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BRAZIL SAO SILVESTRE CRYO

BRAZIL SAO SILVESTRE CRYO
BRAZIL SAO SILVESTRE CRYO
BRAZIL SAO SILVESTRE CRYO
BRAZIL SAO SILVESTRE CRYO
BRAZIL SAO SILVESTRE CRYO
14.85€
Ex Tax: 14.85€
  • Stock: In Stock
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Coffee Info
Flavor profileTuberose, Rum, Raisins, Passion fruit, Ripe bananas aftertaste
OriginBrazil
RegionSerra do Salitre, Minas Gerais
ProducersThe Andrade Brothers
FarmSão Silvestre
Altitude1220 masl
VarietalYellow Icatu
ProcessingNatural Cryo Fermentation
Roasting Profile
Omniperfect balanced for espresso and filter extractions

The Andrade’s family history in coffee began in 1901, with their ancestors at Capim Branco Farm, in Carmo do Paranaíba, High Cerrado, State of Minas Gerais in Brazil, being one of Brazil’s oldest estate coffees. Aiming to produce high quality coffees, they re-established their new farms in High Cerrado region during the 70’s. The Cerrado region is located at an altitude between 1.000 And 1.250 meters, which provides ideal conditions for growing specialty coffee due to its perfect balance of wet and dry seasons. In detriment of proximity with the environmental reserve area, the region original fauna can be frequently seen on the farm. Their employees are trained to follow the best work practices, in addition to having a social assistance plan and being provided with suitable tools to carry out their tasks, within the work safety standards. They believe that in order to produce specialty coffees, in fact, they need to be environmentally responsible and provide a better life for their team and community.

This lot started as an experiment when our long term partners from El Salvador, Rodolfo Ruffatti, had a conversation with the Andrade brothers about the cryo fermentation used in the wine industry and the possibility that this same process could be applied to coffee. Curiosity pushed them to try it and the result is such an intense coffee with a clean profile.

The cryo process means that the ripest cherries of this Yellow Icatu lot were fermented in sealed barrels for an impressive 288 hours in a cold environment (9°C). Low temperature increases sugar content, almost doubling the sweetness in the cup. It also allows a slow and controlled fermentation, with all of the boozy, ripe fruits notes and none of the harsh and hallow effects over-fermentation can bring.

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