At the online auction on 20 December, we bought the 14th best coffee from COE with 88.10 points
We bought our fourth coffee from the Cup of Excellence Brazil! Over the years, we have delighted you with three other magnificent finalists in the most prestigious competition for special coffee in Brazil, including the winner of 2018. For the first time we offered coffee from COE Brazil in 2017, and the last – in 2019.
On the evening of December 20, 2021, the 14th best Brazilian coffee entered our catalog. For us, this is an extremely good omen for next year. We hope we could bring you more COE finalists throughout the year!
Which is the fourth coffee from the Cup of Excellence Brazil in our catalog
Coffee Beans Brazil Sitio Monte Alegre COE #14 2021, as we said, ranked 14th with a score of 88.10 points. It comes with intriguing taste profile of peaches, strawberries, red grapes, black cherries. The aftertaste of this fruit extravaganza is enchantingly sweet.
This 100% Arabica coffee is of the Yellow Bourbon variety and has undergone a pulped natural process. It was produced by farmer Glicia Emerenciana Pereira Carneiro on the Sitio Monte Alegre farm.
Let’s take a walk at Sitio Monte Alegre
Sítio Monte Alegre is located in the city of Carmo de Minas, in the south of Minas Gerais, in the Serra da Mantiqueira mountain range, at an altitude of 1200 meters. The region is differentiated and favorable to the production of high-quality beans and the best coffees in Brazil. The topography is mountainous and the climate propitious for coffee cultivation, with average annual rainfall of 1800 mg and an average temperature of 18ºC.
Glycia Emerenciana Pereira Carneiro is dedicated to growing coffee sustainably and is always thinking about preserving the environment. The farm has native forest reserves, which shelter species of large plants and several wild animals.
How was the fourth Cup of Excellence Brazil coffee in our catalog produced and processed
The harvest is selective. The coffee is picked when the fruits are well-ripened and done by hand over cloths to avoid contact with the ground. On the same day it is picked, the coffee is placed in bags and transported to the processing area.
Processing occurs at Grupo Sertão processing centers, where the coffee fruits are taken shortly after picking. At these centers, the coffee is washed, pulped and dried on patios and in mechanical dryers, always accompanied by a quality booklet.
Upon arriving at the processing center, the coffee is washed, an operation that also separates the floaters. Then it is pulped, which in addition to hulling the ripe cherries, removes the green ones.
The pulped coffee is taken for drying on a concrete patio and, if necessary, mechanical driers are used in the final phase of drying to achieve the ideal humidity. After drying the coffee is placed in wooden rest boxes to rest and homogenize for a period of at least 30 days. When the beans are removed from the rest boxes, they are separated into lots, processed and taken to the warehouse.
Concern about quality in Sitio Monte Alegre
Excellent results from Sitio Monte Alegre are not a coincidence. Since the beginning of production and in order to provide you with the perfect cup of coffee, in Sítio Monte Alegre they rely on the guidance of highly trained agronomists and high technology. The continual search for improvement of the beans and of standards of the drink is a priority for Dona Glicia. All the coffee lots are cupped and followed year to year. The choice to produce specialty coffees requires much attention and dedication from the producer.
Traceability is indispensable both to understand the property and the product as well as to make decisions about whether to substitute a field and the choice of varieties to be planted.
Ако смятате, че статията ви беше полезна, можете да се абонирате от тук: