BR-394-202006 Heron Reger de Carvalho - Lot F160 - Red Catuaí - Anaerobic Fermentation 160 hours
- Origin: Brazil
- Variety: Catuaí 99
- Process type: Anaerobic fermentation
- Algrano's cupping score (SCA): 87.5 points
last updated on 2021-02-24
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 is a Pulped Natural with anaerobic fermentation in containers for 160 hours, always controlling the temperature so it could be kept for this long. It was later dried on raised beds.
June, 2020 - June, 2020
Coffee Quality Evaluation
Cupped: October, 2020
Cupped: October, 2020
|Key flavor notes||
AlgranoTropical fruit, Red ripe fruit, Cacao nibs, Dark chocolate, Honey
AlgranoJuicy and sweet, touch funky but still elegant, very nice.
Grower (Pending)Exotic profile with fruits like pineapple, peach and strawberry, creamy body and intense sweetness plus outstanding finish.
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