The coffee story

Our history goes back to 1901 when our family started growing coffee at Capim Branco Farm, near the town of Serra do Salitre in the Cerrado Mineiro region. However the brothers Ismael and Eduardo Andrade, who are the face of the company today, only got involved with coffee in the 1970s. At the time, they were living and working in Belo Horizonte, the capital of Minas Gerais. They didn't work with coffee really. But it was something that was in their blood, so the decision to take over the family business was a simple one. And when they got involved they got really involved!

Ismael Andrade, the face of São Silvestre's coffee


Ismael was one of the member founders of the Brazilian Specialty Coffee Association (BSCA). He was always a big defender of the natural processing method. People didn't use to think naturals were specialty and Ismael disregarded that as nonsense. He was right. The BSCA has been exporting to the world the value of the Brazilian specialty movement since 1991.

São Silvestre, where this lot comes from, was bought later on, in the 2000s. The farms are only 50 km away from each other but the terroirs are quite different. São Silvestre is higher, with an average altitude of 1200m, 2 degrees Celsius cooler and a later harvest. The volcanic soils are perfect for growing Yellow Icatu, Yellow Catuaí and Red Catuai varietals, which thrive here and account for the majority of the farm’s yield. Mr Dito has been the farm's manager since day one. He is 60 years old today, but remains a very open-minded man and does a great job with quality control on the post-harvest level.

Mr Dito on the right, the oldest employee at São Silvestre


We are really excited to see how the quality of Brazilian coffees has been rising recently. A lot of roasters, when they visit us and we cup together, say our coffees taste like the African ones. The acidity is always upfront and shiny due to the fermentation protocols we developed. We are also seeing a lot of new developments on the ground that make us believe that there is a new wave coming and people have no idea.

Today, a lot of great micro-lots are still a matter of luck. A producer is lucky one year and the coffee is great. Next year, not so much. And he/she can't understand why. This is changing. At São Silvestre, we don't believe in luck. We believe in science. we follow scientific protocols for our post-harvest not only because we want to be precise but also because we need to repeat the processes successfully year after year. We are getting there. Today, we can say that the sky is the limit.


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: 88.25. Primary notes of Tropical fruit, Rummy, Red ripe fruit. Secondary notes of Blueberry, Strawberry, Cherry, Toffee. Phosphoric, sparkling and juicy acidity with a velvety body.

"Excellent balance- fruity, with a velvety body, neverending aftertaste and sparkling acidity." - 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 is a natural processed coffee with controlled anaerobic fermentation. Cherries were harvested mechanically and then the ripe cherries were selected by an electronic sorter without the use of water. This ensures that we don't wash away the external microbiota of the coffee and we don't waste any of the mucilage. We are currently studying the effects of the external microbiota of the coffee on cup quality but it is our understanding that not washing the coffee before drying is best. After sorting, the cherries are taken to a controlled environment where the anaerobic fermentation occurs. For this lot, fermentation lasted 80 hours. We carefully monitor pH and temperature during the process. After the fermentation, we took the cherries to dry on African beds for 21 days at an average temperature of 25C. We spread the coffee in thin layers at first and as the days pass we make them a bit thicker. The coffee is then stored "em coco" (inside the skin) to rest before hulling.
BR-327-202007 Past harvest

8th place: GR1044/9 Yellow Icatu São Silvestre Farm Anaerobic Fermentation 80h

  • $11.30 USD / kg FOB Conventional (no certification)
Origin
Brazil
Variety
Yellow Icatu
Process type
Anaerobic fermentation
Harvest period
July, 2020 - July, 2020
Algrano's cupping score (SCA)
88.25 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
Produced & offered by Capim Branco & São Silvestre
  • Brazil
  • Group of farms
  • UTZ Certified
  • 22 sales on Algrano
  • 8 Average orders per roaster
  • 3 Roaster relationships
  • Seller relationships with Roasters in
Trusted by
Adrianos Kaffeebrennerei Ag

Award-winning farm, leader in specialty

The Andrade family history began in 1901, with their ancestors at Capim Branco Farm, in Carmo do Paranaíba, High Cerrado, state of Minas Gerais. With the aim to produce high quality coffees, the new generation of Andrade family established their farms in this region during the 70’s. This region has an altitude between 1.100 and 1.200 meters, which provides ideal conditions for growing coffee due to its perfect balance of wet and dry seasons. In the early 90´s, with the need for expansion of coffee production, quality and volume improvement, the brothers acquired São Silvestre farm in Serra do Salitre, state of Minas Gerais. This farm produces high quality coffees because of its terroir and average altitude of 1.200 meters. Combined with the natural conditions of the region, the correct management of crops, crop planning and post-harvest with selection criteria of cherries, grains and natural drying, the results are excellent quality, award-winning beans, appreciated worldwide.

