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BRAZIL ORGANIC MOGIANA FAZENDA SAO FRANCISCO 15+ - *51199* - 25947-5 - Videplast Bags - SPOT SEAFORTH
BRAZIL ORGANIC MOGIANA FAZENDA SAO FRANCISCO 15+ - *51199* - 25947-5 - Videplast Bags - SPOT SEAFORTH
BRAZIL ORGANIC MOGIANA FAZENDA SAO FRANCISCO 15+ - *51199* - 25947-5 - Videplast Bags - SPOT SEAFORTH
BRAZIL ORGANIC MOGIANA FAZENDA SAO FRANCISCO 15+ - *51199* - 25947-5 - Videplast Bags - SPOT SEAFORTH
BRAZIL ORGANIC MOGIANA FAZENDA SAO FRANCISCO 15+ - *51199* - 25947-5 - Videplast Bags - SPOT SEAFORTH
BRAZIL ORGANIC MOGIANA FAZENDA SAO FRANCISCO 15+ - *51199* - 25947-5 - Videplast Bags - SPOT SEAFORTH
BRAZIL ORGANIC MOGIANA FAZENDA SAO FRANCISCO 15+ - *51199* - 25947-5 - Videplast Bags - SPOT SEAFORTH

BRAZIL ORGANIC MOGIANA FAZENDA SAO FRANCISCO 15+ - *51199* - 25947-5 - Videplast Bags - SPOT SEAFORTH

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Cup Notes
From the massive volume of coffee flowing out of the Mogiana region (split between the states of São Paulo and Minas Gerais), we have plucked a special treat traceable to a single estate located in the municipality of Cássia dos Coqueiros.
Bag details
Bag Weight: 130 lbs
Position
Spot
Grower icon
Grower Fernando Sarreta | Fazenda São Francisco
Variety icon
Variety Red Catuai, IAC 125, and Arara
Region icon
Region São Paulo, Brazil
Harvest icon
Harvest April - September
Altitude icon
Altitude 900 masl
Soil icon
Soil Volcanic loam
Process icon
Process Full natural and dried in the sun and mechanical driers
Certification icon
Certification Organic

From the massive volume of coffee flowing out of the Mogiana region (split between the states of São Paulo and Minas Gerais), we have plucked a special treat traceable to a single estate located in the municipality of Cássia dos Coqueiros. This region has rolling hills and uneven terrain lending to farms that are small to medium in size. The 570 acre estate called Sítio São Francisco is managed by Fernando Sarreta on behalf of his family, which first established the estate over 40 years ago.

Sítio São Francisco was one of the first estates in the region to establish organic practices and certification.

During the harvest coffee cherries are floated to remove less dense and damaged coffee, and then placed on patios to dry to 11 percent moisture. After drying the coffee is carefully stored until it is time for milling and export.

Throughout the year, focus on farm management is a top priority, which include frequent soil and foliage analysis to ensure plant nutritional needs are meet.