The coffee story

We planted this Icatu many years ago at our farm, Chácara Nossa Senhora da Aparecida, located in São Gonçalo do Sapucaí town in the South of Minas Gerais. We liked it not only because the resulting drink is good, but because it is a plant that yields well under the correct conditions. At the time, the variety was being promoted by the IBC (Brazilian Coffee Institute) for its resistance and because the fruit tended to reach its maturation peak faster than others, saving time for producers and helping to reduce costs. We were one of the first producers in the region to grow it.

This coffee is an example of the general quality our farm has been producing this year. Quality has been great! It’s beautiful to look at a cupping sheet and see that your worst coffees are scoring 82, for example. The farm’s average at the moment is 85! We have some low-quality contracts to honour and - it’s kind of bonkers - we don’t really have the amounts.

My father Nivaldo Arantes overseeing this year's harvest


Our location and altitude are big contributors to the coffee’s quality. We are on the top of a mountain chain, in a plateau in the region of São Gonçalo. We discovered our potential only 7 years ago, when we participated in our first competition. We got 3rd place, but with a twist. The 1st and 2nd places were for micro-lots of 10 or 15 bags. Our lot had 250 bags! This helped us realize we could produce high quality consistently with good volume.

Since then we have developed some relationships with roasters in Brazil and in Australia selling directly. We also have created a Coffee Club to discuss all things coffee with other enthusiasts. Coffee is a great way to meet new people and make friends! It carries a lot of recognition for the producer, unlike any other crop. Have you heard of specialty pinto beans? I haven’t...

The Yellow Icatu: it's not a trendy variety at the moment but we like it. Good quality and good yield in one plant



Another interesting detail about us is that my father Nivaldo is a cartographer by trade. He drew all the maps of the farm we have at the moment. We decided to add one of them here for you to have a look:

Map of the farm showing the different sectors and the varieties planted on each of them. This lot comes from sector 4



Aerial shots of the farm



The competition



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: 86.25. Primary notes of Dried fruit, Stone fruit, Toffee. Secondary notes: Citrus fruit, Nutty. Lingering finish with citric acidity and a velvety body.

"Tasty dried fruits, raisins, velvety body and medium citric acidity with 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

This lot comes from sector 4 at our farm and it has harvested mechanically. We actually had to buy this harvester this year because of the restrictions imposed by COVID, which meant that we couldn’t bring pickers from the North of the state as we usually do. We can adjust the frequency and speed on our machine so that it will only harvest the riper cherries. We also waited until the had a 70% maturation rate before harvesting to make sure the selection would be good. It took us 3 days to harvest the whole lot, which was then taken to dry on the patio for 10 days. It then finished drying on the mechanical dryer for 5 days. We have a strict temperature control protocol and dry the coffee at a maximum temperature of 30 degrees Celsius. The coffee also rests every night.
BR-323-202007 Past harvest

10th place: Nivaldo and Willer Arantes - Yellow Icatu Sector 4 Natural

  • $7.00 USD / kg FOB Conventional (no certification)
  • $7.4409 USD / kg FOB FairTrade
Origin
Brazil
Variety
Yellow Icatu
Process type
Natural/Sun Dried
Harvest period
July, 2020 - July, 2020
Algrano's cupping score (SCA)
86.25 points
There are no shared shipments for this coffee
For large orders, you can request a shipment and we would be happy to organise a custom shipment for you
Samples unavailable
Sold out
  • Samples are unavailable
  • Shared shipments unavailable
  • Custom shipments unavailable
  • Doorstep delivery unavailable
    We are unable to arrange delivery to your roastery
APASCOFFEE: COOPERATIVA DOS PRODUTORES DO ALTO DA SERRA
Produced by Aroma da Serra Cafés
  • Single farm
  • FairTrade
Offered by APASCOFFEE: COOPERATIVA DOS PRODUTORES DO ALTO DA SERRA
  • Brazil
  • 68 sales on Algrano
  • 3 Average orders per roaster
  • 28 Roaster relationships
  • Seller relationships with Roasters in

"We have been partnering up with APAS two years ago and are very happy with this relationship. The great thing about Apas is that they can provide different qualities at different price points and all of their coffees are really clean and solid. The selective picking micro lots are really unique, we are in love with this sweet and complex cup profile. And what is most important, the people at Apas are very enthusiastic and passionate about coffee and it is fun to be in regular exchange with them."

Hannes Fendrich, Circle Products GmbH
Trusted by
Kaffeemacher GmbH
Circle Products GmbH
80 Stone Coffee
Schvarz Kaffee
Concept Coffee Roasters

Community leader, FT & organic, smallholders

A APAS é uma associação FAIR TRADE, é formada por 69 produtores em sua maioria de pequenos, sua sede está no localizada no Distrito de Ferreiras, município de São Gonçalo do Sapucaí, Sul de Minas Gerais. Nossa região é privilegiada em vários fatores: solo, clima, chuvas , altitude de 1000 a 1500 m, o relevo das lavouras, todos esses fatores proporcionam um micro clima favorável para a produção de cafés de alta qualidade. Os cafés produzidos nessa região, em especial os naturais vêm se destacando com excelentes pontuações, acima de 80 pontos na escala de classificação SCAA. Tem crescido o número de produtores buscando melhoria na qualidade com cafés despolpados. O diferencial da APAS não é só a qualidade dos nossos cafés, mais a qualidade das pessoas que produzem esses cafés, valorizamos muito as pessoas, pois são elas que compõem o grupo e esse é o nosso segredo a união do grupo, a participação dos associados e o apoio de nossos parceiros, temos transparência e a confiança de todos.

