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Passada
SL 0149 - Fazenda Santa Clara - Natural anaerobic fermentation
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- 214 vendas em Algrano
- 4 Média de pedidos por torrefador
- 57 Relações de torrefação
- Origem
- Brasil
- Produtor
- Fazenda Santa Clara
- Variedade
- Yellow Catuai
- Tipo de processamento
- Fermentação anaeróbica
- Faixa de altitude
- 1100m - 1200m
- Período de colheita
- Julho de 2021 - Setembro de 2021
- Pontuação da Algrano (SCA)
-
87.25
pontos
Atualizado em Outubro de 2021
- Código
- BR-546-202107
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A história do 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.
O processamento
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.Mais ofertas deste vendedor
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Oferecido por Sancoffee - 20 growers, your Relationship Platform. Produtor Verificado
- Origem
- Brasil
- Processo
- Natural/ Secado ao sol
- Bolsas Disponíveis
- 320 X 60 kg
- Encomenda mínima
- 1 saco