BRAZIL - Fazenda Freitas - Mundo Novo - Natural Process 250g

BRAZIL - Fazenda Freitas - Mundo Novo - Natural Process 250g

£7.00Price

New in! We are delighted to have another absolutely delicious Natural process coffee from Brazil.

 

This is a rich, full bodied coffee. Dark chocolate notes and a creamy mouthfeel work together with perfectly balanced acidity. The finish is long and round.

 

Fabulous enjoyed black but with great flavours to work with milk-based drinks too.

  • Coffee Details

    LOCATION: PATROCINIO, MINAS GERAIS

    ALTITUDE: 920 - 1000m

     

    The prodcution of coffee began on Fazenda Freitas 35 years ago in 1984 when Osmar Junior, better known as Juninho, planted 10 hectares of Arabica coffee in the soil of Cerrado Mineiro. These first 10 hectares provided about 100 bags of exportable coffee. Now they have 114 ha of coffee planted in the micro region within the Cerrado. For Juninho the real pleasure is walking onto the farm during the flowering to take in the beauty and intense sweet aromas the flowerings produce.

    Now Osmar and his son Gabriel run the Nunes Estates and they believe part of their success is due to the continual renovation of 10-15% of the farm each year, allowing the opportunity to trail new varieties and processing methods with them. On the farms they are very interested in experimenting with fermentation styles and yeast, to see the impact on the cup.

     

    In 2017 they produced the winning Cup of Excellence Pulped Natural coffee. Now they have constructed their own lab on the farm, to cup and assess their experiments, giving greater versatility to choice of process.

    In the micro region of Fazenda Freitas Gabriel & Nunes feel they have an excellent climate, especially during the harvest which has little rain, allowing them to experiment with the coffees in a stable environment.

    This coffee was mechanically picked and then dried on concrete patios before being processed. The accentuated fruitiness of this coffee is achieved through the drying process, where the coffee is arranged in tall triangular mounds on the patios and seldom revolved. Drying takes around 20 days.