The mountains of Espirito Santo are one of the coffee producing regions of Brazil where we find a completely different landscape than in other regions of Brazil known for specialty coffee.
The region is characterized by small properties of mountain land at 1000 meters above sea level or higher. Producers, all very modest, work their farms by using the family’s own manual labor. Given the region’s high humidity, coffee in Espírito Santo must be de-pulped to yield higher quality. This requires an adequate drying time; some producers with careful drying practices are also achieving Natural processed lots with a good cup.
Grower: Small family farms
Region: The Mountains of Espirito Santo.
Varietal: Catuai, Catucai
Altitude: 1000 m.a.s.l
Profile: Creamy, super sweet, very clean, hints of tangerine and lemon, great body of chewy caramel and pleasant finish.
It's not often we roast washed Brazilian coffees so expect some great sweetness in the cup. Roasted for black or with milk this coffee is a standout.
Manually brewed it's suitable for stovetop, Aeropress, Delta Press, Filter
Given the climate, humidity, and landscape of hills and valleys, coffee cherry maturation is slow and uneven, prompting producers to harvest only ripe fruit and pass through the fields as many as three or four times to complete the harvest.
What is most notable about the region are its producers, humble people, but the majority of whom dedicate themselves to producing quality coffees. It is very laborious, but their love for specialty coffee is indescribable; even if the work lasts three months and yields twenty bags of coffee, they will do it! This commitment is the reason that this region holds the promising future of specialty coffee in Brazil. Espírito Santo is worth the bet and the investment to support producers who are always improving. The result is certain to be fruitful.