Fazenda Canta Galo's Bóia Anaerobic Fermentation 90h
- Origin: Brazil
- Variety: Red Catuaí 99
- Process type: Anaerobic fermentation
- Available quantity: 0 bags est.
- Minimum order quantity (MOQ): 1 bag
- Available for shipping from Sep, 2021 to Feb, 2022.
- 160 days left to place your order
The coffee story
Canta Galo is my family's farm and it's located in Campos Altos, in the West of Minas Gerais. Campos Altos is not yet a certified coffee region like the Cerrado, but it has a very particular terroir and micro-climates. My farm sits in the fringes of the Atlantic forest, right where it meets the Cerrado Mineiro, near Serra da Canastra (known for its amazing cheese and soon to be known for its coffee too). We call it "the gates of Cerrado". The average altitude here is of 1200m and we are protected from the winds by a big stone wall. Here, maturation of the cherries and drying is slow and the farm receives direct sunlight only until 3:30 pm during harvest time, prolonging the drying period.
I grew up around coffee and always enjoyed it, but I only became a full-time farmer a few years ago when my father passed away. Before that, I was a PE teacher. It was a radical change, amplified by my father's sudden death. I had to take control of stuff quickly or, as we say it in Minas, had to "grab the ox by the horn". All my 3 siblings also had other jobs and didn't really believe in coffee. As Canta Galo was too small to split, they wanted to sell it. I insisted that we kept the farm and started investing heavily in it. And it seems like it's paying off!
Since I took over, I started improving our post-harvest protocols by making our patios better for drying. I like to do "intermittent drying", for example, and let my coffees rest in bags for 15 to 20 days when they reach 18 to 16% humidity. Then I bring the cherries back to the patio to finish drying. This process has proven really good for my conditions. So much that, when we competed last year for the first time we got 3rd place on the EMATER's (Institute of Technical Assistance and Rural Extension of Minas Gerais) contest!
Winning a competition was a great honour for my family. It got my siblings more excited to work with coffee and now my brother, who is an accountant, is looking after the farm's finances and one of my sisters is learning to taste. This union is key to keep up going strong. It is also key to allow me some spare time to dedicate to my other passion: mountain biking and radical sports. I take part in Downhill competitions since 2011! And now that the harvest season is at the end I can go back riding!
*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.
Q-Grader: Veronika Kečkéšová
Location: Zurich, Switzerland
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 Dark chocolate, Banana, Greek yogurt. Secondary notes of Cocoa nibs and Funky. Lingering ands sweet finish with lactic, medium acidity and a big, round and smooth body.
"Lactic acidity, round big body and funky flavour profile- full and intense." - Veronika
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 (1% below)
This coffee comes from a sector in Canta Galo farm called Caixa D'Água (Water Tank). This is because it is the highest part of the farm where our main water tank is. Picking was mechanical. Because the maturation was so good (well, almost passing the optimum stage with the cherries starting to dry still on the coffee plant) and so uniform I didn't need to wash the cherries to sort them. I took them straight to a barrel to ferment for 90h. It was then washed and taken to the patio to dry. I usually dry my best coffees in 2 stages, which I call intermittent drying. It stays on the patio to lose some of the moisture (up to 16%). Then I put it in bags to rest for around 15 days. This helps to stabilize the humidity. Finally, I bring it back to the patio to finish drying for another 10 days or so. In total, it takes from 25 to 30 days.
1200m - 1230m
May, 2021 - October, 2021
Coffee Quality Evaluation
|Key flavor notes||
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.
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