Description
Coffee beans from Brazil, Sul de Minas region
The Alta Vista farm treats the quality of coffee with special trepidation, regularly checking the coffee in its laboratory.
| Manufacturer Alta Vista Farm |
Treatment Natural, anaerobic |
Variety Arara |
Harvest August-September |
Height 1300 |
Taste profile
Taste descriptors: liqueur, cane sugar, nougat, red apple
Aroma: dark grapes, spices, flowers
Body: medium, velvety
Packing options: 250 grams, 1 kilogram and ground in drip bags. We can grind coffee for any brewing method, just check the Grind checkbox and select the grind size for your brewing method.
About the country of growth
Brazil is the world's largest coffee producer. The share of Brazilian coffee on the international market is one third of the world's total production. Arabica is mainly grown in the regions of Minas Gerais, São Paulo, Bahia, Matas de Minas, Prana. An equatorial climate prevails in the north of the country, tropical in the central part, and temperate in the south. The main varieties of Arabica in Brazil are: bourbon, typica, mundo novo, catuay, maragojeep.
About the farm
The history of Alta Vista farm begins in 2001, when dentist Robson Vilela decided to start a new life and bought a plot of land for growing coffee. three years later he harvested his first crop and around that time he bought more land to put up a coffee processing station.
In 2007, he decided that he had something to surprise the coffee community with, and sent samples to the "Cup of Excellence", made it to the finals and took seventh place!
One of the main features of Alta Vista is that there is almost no staff turnover, Robson tries to create the best working conditions to build long-term and trusting relationships with employees.This measure leads to an increase in the efficiency and quality of the product.
Now the farmer is in constant search of new knowledge, he recently visited the countries of Central America to study the processes after the harvest.
To produce this lot, only ripe berries are collected and washed with water to remove dirt, dust and excess juice. Next, the berries are immersed in an anaerobic environment for 72 hours, without stirring. then depulpate and send it to dry on
patio. drying lasts 22-24 days. in this case, 22 days.
