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Brazil Fazenda Sertaozinho

RM35.00 MYR
Fazenda Sertaozinho A total of 300 hectares is reserved to shelter hundreds of plants, flowers, animals, springs and balance the living ecosystem that a farm should be. Located in Botelhos, a small town in the south of Minas Gerais state, the first crop was cultivated on this farm in 1948. Since then, coffee has become the main product in this mountainous region where altitudes can reach 1,200 meters.

Considering the steep mountains, each ripe bean is picked manually with great care and it goes straight to the pulper. After that, the drying process occurs under the sun on patios in a particular way: cotton cloths are placed to protect the beans and mechanical dryers are not used during this process. When the coffee reaches 11% humidity, it is transported to wooden granaries where it rests for at least 30 days. All processing, from harvest to reprocessing, including classification by screen size and density, electronic selection by color and manual selection, is done on the property.

In this selection, we have two types of processing which is common for Brazilian Coffee, the first is the natural process and the other is Pupled natural. Both Coffee has different cup and well suited for both brew as black and with milk.

Natural Process

Upon grounding, the dry fragrance is towards plum, berry, orange peel honey andd toffee. At first sip, the acidity is quite prominent which consist of grapefruit, citrus and orange guice and light berries. This coffee as a toffee at the end

Pulped Natural

Upon grouding, the pulped natural process has an aroma of citrus, blackberry, plum and caramel. At first sip, mandarin orange and black plum notes with toffee and peanut candylike aromas.

Varietal : Yellow Bourbon

Altitude : 1000 to 1300 masl

Process : See above notes

Origin : Botelhos, Minas Gerais

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