.jpg?locale=es)
.jpg?locale=es)
Pasada
SL 0149 - Fazenda Santa Clara - Natural anaerobic fermentation
Sancoffee - 20 growers, your Relationship Platform.
Arábica
Su café está totalmente asegurado durante el transporte
Saber más
Registrarse
O
Inicie sesión
para ver los precios
.png?locale=es){kind=avatar}
- 214 ventas en Algrano
- 4 Prom. de pedidos por tostador
- 57 Relaciones con los tostadores
- Origen
- Brasil
- Productor
- Fazenda Santa Clara
- Variedad
- Yellow Catuai
- Tipo de proceso
- Fermentación anaeróbica
- Rango de altitud
- 1100m - 1200m
- Periodo de cosecha
- julio de 2021 - septiembre de 2021
- La puntuación de la catación de Algrano (SCA)
-
87.25
puntos
Actualizado octubre de 2021
- ID
- BR-546-202107
Pague en la divisa que prefiera
Puede elegir entre USD, CHF, EUR o GBP.
Pague 10 días después de realizar el pedido
Sin costes de financiación
Compre ahora, pague después
Los costes de financiación se aplican hasta que se libera el café.
La historia del café
After a long and successful journey as an engineer in Belo Horizonte, Paulo Afonso decided to fulfill another personal desire and reconnect with his family's history and his origins in the countryside. Thus, in 1993, he purchased Fazenda Santa Clara, located in Oliveira, Minas Gerais, where he started a new chapter as a coffee grower.
He started planting his first plots, but without much prior knowledge in agriculture, the support of experts, agronomists and his coworkers at the farm were essential for his development in this new business. Thanks to his persistence and this valuable assistance, Paulo Afonso could organize a long term plan for the farm over the years and nowadays Fazenda Santa Clara is recognized in the region by the quality of the coffees produced.
He started planting his first plots, but without much prior knowledge in agriculture, the support of experts, agronomists and his coworkers at the farm were essential for his development in this new business. Thanks to his persistence and this valuable assistance, Paulo Afonso could organize a long term plan for the farm over the years and nowadays Fazenda Santa Clara is recognized in the region by the quality of the coffees produced.
El proceso
We start this process with either coffee cherries or pulped beans at minimum Brix reading of 20 degrees. They are placed in clean plastic barrels or bags, which are sealed with an airtight valve. During approximately 4 days we monitor the temperature in the coffee mass and ph levels as proxy indicators to follow the fermentation rate. Once the fermentation process is finished, the cherries are moved to raised beds to undergo our regular drying protocols.Más sobre este vendedor
Sancoffee Chocolate Recipe
Ofrecido por Sancoffee - 20 growers, your Relationship Platform. Productor verificado
- Origen
- Brasil
- Proceso
- Natural/secado al sol
- Sacos disponibles
- 320 X 60 kg
- Pedido mínimo
- 1 saco
Fazenda Santa Clara
Ofrecido por Sancoffee - 20 growers, your Relationship Platform. Productor verificado
- Origen
- Brasil
- Proceso
- Natural/secado al sol
- Sacos disponibles
- 320 X 60 kg
- Pedido mínimo
- 1 saco
Oferta Spot
Sancoffee Caramel Recipe
Ofrecido por Sancoffee - 20 growers, your Relationship Platform. Productor verificado
- Origen
- Brasil
- Puntaje
- 82.75
- Proceso
- Descascado
- Sacos disponibles
- 20 X 60 kg
- Pedido mínimo
- 1 saco