Specialty | Fazenda Sertão 300 gm

• Origin: Carmo De Minas, Brazil
• Producer: Fazenda Sertão
• Variety: Yellow Bourbon
• Process: Whole cherry anaerobic fermentation in sealed plastic tanks for 120 hours
• Drying time: 8 days on raised beds
• Drying temperature: 22°C Max. - 8°C Min.
• Altitude: 1100 - 1450 masl

Notes
Grapefruit, Tangerine, Nectarine, Honey

The history of Fazenda Sertão merges itself with the first steps of coffee growing in Carmo de Minas. From the first generation of growers in the region, dating back to the early 1900s. Jose Isidro Pereira was born on the farm as a second generation producer and was trained as a dentist, then in 1949, he came back to the farm after his mother has passed away, to take on the responsibility of their production. In the same year, Jose married the love of his life Nazareth Dias Pereira.

In the early days of production, Yellow Bourbon was the sole focus of coffee buyers, as the claim was it's sweeter and rounder than other varieties planted at the time. 

At Fazenda Sertão, the minimum altitude is 1000masl and has an average temperature of 18 Celsius. Crops are planted on hillside slopes with an aspect of up to 50%. Historically a pioneer in new methods of coffee processing, working today with natural, pulped natural, fermented and honey processing.

They're utilizing tanks and barrels for the fermentations. In early 2022, Nazareth Dias Pereira passed away at the age of 95. Her kids are now managing the 850 hectare farm.

This coffee is incredibly juicy, with citrus and stonefruit flavours defining the cup profile. We found pink grapefruit and tangerine showcased in the acidity, as well as a nectarine type of stickiness and sweetness. The coffee is incredibly sweet and balanced, with honey-like characteristics and a richness to the cup profile.