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Augusto is a young producer of micro-lots in Sul de Minas. He comes from a family of four generations of coffee producers, as does his wife, Patricia Fernanda Silveira. They were both raised amongst the coffee trees and are both ambitious and have high aspirations for their farm's production, as it is the mean through which they are building their young family.
Augusto believes that the only way forward for Brazilian coffee producers is to focus on specialty, and he is prepared to go to great lengths to do so on his farm.
Augusto and Patricia’s farm is called Capadocia. It is in the South of Minas Gerais. Sul de Minas is a well-known area in Brazil for coffee production and accounts for approximately 30% of Brazil’s output.
Capadocia covers 7 hectares in total, 4 of which are currently used for coffee production. The farm is situated between 1100 and 1300 meters above sea level. They grow Yellow and Red Catuai, Yellow Catucai, and Mundo Novo and produce Natural coffee only. The total current production is 150 bags only.
The mountainous terrain in this area of Brazil is ideal for coffee production; there is also rich soil and temperatures around 22° to 24°C.
The cherries are harvested by hand and “naturally processed”. Usually, this process gives you the perception of a sweeter coffee, and this is because through fermentation microbes create compounds called esters that are absorbed by the seed. These esters survive the roasting process and precursors to aroma created in the caramelization process of roasting, which makes the coffee seem sweeter. The coffees are picked when evenly ripe, hand sorted for over and under-ripe cherries before dried on the patio. They continue picking out all the defective coffee cherries they can find during this period. Augusto believes that cherry maturation is a crucial factor in producing excellent quality coffees.
The coffees are dried slowly on paved terraces. They have a very motivated team who carefully monitors the coffee throughout this process.
In the cup, this lot has a tropical-like fruit elegance. It is sweet and smooth with flavor notes of chocolate, red fruit, macadamia, dried stone fruit.
Minimum resting period: 10 days from roast date.
|Capadocia Farm - Augusto and Patricia Fernanda Silveira|
|1100 - 1300 masl|
|Natural preparation, dried on paved terraces|
|Roasted for espresso and moka pot extractions|
|Chocolate, red fruit, macadamia, dried stone fruit|