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Wet 7 Sítio Liberdade
4642.911Brazil Cup of Excellence
US$11.70/lb
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48
Bids
Winner: Wataru & Co., Ltd.
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Luciano is a third-generation producer. His wife helps with drying of the beans during post-harvest processing. The couple has two daughters, 5 and 13, who are already showing passion for coffee. The property is small and uses familial agriculture.
This coffee lot of Red Catucaí 785/15 came from a plot at 1100 meters of altitude. Three bags came from two days of selective picking from Plot 1. And this coffee was from the first week of the harvest.
Coffee processing system
At the end of the day the coffee is taken to the washer where leaves, sticks and mainly floaters, which are those beans that have passed the ideal maturation point for picking. Then coffee cherries proceed to the pulper, where green cherries that were picked during the harvest are separated from ripe ones. Next the peel is removed from the ripe cherries, leaving the coffee beans inside the parchment. From the pulper, the coffee is spread on covered African beds where it remains a minimum of 12 days during which it is raked every hour to ensure correct, uniform drying. Thermometers are used during drying to control the temperature. After ideal drying, the coffee is stored in GrainPro bags in a suitable location to rest for a minimum of 40 days before it is cupped, processed and sold.
Concern about quality
As stated above, at all stages the post-harvest processes were carefully carried out with much dedication and zeal. But the producers understand that quality begins with the choice of plot, cultivar and crop treatment, care for the overall environment, and mainly with post-harvest processing which is esstential for producing high-quality coffees.
This coffee lot of Red Catucaí 785/15 came from a plot at 1100 meters of altitude. Three bags came from two days of selective picking from Plot 1. And this coffee was from the first week of the harvest.
Coffee processing system
At the end of the day the coffee is taken to the washer where leaves, sticks and mainly floaters, which are those beans that have passed the ideal maturation point for picking. Then coffee cherries proceed to the pulper, where green cherries that were picked during the harvest are separated from ripe ones. Next the peel is removed from the ripe cherries, leaving the coffee beans inside the parchment. From the pulper, the coffee is spread on covered African beds where it remains a minimum of 12 days during which it is raked every hour to ensure correct, uniform drying. Thermometers are used during drying to control the temperature. After ideal drying, the coffee is stored in GrainPro bags in a suitable location to rest for a minimum of 40 days before it is cupped, processed and sold.
Concern about quality
As stated above, at all stages the post-harvest processes were carefully carried out with much dedication and zeal. But the producers understand that quality begins with the choice of plot, cultivar and crop treatment, care for the overall environment, and mainly with post-harvest processing which is esstential for producing high-quality coffees.
| Boxes: | 6.00 |
|---|---|
| Score: | 88.00 |
| Variety: | Catucaí 785/15 |
| Weight: | 396.83 |
| Process: | Pulped Natural |
| Region: | Montanhas Do Espírito Santo |
| Rank: | Wet 7 |