Helio and Evandro Sanchez searched high and low to find the perfect location to start their family's coffee farm. Today, Dois Irmãos Fazenda is located in Coromandel, with additional farms covering Guimarânia and Patrocínio. The Sanchez family pride themselves on being fourth generation coffee farmers, producing ethical, traceable and certified coffees. Using both traditional and ground breaking technology, they seek a socially responsible attitude in the coffee industry, in the search for excellence in every detail; from the planting of each seed, to the finished raw coffee beans that leave the farm to travel around the world. They pride themselves on respecting the environment they work in, and investing in training and qualifications for their staff to ensure they do the same, while learning how to produce the best coffee possible from their vast coffee crops.
Coffee is the only crop produced on the land. There are roughly 1 million coffee trees planted in a unique terroir that stimulates the production of high quality coffee; some trees being up to 24 years old. The Dois Irmãos farms range from 1,000masl to 2,000masl, with an average rainfall of 1,600mm and an average temperature of 18°C to 23°C.
Brazil Dois Irmãos Red Catuai Natural
Tasting Notes - Apricot, Soft Cherry, Hazelnut
The Red Catuai Natural is produced from the Coromandel region, at an altitude of approximately 1,170masl. To begin, this naturally processed coffee bean is transported batch by batch to the yard using crates that drain excess water. Each batch is grouped to maintain traceability, where it is assigned an experienced Terreiro Leader, to control and manage all procedures that the coffee will endure until the processing method is complete. The coffee is laid out and remains on the drying yard until it reaches a humidity between 14% to 18%. This usually takes between 2 to 8 days, depending on the amount of water contained in the bean.
The coffee is then “doubled”; reducing the amount of terrace that the coffee takes up. This task is done to homogenise the drying of the coffee and achieve a uniformity for all the coffee in each batch.
After the coffee has completed its time on the terrace, it is moved to the mechanical dryers, where the temperature is heavily controlled to be between 35°C and 40°C. The coffee is heavily monitored during this step by the Terreiro Leader assigned to the coffee to ensure the temperature does not exceed 40°C. Between every batch of coffee that passes through the mechanical dryers, all the machinery is cleaned and sanitised, including the cleaning of all waiting boxes and pre-dryers, to eliminate any contamination from one batch to the next. Once the coffee is dried to a uniform humidity between 11% to 12%, it is taken to cool and further dry before the final husking of the coffee.
This coffee is well balanced and has a delightful creamy finish. With notes of apricot and soft cherry, this cup has a gentle sweetness that entices the taste buds. Its hazelnut notes form the perfect finish to a high quality uniform cup.
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