FAZENDA DO MOINHO. BRAZIL
Recommended. Espresso and filter
Tasting Notes. Rosehip, almonds, sugarcane, lemon
Origin. Serra da Mantiquiera, Minas Gerais
Altitude. 1,100 MASL
Varietals. Yellow Bourbon
Processing method. Pulped Natural
Drying method. Sun-dried on African beds
Vinicius Jose Carneiro Pereira’s Fazenda do Moinho lies in Olimpio Noronha, just north of Carmo de Minas. Vinicius receives technical assistance from a cooperative called Cocarive. They support their members with a team of engineers and agronomists who advise producers on suitable practices, varieties, processing techniques and so on.
As on most specialty farms in Brazil, this coffee is harvested by hand, which allows for a first selection of ripe cherries. The cherries are then rinsed before being depulped mechanically. The machine takes off most of the mucilage. After this, the beans go straight to the drying patio, without giving it time to ferment. During the first hours of drying, the parchment is turned every half hour so it dries more evenly. This process is called pulped natural and allows for the sugars to enter the beans and influence the taste.
We roast to order on Tuesdays, dispatching next working day. Please specify on check out if you'd like the coffee ground giving brew method.