Cupping Notes: 87.00 Notes of Milk Chocolate, Caramel, citric fruit, white fruits and red fruits. This coffee displays a creamy, velvety body with a persistent and long aftertaste.
Producer: Valdinei Rezende leles
Coffee cultivation has always been a part of Valdinei's life. Initially, he balanced coffee farming with merchant activities, but since he established his plantations, he has been fully dedicated to coffee cultivation. He feels fulfilled to work with what he loves and see the results with each harvest, with his coffees always in prestigious places due to their exceptionally high quality.
Varietal: Red Catuai
Altitude: 1100-1350 MASL
Screen Size: 15 and up
Harvest: Manual - The harvest of this coffee was done by manual stripping. Harvesting by manual stripping is done with hands that knock down the coffee beans when they come into contact with the branches. In manual stripping, the grains are removed all together. A cloth is spread under the coffee plants to trim the fruits. Afterwards, lifting and cleaning takes place, and the cherries are placed in bags for transport to the other stages.
Preparation: Natural - The cherries were prepared in the natural method. In the natural method, coffee cherries go from the harvest to the other stages without receiving any treatment or maturation separation.
Fermentation: without induced fermentation - The processing of this coffee was done without induced fermentation. All coffee goes through fermentation before starting the drying process, but in this case, there is no induction. The focus is to stop as quickly as possible any fermentation that can occur.
Drying: thick layer on conventional terrace - When drying in a thick layer, the cherries are approximately 8cm thick in open-air patios, where they are dehydrated by the heat of the sun and are turned over from time to time.