Translate

The coffee story

We planted this Icatu many years ago at our farm, Chácara Nossa Senhora da Aparecida, located in São Gonçalo do Sapucaí town in the South of Minas Gerais. We liked it not only because the resulting drink is good, but because it is a plant that yields well under the correct conditions. At the time, the variety was being promoted by the IBC (Brazilian Coffee Institute) for its resistance and because the fruit tended to reach its maturation peak faster than others, saving time for producers and helping to reduce costs. We were one of the first producers in the region to grow it.

This coffee is an example of the general quality our farm has been producing this year. Quality has been great! It’s beautiful to look at a cupping sheet and see that your worst coffees are scoring 82, for example. The farm’s average at the moment is 85! We have some low-quality contracts to honour and - it’s kind of bonkers - we don’t really have the amounts.

My father Nivaldo Arantes overseeing this year's harvest


Our location and altitude are big contributors to the coffee’s quality. We are on the top of a mountain chain, in a plateau in the region of São Gonçalo. We discovered our potential only 7 years ago, when we participated in our first competition. We got 3rd place, but with a twist. The 1st and 2nd places were for micro-lots of 10 or 15 bags. Our lot had 250 bags! This helped us realize we could produce high quality consistently with good volume.

Since then we have developed some relationships with roasters in Brazil and in Australia selling directly. We also have created a Coffee Club to discuss all things coffee with other enthusiasts. Coffee is a great way to meet new people and make friends! It carries a lot of recognition for the producer, unlike any other crop. Have you heard of specialty pinto beans? I haven’t...

The Yellow Icatu: it's not a trendy variety at the moment but we like it. Good quality and good yield in one plant



Another interesting detail about us is that my father Nivaldo is a cartographer by trade. He drew all the maps of the farm we have at the moment. We decided to add one of them here for you to have a look:

Map of the farm showing the different sectors and the varieties planted on each of them. This lot comes from sector 4



Aerial shots of the farm



The competition



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: 86.25. Primary notes of Dried fruit, Stone fruit, Toffee. Secondary notes: Citrus fruit, Nutty. Lingering finish with citric acidity and a velvety body.

"Tasty dried fruits, raisins, velvety body and medium citric acidity with 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

This lot comes from sector 4 at our farm and it has harvested mechanically. We actually had to buy this harvester this year because of the restrictions imposed by COVID, which meant that we couldn’t bring pickers from the North of the state as we usually do. We can adjust the frequency and speed on our machine so that it will only harvest the riper cherries. We also waited until the had a 70% maturation rate before harvesting to make sure the selection would be good. It took us 3 days to harvest the whole lot, which was then taken to dry on the patio for 10 days. It then finished drying on the mechanical dryer for 5 days. We have a strict temperature control protocol and dry the coffee at a maximum temperature of 30 degrees Celsius. The coffee also rests every night.
Algrano
Algrano
Cupped: October, 2020
APASCOFFEE: COOPERATIVA DOS PRODUTORES DO ALTO DA SERRA
Jack Robson (Seller)
Cupped: September, 2020
SCA Score
Algrano
86.25
Jack Robson (Seller)
87.5
Key flavor notes
Algrano
Dried fruit, Stone fruit, Toffee, Citrus fruit, Nutty
Jack Robson (Seller)
Dried fruit, Citrus fruit, Toffee, Citric, Creamy, Double cream, High sweetness
Quality comment
Algrano
Tasty dried fruits, raisins, velvety body and medium citric acidity with lingering aftertaste.
Jack Robson (Seller)
-
Sensorial radar

FAQ


Shipping
Once the ordering period ends we will consolidate all coffees in a shared container. During transport, your coffee is fully insured. We will keep you informed about the shipment status.

Upon arrival of the coffee at the warehouse, you can choose between 2 delivery modes:

  • Doorstep delivery: We will take care of transport to your roastery. We will provide your coffee fully insured until it is ready for unloading from the truck at your roastery.
  • EXW (ex. warehouse) means that we will provide the coffee ready for pick-up at the terminal of the warehouse. You are responsible for organising transport and insurance from the warehouse to your roastery.

Currently, we can deliver coffee anywhere in Europe, except Hungary. For all European buyers, the coffee will be provided custom cleared in any case. Roasters in Switzerland choosing EXW will be responsible for customs clearance.

Currencies
When calculating price, you can select your preferred currency: USD, CHF, EUR, or GBP.

2 payment methods are accepted on Algrano:

1. Buy now, pay later
Pay your coffee after its delivered in Europe. This option generates an additional fee, displayed in the shopping cart.

3. Pay 10 days after placing the order
We will send you a 10 day invoice straight after you placed your order.