Brazil Sitio Gamelao Natural Coffee

(earns 40 Taste Points)
Chocolates And Sugars Flavours / Notes
Chocolate & SugarsChoc & Sugars
Citrus And Floral Flavours / Notes
Citrus & Floral
Fruity Flavours / Notes
Fruits
Natural Flavours / Notes
Natural
Plants And Vegetables Flavours / Notes
Plants & Vegetables
Cherry Coffee Flavours Fudge & Toffee Hops & Boozey Milk Chocolate Mixed Citrus Mixed Florals Mixed Fruits Mixed Vegetables Orange Rice Sugars Tangerine & Orange
Flavours & Notes
Quick Details
Origin(s): Brazil Guatemala
Smooth
Brightness of Flavours
Crisp
Balanced & Pleasing
Thin
Mouthfeel
Full Bodied
Medium Balanced
Balance of Flavours
Well Balanced
With Dominant Flavours
Coffee Specification
Roast Profile: Roasted for Espresso Roasted for Filter Omniroasted for both filter and espresso
Processing Method: Natural Pulped Natural
Cupping Score: 84 - 86 / 100. A lovely, high-quality coffee You can score this one...
More Information
Does this include caffeine? Yes, this product contains caffeine
Is this coffee available as pre-ground? Yes, pre-ground options available
Are there any specific product benefits?
Brazil Sitio Gamelao Natural Coffee

Sebastiao Eloi Miranda lives at his small farm Sitio Gamelao with wife Tereza. His parents moved from Sao Paulo to Minas Gerais when he was only 2 and since then, coffee has been part of his family routine. He started working as a picker for other farms and at the age of 25, Mr Miranda bought his first piece of land and planted 1 hectare of Coffee.

“Things were quite different a few years ago. We used to mix all of our micro lots because buyers didn’t care about higher quality. The quantity was the most important thing”, says Sebastiao. Nowadays, Mr Miranda produces 500 bags of Specialty Coffee annually, mainly Yellow Catuai. Sun-dried on a cemented patio and a few bags on raised beds. “We are happy to hear that consumers all over the world are enjoying our coffee. Better prices give us the motivation to focus on quality”.

Cherries are carefully handpicked and then coated in a tank of water to separate by density. The densest, ripest cherries sink to the bottom of the tank and the oaters are removed. The remaining high-quality cherries are then dried on the patio in the sun with skin and pulp intact until the optimum moisture content has been reached. The cherries must be carefully maintained and turned to prevent over- fermentation or mould developing. Once the dried coffee cherries have been rested for a month, they are hulled, graded by bean size and bagged in GrainPro liners to preserve freshness.

Machado is located in the south of the Minas Gerais region. The local area has some of the highest elevations of any coffee growing region in Brazil (up to 1,250masl). The cooler climate allows for a slow cherry development, mild but distinct acidity and nice healthy trees!

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