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The coffee story

Our history goes back to 1901 when our family started growing coffee at Capim Branco Farm, near the town of Serra do Salitre in the Cerrado Mineiro region. However the brothers Ismael and Eduardo Andrade, who are the face of the company today, only got involved with coffee in the 1970s. At the time, they were living and working in Belo Horizonte, the capital of Minas Gerais. They didn't work with coffee really. But it was something that was in their blood, so the decision to take over the family business was a simple one. And when they got involved they got really involved!

Ismael Andrade, the face of São Silvestre's coffee


Ismael was one of the member founders of the Brazilian Specialty Coffee Association (BSCA). He was always a big defender of the natural processing method. People didn't use to think naturals were specialty and Ismael disregarded that as nonsense. He was right. The BSCA has been exporting to the world the value of the Brazilian specialty movement since 1991.

São Silvestre, where this lot comes from, was bought later on, in the 2000s. The farms are only 50 km away from each other but the terroirs are quite different. São Silvestre is higher, with an average altitude of 1200m, 2 degrees Celsius cooler and a later harvest. The volcanic soils are perfect for growing Yellow Icatu, Yellow Catuaí and Red Catuai varietals, which thrive here and account for the majority of the farm’s yield. Mr Dito has been the farm's manager since day one. He is 60 years old today, but remains a very open-minded man and does a great job with quality control on the post-harvest level.

Mr Dito on the right, the oldest employee at São Silvestre


We are really excited to see how the quality of Brazilian coffees has been rising recently. A lot of roasters, when they visit us and we cup together, say our coffees taste like the African ones. The acidity is always upfront and shiny due to the fermentation protocols we developed. We are also seeing a lot of new developments on the ground that make us believe that there is a new wave coming and people have no idea.

Today, a lot of great micro-lots are still a matter of luck. A producer is lucky one year and the coffee is great. Next year, not so much. And he/she can't understand why. This is changing. At São Silvestre, we don't believe in luck. We believe in science. we follow scientific protocols for our post-harvest not only because we want to be precise but also because we need to repeat the processes successfully year after year. We are getting there. Today, we can say that the sky is the limit.


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: 88.25. Primary notes of Tropical fruit, Rummy, Red ripe fruit. Secondary notes of Blueberry, Strawberry, Cherry, Toffee. Phosphoric, sparkling and juicy acidity with a velvety body.

"Excellent balance- fruity, with a velvety body, neverending aftertaste and sparkling acidity." - 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 is a natural processed coffee with controlled anaerobic fermentation. Cherries were harvested mechanically and then the ripe cherries were selected by an electronic sorter without the use of water. This ensures that we don't wash away the external microbiota of the coffee and we don't waste any of the mucilage. We are currently studying the effects of the external microbiota of the coffee on cup quality but it is our understanding that not washing the coffee before drying is best. After sorting, the cherries are taken to a controlled environment where the anaerobic fermentation occurs. For this lot, fermentation lasted 80 hours. We carefully monitor pH and temperature during the process. After the fermentation, we took the cherries to dry on African beds for 21 days at an average temperature of 25C. We spread the coffee in thin layers at first and as the days pass we make them a bit thicker. The coffee is then stored "em coco" (inside the skin) to rest before hulling.
Algrano
Algrano
Cupped: October, 2020
Capim Branco & São Silvestre
Jack Robson (Seller)
Cupped: September, 2020
SCA Score
Algrano
88.25
Jack Robson (Seller)
87.5
Key flavor notes
Algrano
Tropical fruit, Rummy, Red ripe fruit, Blueberry, Strawberry, Cherry, Toffee
Jack Robson (Seller)
Lemon, Caramel, Creamy, Bright acidity, Citric, High sweetness
Quality comment
Algrano
Excellent balance- fruity, with velvety body, neverending aftertaste and sparkling acidity.
Jack Robson (Seller)
We fermented this coffee to bring the acidity forward and to enhance the body. Overall, this process results in a sweeter, richer, more citric cup. On our first cupping session at the farm, we gave this coffee 89 points! It tasted of yellow fruits and orange with a phosphoric acidity. 
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.