|Producers||Jose Augusto de Araujo|
|Farm||Fazenda Sohno Real|
|Omni||perfect balanced for espresso and filter extractions|
The Cerrado Mineiro region, located in northwest of Minas Gerais State is a world-recognized, high-quality coffee producing origin and became the first Protected Geographical Indication in Brazil in 2005, with full Designation of Origin in 2013. A strong characteristic of this region is its welldefined seasons—a hot, wet summer followed by a pleasantly dry winter. The dry climate during harvest eliminates potential problems with humidity during the drying process.
José Augusto Gonçalves de Araújo grew up in rural Brazil and his passion for the countryside started from an early age. Initially, Jose developed his love of farming through the planting of vegetables, more specifically the planting of tomatoes. However, with the difficulties that planting entails and the instability of income made him follow other paths. Jose’s first land purchase specifically for coffee was Fazenda Sonho Real, where he planted a very small area of land with coffee seeds. Today, his passion and skill for coffee agriculture has grown into 35 hectares of coffee planted across the interior of Minas Gerais in the city of Araguari. In 2019 José Augusto participated in the contest for quality coffees run by the company Coocacer Araguari, where he won the trophy for 3rd place in the regional contest in the city of Araguari. His life has changed with the coffee world and so he intends, with the help of his children: Rodrigo Camargo Araujo and Rafaella Camargo Araujo Oliveira, to give back to the land and produce special coffees that respect the natural environment. As he and his children continually push boundaries, the quality of his coffees continue to improve enabling him to deliver incredible quality coffees that showcase the best of Brazilian coffee culture.
This batch of Yellow Catuai coffee went through a prolonged fermentation phase called pyramidal fermentation. After removing the parchment, the cherries are added to fermentation tanks where maceration begins in a pyramid "shape" (cherries at the bottom being more fermented than those at the top) due to exposure to oxygen which prolongs the fermentation phase, resulting in a fuller body and a lively acidity as well as a more refined flavor profile.