Fazenda Capadocia
Fazenda Capadocia

11 sales on Algrano

BR-329 4th place: Lot 02 Project AAA Fermented Natural Acaiá

  • Conventional (no certification): $13.00 USD / kg

  • Origin: Brazil
  • Variety: Acaiá
  • Process type: Anaerobic fermentation
  • Algrano's cupping score (SCA): 88.5 points
  • Available quantity: 4 bags
  • Minimum order quantity (MOQ): 50 bags

last updated on 2021-01-16

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The coffee story



Project AAA
This lot comes from Project AAA, which stands for Augusto, Ademilson and Alessandro. We are three coffee mates that decided to rent a property, Sítio Quilombo in the town of Campanha, together at high altitude so we could best produce specialty grades. Alessandro and Ademilson are great friends and as enthusiastic about coffee as I am. We think about competitions all year long!

Me (left) and Alessandro (left) drinking coffee and eating pão de queijo. It doesn't get much better...

This plot was actually used to grow potatoes before we took over. Can you imagine? Potatoes love the cooler weather! However, the owner was getting lots of complaints from the neighbours at the time because the then tenant was using a lot of chemicals on the soil and damaging the surroundings. He decided to look for someone who would grow a more eco-friendly crop and that is when we found it. 

In the first harvest of this plot, I had a coffee that scored 88. Crazy, isn’t it? But, for me, it lacked acidity. I wasn’t happy. One night I woke up feeling disturbed and started thinking about what I could do to improve on that. I couldn’t sleep. I decided I would try fermentation in a GrainPro bag. This lot made it to the finals of the Cup of Excellence. It was the 24th best coffee! I replicated the process this year and the quality is even better. This is my best coffee of the year.

The people
Quality is not the only reason why this coffee is special. The people I work with at the farm are also really important for the entire process. We pay our collaborators well so that they want to get better at what they do. Take Gustavo, for example. He started moving coffee on the patio 2 years ago and I pushed him to learn more. Today he knows how to roast in the IKAWA, he can create blends and cup. Danilo “Costelinha” is another young lad that operates the mechanical harvester. He earns 3 times more than the local average for the same job and is a top-notch worker!

This is Miciel, a skillfull dude...

And then there is Nei, short for Claudinei. We always say that if you want to make good coffee you need a Nei in your team. Ask Alessandro, he’s got one too. My Nei is a humble guy who never finished his studies or got a diploma. He looks after the post-harvest at Capadócia. He organizes everything and looks after traceability. I love Nei. That is why I pay him as much as a graduated professional, as if he had been to university. And trust me, there is a big wage gap in Brazil when it comes to people that went to university. 

My team is like my family. And my actual family is also very supportive of what I do. My father wasn’t keen on me becoming a coffee farmer in the beginning because it didn’t pay well, but when I started improving the quality and winning competitions he realized there is a future in coffee. I changed the name of our business from Fazenda Fortaleza (I mean, how many farms called Fortaleza are there in Brazil? Hundreds!) to Capadócia. It’s Portuguese for Cappadocia, the region in Turkey where they fly air balloons. I never flew in a balloon but I find it beautiful!  From a balloon, you can kinda see miles ahead. It’s like coffee, you know?




The competition jury in Brazil: Jack (right), William (centre) and Francisco (left)


*This coffee was scrutinized by 4  certified Q-Graders in 2 countries for the competition process with rigorous sensorial and physical analysis. Differences in cupping scores and notes are due to the use of different roast machines and lab setups. As the selection of the lots and the rankings happened in Brazil, the jury's score was kept as the main quality evaluation on the lot information page. Read the information below for more detail.

Algrano's QC
Q-Grader: Veronika Kečkéšová
Location: Zurich, Switzerland
Roaster: IKAWA 
Total roasting time: 6'50" to 7'
First crack: Around 5¨45", 194 to 196 degrees Celsius
DTR: 65" to 70"
Quality comments: Score: 88.5. Primary notes: Floral, Rummy, Red ripe fruit. Secondary notes of Lemon and Apple. Lingering, sweet and juicy finish with a sparkling, citric, medium-highy acidity.

"Interesting combination of flavours including cooked apple, sparkling medium-high citric acidity and coating body, sweet and lingering aftertaste." - Veronika

Jury’s QC
Q-Grader: Jack Robson, Francisco Lentini Neto and William Batista Mariano
Location: Varginha, Minas Gerais, Brazil
Roaster: Speciatto, Carmomaq
Total roasting time: 8-9 minutes
Drying phase: 4-5 minutes
Maillard phase: 3 minutes
DTR: 50 to 70 seconds
Other comments: Agtron 63-65
Screen size: 16/18 (3.6% below)



The process



Picking was manual and selective for this coffee. After picking, we put the cherries inside a GrainPro bag for 2 days. The bag was under the shade during the day to help us control the temperature (normally under 20C in these conditions). We kept monitoring it until the seed became a light shade of pink. That is when I knew it was good to start drying. The lot was spread thinly to dry on the patio inside a polytunnel. The drying process took 25 days.
  • Process type
    Anaerobic fermentation
  • Altitude range
    1000m - 1300m
  • Harvest period
    July, 2020

Coffee Quality Evaluation

Algrano
Cupped: October, 2020
Jack Robson (Grower)
Cupped: September, 2020
SCA Score 88.5 88.5
Key flavor notes Floral, Rummy, Red ripe fruit, Lemon, Apple Floral, Honey, Red berries, Red apple, Almond, Citric, Juicy
Quality comment Interesting combination of flavours including cooked apple, sparkling medium-high citric acidity and coating body, sweet and lingering aftertaste. -
Sensorial radar
Augusto Borges Ferreira
Augusto
Brazil FairTrade

About the grower Translate

Augusto Borges Ferreira , 4 geração de cafeicultores na região da Mantiqueira de Minas , Minas Gerais Brasil.


  • Roaster relationships
    7
  • Relationships with Roasters in
    Switzerland, Germany, Latvia, and Slovakia
  • Average orders per roaster
    2

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