Farmer: Ismael and Eduardo Andrade
Farm: Fazenda Sao Silvestre
Region: High Cerrado
Town/City: Serra do Salitre
Varietal: Yellow Catuai
Processing: Natural (24 hour aerobic fermentation)
Size of Finca: 232 hectares
Elevation: 1,200 masl
Fazenda Sao Silvestre has been farmed by the Andrade brothers since 1991. It is located in the north of Minas Gerais. This special lot has been produced using a natural anaerobic fermentation process.
The Andrade family is one of the oldest coffee producing families in the Cerrado Mineiro region; part of the highly regarded coffee producing state of Minas Gerais. Since the 1970s the family has been active in establishing new farms to expand their cultivation area. Today the Andrade Bros Estate Coffees is managed by brothers Ismael and Eduardo. Following in the footsteps of their ancestors, their mission is to produce the highest quality coffee with passion and respect for its people and the environment.
In the early 90’s, the Andrade family decided to expand their production, volume, and improve quality. They acquired the Sao Silvestre farm, in the Cerrado Mineiro region. The farm is situated at an altitude ranging between 1100-1220 masl, with balanced wet and dry seasons. These conditions combined with crop management, planning, and post-harvest selection, means that the final result from the Andrade family farms are award-winning coffees. These coffees are both nationally and internationally known as some of the best coffee the country has to offer.
The farm’s volcanic soils provide ideal conditions for growing the farm’s main varieties. They grow yellow icatu, yellow catuai, and red catuai. This particular micro-lot is 100% yellow catuai. The coffee is selectively harvested using a mechanical harvesters, the coffee passes through an electronic selector to separate any under or overripe cherries. The ripe cherries are added to tile coated masonry tanks and left for 24 hours to ferment. The temperature is kept at a steady temperature; below 25 celsius. The coffee is then moved to the raised beds to dry. Parchment is laid out on a thin layer and turned every 30 minutes for 10 days. Once dried, the micro-lot is bagged and rested for a further 20 days before it is ready for export.
Creamy cocoa with hints of macadamia