The coffee story

The terroir
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.

Satellite view of my farm near Campos Altos town in the West of Minas Gerais, near Serra da Canastra

Family union
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!

When I won 3rd place at EMATER's competition last year


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!

Me (left), my siblings and my mother (in the middle)

When I am not working in coffee I relax by doing radical sports, specially mountain biking!

The process

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.
BR-394-202006 Past harvest

Heron Reger de Carvalho - Lot F160 - Red Catuaí - Anaerobic Fermentation 160 hours

  • $7.8112 USD / kg FOB Conventional (no certification)
Origin
Brazil
Variety
Catuaí 99
Process type
Anaerobic fermentation
Harvest period
June, 2020 - June, 2020
Algrano's cupping score (SCA)
87.5 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 Fazenda Canta Galo
  • Brazil
  • Single farm
  • UTZ Certified, Rainforest Alliance
  • 5 sales on Algrano
  • 2 Average orders per roaster
  • 3 Roaster relationships
  • Seller relationships with Roasters in

"We made contact through the platform and I started talking with Heron. We had a couple of Zoom calls and straight-up I could feel that connection. The love for his work, the pride and the ownership he had in what he does was remarkable. I fell in love with him straight away. The relationship was established immediately - and that was just the first step. "

Nikola Suinko, Bell Lane Coffee
Trusted by
Miró Manufactura de Café
Bell Lane Coffee

Small family farm driven by high quality

Traditional farm in the production of specialty coffees. Located in a privileged place, due to the climate and altitude, we work with varieties aimed at excellent drink coffees with scores of 83 to 92 points according to the SCA scale. We are a family oriented to continue the legacy left by our father Heron Reger de Carvalho

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The coffee story

The terroir
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.

Satellite view of my farm near Campos Altos town in the West of Minas Gerais, near Serra da Canastra

Family union
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!

When I won 3rd place at EMATER's competition last year


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!

Me (left), my siblings and my mother (in the middle)

When I am not working in coffee I relax by doing radical sports, specially mountain biking!

The process

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.
Algrano
Algrano
Cupped: October, 2020
Fazenda Canta Galo
Seller (Pending)
Cupped: October, 2020
SCA Score
Algrano
87.5
Seller (Pending)
-
Key flavor notes
Algrano
Tropical fruit, Red ripe fruit, Cacao nibs, Dark chocolate, Honey
Seller (Pending)
-
Quality comment
Algrano
Juicy and sweet, touch funky but still elegant, very nice.
Seller (Pending)
Exotic profile with fruits like pineapple, peach and strawberry, creamy body and intense sweetness plus outstanding finish. 
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.