Chocolate, caramel, hazelnut
The slow and careful drying of the ripe drupes in the sun gives the coffee a strong body and at the same time extreme elegance with warm sensory sensations of chocolate and dried fruit.
Quality score:
Varietal:
Processing:
Region:
Harvest:
Altitude:
Farm:
Producer:
Based on the roasting style of our roasters Andrea and Fabrizio, we suggest two recipes, for espresso and for filter (V60), which you can use as a starting point to emphasise the flavours of this specific batch.
You can also enjoy this coffee with other extraction methods, using our suggestions as a starting point to obtain your preferred sensory nuances, to be adjusted according to the grinding level, the water characteristics and the equipment used.
coffee dose:
brewing formula:
cup dose:
extraction time:
temperature:
pump pressure:
coffee dose:
brewing ratio:
dose/water:
temperature:
Fazenda Nossa Senhora das Graças
The plantation is located in the highlands of the state of Minas Gerais, Brazil, at an altitude of 1,200/1,300 metres a.s.l.
The name to the coffee plantation was given from the Peixoto family in homage to the matriarch, Mrs. Maria das Graças Peixoto; originally known as Fazenda Boa Vista (Good View), because of the spectacular view overlooking the Rio Grande river valley and further north the majestic Serra da Canastra.
The location offers fertile soil and a climate favourable to the cultivation of speciality coffees, a truly magical and surprising place.
The plantation features green rows of coffee trees, meticulously planted and carefully managed, which join large areas in a mix of shady subtropical and Atlantic forests that receive a cool breeze from the Rio Grande river.
At Fazenda Nossa Senhora das Graças there are more than 18 distinct coffee plots, which range in size from 2 to 35 hectares, and each supports coffee trees of a specific variety that grows in its own unique microclimate.
Brazil
Brazil’s coffee history began in 1700 A.D. and for a long time cultivation was reserved exclusively for domestic consumption by European settlers; in fact, we have to wait until the mid-1800s to see the first exports of Brazilian coffee to U.S.A. and Europe. Brazil has many production regions with an annual average of 45 to 60 million bags; to date, we consider Brazil the world’s leading producer of Arabica coffee and, after Vietnam, the second largest producer of Robusta coffee. The most common process used for coffee processing is definitely the natural method, although new generations of producers are starting to experiment with other processes, especially for speciality coffees. The harvest is carried out between April and September, while in the Espirito Santo area alone, where the largest production of Robusta takes place, it is harvested from October to December. Among the most popular varieties are Bourbon (including Yellow Bourbon), Catimor, Catuai, Caturra, Maragogype, Typica.
Minas Gerais
The region is the largest coffee-producing area in Brazil, alone producing about 40-50 % of the total cultivation; the region has a mild climate with average temperatures of around 22°. The farms in this area, vary in size from 10 to 100 hectares, are to be considered the beating heart of coffee in Brazil, producing full-bodied coffees with scents ranging from warm notes of cocoa to fresh fruit.
Catuai 2SL
The varietal is a cross between the highly productive Mundo Novo and Caturra, made by the São Paulo State Agronomic Institute (IAC) in Campinas, Brazil. The plants are highly productive compared to Bourbon, partly due to its small size, which allows the plants to be
planted at almost double the density and makes it relatively easy to apply treatments against pests and diseases.
The varietal, that is characterised above all by its great vigour; it is less compact than Caturra and it is very sensitive to coffee leaf rust.
Catuaí is derived from the Guarani word multo mom that means very good. Today it is considered to have a good but not very good cup quality. There are yellow-fruited and red-fruited types, and many selections have since been made in different countries.
The cultivar was created in 1949 from a cross of yellow Caturra and Mundo Novo, initially called H-2077.
The variety was released in Brazil in 1972 after a pedigree selection (selection of individual plants through successive generations) and is widely cultivated in the Country.
Several Catuai lines are available in Brazil, some of which are distinguished by their high productivity; Catuaí lines implanted in Central America appear to be less productive; studies conducted in Honduras and Costa Rica have found no significant differences in productivity between Caturra and Catuaí.
Coffee cherries harvesting
The coffee cherries are harvested by hand to ensure the fruit is perfectly ripe and delivered to the washing station for processing on the same day.
Floating
Floating, which consists of immersing the coffee cherries in tanks of water, is carried out within 8 hours of harvesting. At the end of this process, only the sinking fruits will be used for further processing, while the floating cherries will be discarded as they lack the correct cell density or are defective.
Drying
The coffee cherries are then dried in the sun for a period of about 3 weeks until the permitted moisture content of 10% to 12% is reached.
Storage and supply chain management
After drying, the coffee cherries are husked and the parchment coffee beans are packed in jute sacks and stored in the warehouse for about 1 month; this process helps to further standardise the moisture content and thus avoid the risk of mould growth during shipping.
Decortication
Once the right degree of moisture has been reached, the parchment is removed from the coffee bean through a roller machine. Afterwards, the coffee is finally placed in jute bags and made ready for shipment.
SPECIALTY
ACADEMY
SUSTAINABILITY
DISTRIBUTION
© All Rights Reserved – La Tosteria | Sideca S.r.L. V.A.T. IT05046640487 – Credits
