235.00TL
Sao Francisco da Bela Vista Yellow Catuai - 2022
Nose: Lemon cheesecake.
Palate: Loquat, yellow cherry, currant lemon, chestnut, dates, fresh almonds. Medium body.
Finish: A medium finish with honey, almonds and cream.
Tarcisio Aldo Zugliani bought the Bela farm in Sao Francisco in 1993. Over the years, Zugliani has made major infrastructure improvements to the farm. He built coffee-drying terraces. Invested in better processing equipment and rotary dryers. He increased productivity and quality by planting younger seeds on the farm. He increased input productivity by identifying specific coffee-growing methods through soil analysis. All these steps helped him achieve this coffee with mild acidity, yellow fruits, a good body, and a classic profile while improving overall quality.
HARVEST - AFTER HARVEST
A growing number of farms in Brazil focus on quality over quantity. These farms; approach cultivation, harvesting, processing, and with great attention to detail.
Altitude and volcanic soil in Brazil are the primary conditions for producing the famous, well-balanced, and well-bodied Brazilian coffee. Many large, flat farms in the region facilitate mechanization and allow lower production costs. This makes Brazil one of many countries with consistently comfortable margins against low world prices.
Brazil's many coffee regions, combined with its relatively flat geography and high wages, have caused many producers to switch to mechanical harvesters instead of manually harvesting. While in the past this was the norm, today's mechanical harvesters are getting more and more precise. The machine collects only fully ripe cherries in each pass. This is good news for premium coffee producers.
After harvesting, the collected coffee cherries are separated from the pulp and laid on sun terraces to dry. After the parchment dries, it is sent for dry milling and storage to the COCARIVE warehouse for export.
SUSTENTA+
Sustenta+ is a collaboration between COCARIVE and AgroCp, a fertilizer company focused on renewable fertilization. Sustenta+ is a new certification that COCARIVE member farmers can obtain by focusing on environmentally sound coffee production techniques.
COCARIVE
COCARIVE supports all its members in the production chain. Teams of agronomists and technical experts; assists with cultivation techniques, machinery, storage and commercialization of beans.
When the parchment is dry, cooperative members send their coffee to the COCARIVE warehouse. The cooperative commercializes and exports coffee after classifying it. The cooperative has its own quality laboratory and processing facility with storage space located in Carmo de Minas.
In Dry Mill, coffee is prepared for export, COCARIVE has its own laboratory for quality control. A team of trained tasters and Q graders determine the initial selection based on cup quality. The team determines and validates which lot is more suitable for the qualified micro lot with sufficient high cup quality. The quality control team analyzes the quality of each lot at different times during dry milling, both as a green core and as a cup character. All COCARIVE member manufacturers hold Protected Geographical Indication (PGI) certification. However, members also have Brazilian Specialty Coffee Association (BSCA) certification. This certificate is a guarantee from the BSCA that the labor produced on the farm is legal in all respects. It also ensures that environmentally friendly practices are used at all stages of the coffee production process.
Coffee Grade: A.ST.SC16UP.NY2
Variety: Yellow Catuai
Processing Method: Pulped Natural
Harvest year: 2022
Producer: Tarcisio Aldo Zugliani
Altitude: 1100m
Farm/Processing station: Sao Franciso de Bela Vista
Region/ Subregion: Mantiquieria de Minas
Supplier: Sucafina Specialty
CLICK FOR GRINDING OPTION
Palate: Loquat, yellow cherry, currant lemon, chestnut, dates, fresh almonds. Medium body.
Finish: A medium finish with honey, almonds and cream.
Tarcisio Aldo Zugliani bought the Bela farm in Sao Francisco in 1993. Over the years, Zugliani has made major infrastructure improvements to the farm. He built coffee-drying terraces. Invested in better processing equipment and rotary dryers. He increased productivity and quality by planting younger seeds on the farm. He increased input productivity by identifying specific coffee-growing methods through soil analysis. All these steps helped him achieve this coffee with mild acidity, yellow fruits, a good body, and a classic profile while improving overall quality.
HARVEST - AFTER HARVEST
A growing number of farms in Brazil focus on quality over quantity. These farms; approach cultivation, harvesting, processing, and with great attention to detail.
Altitude and volcanic soil in Brazil are the primary conditions for producing the famous, well-balanced, and well-bodied Brazilian coffee. Many large, flat farms in the region facilitate mechanization and allow lower production costs. This makes Brazil one of many countries with consistently comfortable margins against low world prices.
Brazil's many coffee regions, combined with its relatively flat geography and high wages, have caused many producers to switch to mechanical harvesters instead of manually harvesting. While in the past this was the norm, today's mechanical harvesters are getting more and more precise. The machine collects only fully ripe cherries in each pass. This is good news for premium coffee producers.
After harvesting, the collected coffee cherries are separated from the pulp and laid on sun terraces to dry. After the parchment dries, it is sent for dry milling and storage to the COCARIVE warehouse for export.
SUSTENTA+
Sustenta+ is a collaboration between COCARIVE and AgroCp, a fertilizer company focused on renewable fertilization. Sustenta+ is a new certification that COCARIVE member farmers can obtain by focusing on environmentally sound coffee production techniques.
COCARIVE
COCARIVE supports all its members in the production chain. Teams of agronomists and technical experts; assists with cultivation techniques, machinery, storage and commercialization of beans.
When the parchment is dry, cooperative members send their coffee to the COCARIVE warehouse. The cooperative commercializes and exports coffee after classifying it. The cooperative has its own quality laboratory and processing facility with storage space located in Carmo de Minas.
In Dry Mill, coffee is prepared for export, COCARIVE has its own laboratory for quality control. A team of trained tasters and Q graders determine the initial selection based on cup quality. The team determines and validates which lot is more suitable for the qualified micro lot with sufficient high cup quality. The quality control team analyzes the quality of each lot at different times during dry milling, both as a green core and as a cup character. All COCARIVE member manufacturers hold Protected Geographical Indication (PGI) certification. However, members also have Brazilian Specialty Coffee Association (BSCA) certification. This certificate is a guarantee from the BSCA that the labor produced on the farm is legal in all respects. It also ensures that environmentally friendly practices are used at all stages of the coffee production process.
Coffee Grade: A.ST.SC16UP.NY2
Variety: Yellow Catuai
Processing Method: Pulped Natural
Harvest year: 2022
Producer: Tarcisio Aldo Zugliani
Altitude: 1100m
Farm/Processing station: Sao Franciso de Bela Vista
Region/ Subregion: Mantiquieria de Minas
Supplier: Sucafina Specialty
CLICK FOR GRINDING OPTION