Brazil Castanhas

 

Please note : CROP 2021

 

This coffee is produced at the Santa Rita estate by Father Jhone Milanes and his son Tarcisio. The plantation, established in 1896, is a family-run operation and is currently in its fourth generation. Jhone and Tarcisio's goal is to continually improve coffee handling processes, from harvesting to post-harvest, aiming each year to enhance the quality and strive towards becoming the best coffee products in Brazil.

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No WasteSpecialty

Origin:
Minas Gerais, Dores do Rio Preto
Farm:
Santa Rita
Farmer:
Jhone Milanes & Tarcisio Lacedra
Variety:
Red Catuai
Altitude:
1.200 - 1.300 masl
Processing:
Peeled Cherry
Original bag net weight:
30 kg
Harvest:
2021
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Cupping

Cupping score certified by Q-Graders and obtained through the SCA protocol.

Aroma: 7,00
Taste: 7,25
Acidity: 7,25
Body: 7,25
Aftertaste: 7,75
Equilibrium: 7,75
Global: 8,00
Uniformity: 10,00
Cup: 10,00
Sweetness: 10,00
Final score: 82,25
Graph
Cupper's notes

Cupper's notes

A very elegant and refined coffee with excellent body and sweetness. It boasts pronounced sweetness with citrus undertones. Sweet notes of caramel and vanilla accompany hints of walnut and almond. Finishes with a subtle citric acidity.

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Vanilla
Caramel
Mandarin
Walnut
Green Coffee Analysis

Green Coffee Analysis

Grain analysis

Screen Screen: 17/18
Humidity Humidity: 10,00 %
Density Density: 707 g/L

Storage environment analysis

Humidity Humidity: 51 %
Temperature Temperature: 12° C
Analysis conducted on: 27/12/2023
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More Info

More Info

The Castanhas do Brasil from Sitio Santa Rita is a coffee processed using the "Peeled Cherry" method, which involves removing the cherry skin before drying but retaining the mucilage (also known as Pulped Natural or Honey). Essentially, this process is a middle ground between natural and washed processing methods. This processing method can only be carried out in certain countries, and low ambient humidity is crucial because the coffee, still covered in mucilage, needs to dry quickly to avoid fermentation.

This practice significantly enhances the cup quality and considerably reduces the likelihood of defects. However, compared to the natural or washed processes, it is notably more expensive and requires highly specialized machinery.

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