Full body coffee with flavor of blackberry, orange peel, toffee and roasted walnut.
Coffee growing in Carmo de Minas has been the business of the Pereira family since 1979. When the family started managing the 215-hectare farmland at Fazenda Santa Ines, it was already planted in coffee, but they opted to plant new varieties and update the work model in order to improve quality and productivity. At the time the family took over management at Santa Ines, the Carmo de Minas region was experiencing problems with quality. The family hired experts to help improve quality, they introduced new harvesting/processing techniques, and they also implemented the newest farm technology available. Since making these changes, the coffees from Santa Ines have stood out in regional and national contests.
These changes eventually led to Fazenda Santa Ines to produce a coffee which broke the world Cup of Excellence record in 2005, scoring a whopping 95.8 points. This coffee ultimately demonstrates the outstanding potential that coffees from all origins have! We hope you too can enjoy the subtle complexity and uniqueness of this fantastic Brazilian coffee.
Because of the topography, harvesting at Fazenda Santa Ines has always been done by hand, the cherries being collected on a cloth. This precaution is taken so that the coffee will not be contaminated or lose its quality. Once they are picked, the cherries are taken to Fazenda do Sertao, another partner in the Sertao Group, where they are washed, pulped, and spread out, always with a view to obtaining a high-quality product.
Yellow Bourbon is best know for quality among Speciality coffee cycle, but it’s indeed a rare grown in Brazil. Less than 1% of the Brazilian coffee is Yellow Bourbon. This coffee cherry of this special type of bourbon never turn red even ripe. Special attention is needed on harvesting in order to separate the ripe cherry from unripe.
- Origin: Brazil
- Region: Carmo de Minas
- Producer: Fazenda Santa Ines
- Altitude: 900-1050m
- Cultivar: Yellow Bourbon
- Processing: Natural