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Brazil Sitio Da Torre Pulped Natural Yellow Catuai Peaberry - 30198 - Videplast Bags - SPOT RCWHSE
Brazil Sitio Da Torre Pulped Natural Yellow Catuai Peaberry - 30198 - Videplast Bags - SPOT RCWHSE
Brazil Sitio Da Torre Pulped Natural Yellow Catuai Peaberry - 30198 - Videplast Bags - SPOT RCWHSE
Brazil Sitio Da Torre Pulped Natural Yellow Catuai Peaberry - 30198 - Videplast Bags - SPOT RCWHSE
Brazil Sitio Da Torre Pulped Natural Yellow Catuai Peaberry - 30198 - Videplast Bags - SPOT RCWHSE
Brazil Sitio Da Torre Pulped Natural Yellow Catuai Peaberry - 30198 - Videplast Bags - SPOT RCWHSE

Brazil Sitio Da Torre Pulped Natural Yellow Catuai Peaberry - 30198 - Videplast Bags - SPOT RCWHSE

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Cup Notes
From the volumes of coffee flowing out of Minas Gerais (the largest of the three major Brazilian growing regions), we have plucked a special treat traceable to a single estate located in the protected origin of Mantiqueira de Minas region known for its rolling hills and uneven terrain.
Bag details
Bag Weight: 132 lbs
Position
Spot
Grower icon
Grower Alvaro Antonio Pereira Coli | Fazenda Sitio da Torre
Variety icon
Variety Yellow Catuai
Region icon
Region Mantiqueira Region, Minas Gerais, Brazil
Harvest icon
Harvest May - September
Altitude icon
Altitude 1100 - 1300 masl
Soil icon
Soil Clay minerals
Process icon
Process Pulped natural (Honey) and dried in the sun
Certification icon
Certification Conventional

From the volumes of coffee flowing out of Minas Gerais (the largest of the three major Brazilian growing regions), we have plucked a special treat traceable to a single estate located in the protected origin of Mantiqueira de Minas region known for its rolling hills and uneven terrain. The 235 acre estate called Sitio da Torre has been owned and managed by Álvaro Antônio Pereira Coli for the last 24 years. This is the same land that his great-grandfather purchased in the late 1800s after emigrating from Italy. Álvaro has built an impressive reputation for quality consistently recognized in the Brazil Cup of the Excellence competitions over the last decade. During the harvest coffee cherries are floated to remove less dense and damaged coffee, and then depulped and placed on patios to dry with the mucilage still attached.

After 5 days, the coffee is moved to mechanical driers to precisely finish the drying to 11 percent moisture and then carefully stored until it is time for milling and export.