BRAZIL - Pedra Redonda

BRAZIL - Pedra Redonda
Tasting Notes

Heavy-bodied with milk chocolate sweetness and notes of cherry, honey and walnut.


Country : Brazil  Vintage : late 2014
Region : Matas de Minas
 Altitude : 1050 - 1320 m
Farm : Fazenda Pedra Redonda
 Varietal : Catucaí
Farmer : José Bernardes Santana
 Processing : Pulped Natural


Fazenda Pedra Redonda lies between 1,050 and 1,320m above sea level, in the green hills of Matas de Minas – a fertile, mountainous region in the south-east of Brazil's Minas Gerais state. The area has a long history of producing coffees of excellent quality, thanks to its altitude, temperate climate and fertile soils, with 80% of the region's agricultural income coming from coffee. Most of the farms throughout the region are small or medium-size, and most rely entirely on family members or collaborate with 'partner' farms (parceiros) to work the farm. The majority of these farms do not use pesticides.

José Bernardes Santana has been farming coffee in the region for more than 30 years. He runs Fazenda Pedra Redonda with the help of his two brothers, Donizete and Geraldo. Donizete oversees the coffee plantations, where a minimum amount of pesticides are used in order to protect the local ecosystems. The family also have dedicated land for natural forest on the farm, and actively plant native species to preserve the natural flora and fauna in the area.

The farm employs 30 permanent workers who carry out all work by hand, as the mountainous terrain makes the use of machines impossible. During the harvest period, this workforce swells to between 80 and 100 people. Coffee is picked carefully by hand when the cherries are fully ripe. The coffee is then pulped immediately and moved onto the farm's patios, where it is dried in the sun until it reaches the optimum moisture level. Geraldo is responsible for overseeing coffee processing and quality control, and constantly strives to identify problems and improve quality.

José Bernardes Santana has a developed system of administration that has allowed them to systematically identify and correct any production issues that have appeared over the years. They are constantly seeking to improve the quality of their processes and coffees.

Tagged : Coffee, Now-Roasting, Espresso, Origins

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