit bomb! JuicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. yellow peaches, sparkling, orange acidity, nectarine and plummy goodness Process Natural processNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge., fruit driven coffees with greater complexity regarding flavors. They are textual often being creamy, silky and buttery