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Wet 2 Sítio Três Barras
20238.33Brazil Cup of Excellence
US$25.50/lb
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154
Bids
Winner: SARUTAHIKO COFFEE
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Currently Sítio Três Barras is run by Horácio Antônio de Moura and is in its 5th generation.
Daniel – 6th generation (son)
Horácio – 5th generation (father)
Vicente – 4th generation (grandfather)
Antônio – 3rd generation (great grandfather)
Alfredo – 2nd generation (great great grandfather)
Maximiano – 1st generation (great great great grandfather)
Production at Sítio Três Barras is done by the Moura family, including brother Claudio and cousins Antônio, José Cláudio, Cláudio Júnior and Victor.
Two women partners help with the coffee harvest.
Coffee processing system:
Sítio Três Barras is dedicated to doing honey pulped natural processed coffee. The coffees are picked and then taken to wet method processing. Next they are spread on a cement patio bean by bean. After two or three days the layters are doubled until reaching 16% humidity. Then they are dried in a static dryer until they reach 11% humidity, stored in a high-barrier big bag and 40 days later processed and reprocessed. The 16 up screen coffee beans are stored in 30 kg Klabin bags.
Concern about quality:
The concern for quality begins with the choice of resistant varieties that provide excellent cup quality. The process comes from caring for the soil, guaranteeing the survival of future generations. The producers know that quality is related to the environment in which they live and thus they dedicate all their time to keeping everything clean, organized and hygienic. Their clients and friends who visit can attest to the quality of their coffees, clients from the South, Southeast, Central West, Northeast, as well as from Chile, China and another 11 countries in Europe.
Daniel – 6th generation (son)
Horácio – 5th generation (father)
Vicente – 4th generation (grandfather)
Antônio – 3rd generation (great grandfather)
Alfredo – 2nd generation (great great grandfather)
Maximiano – 1st generation (great great great grandfather)
Production at Sítio Três Barras is done by the Moura family, including brother Claudio and cousins Antônio, José Cláudio, Cláudio Júnior and Victor.
Two women partners help with the coffee harvest.
Coffee processing system:
Sítio Três Barras is dedicated to doing honey pulped natural processed coffee. The coffees are picked and then taken to wet method processing. Next they are spread on a cement patio bean by bean. After two or three days the layters are doubled until reaching 16% humidity. Then they are dried in a static dryer until they reach 11% humidity, stored in a high-barrier big bag and 40 days later processed and reprocessed. The 16 up screen coffee beans are stored in 30 kg Klabin bags.
Concern about quality:
The concern for quality begins with the choice of resistant varieties that provide excellent cup quality. The process comes from caring for the soil, guaranteeing the survival of future generations. The producers know that quality is related to the environment in which they live and thus they dedicate all their time to keeping everything clean, organized and hygienic. Their clients and friends who visit can attest to the quality of their coffees, clients from the South, Southeast, Central West, Northeast, as well as from Chile, China and another 11 countries in Europe.
| Boxes: | 12.00 |
|---|---|
| Score: | 91.00 |
| Variety: | Red Catucaí |
| Weight: | 793.66 |
| Process: | Pulped Natural |
| Region: | Matas De Minas |
| Rank: | Wet 2 |