This is a classic coffee profile, with approachable stone fruit and citrus qualities framing the cup. You will find these soft fruit flavours are supported by almond and dark chocolate notes. The body is smooth and overall it is a clean cup.
Santa Lucia 75%
La Esperanza Washed 25%
||Carmo de Minas
||Valle del Cauca
||Fazenda Santa Lucia
||Granja la Esperanza
At the Farm, Santa Lucia
Helcio has been working with coffee since he was 15 years old. In 1976, Helcio married Glycia Pereira Carneiro, and began to manage the farm Santa Lucia. at that time, there was no concern about the quality of coffee, the focus was simply on volume. They had no access to knowledge, technology or even information about markets for Specialty coffees.
Producer: Helcio Carneiro PintoFarm: Fazenda Santa Lucia
In the 90’s, Helcio was part of the movement that started searching for quality in the region of Carmo de Minas, being one of the founders of Aprocam – Association of Coffee Producers from the Mantiqueira Region.
This group of pioneers sought the help of experts and scientists to know the actual quality of coffees and how to produce quality in large-scale. These experts shared with the group about the Pulped Natural Processing Method and how it would be helpful on their wish. Helcio was one of the first growers to get the facilities needed for this method, being a pioneer in the region.
Year after year, with the support of universities and scientists, as well as trips to other coffee producing countries, Helcio has continued getting better in the production of specialty coffees. We've cupped coffees from Santa Lucia since 2017. Nowadays his name, and his farm also, are already known in key markets.
"Our main challenge is in manpower, there will be a change in the characteristic of our coffee region due to this factor. And we need to be prepared for this moment"
Micro-Mill: Santa Lucia
Region: Carmo de Minas, Minas Gerais
Varietal: Yellow Catuai
Processing Technique: Natural
First Year Rosso Purchased: 2019
At the Farm, La Esperanza
Owned by siblings, Rigoberto and Luis Eduardo Herrera, who come from a long standing coffee producing family. They are now third generation coffee producers, with their grandparents starting in coffee in 1945 right here at Potosi farm. After Juan Antonio Herrera and his wife Blanca Ligia Correa purchased the land, with existing Typica plants, they added three more cultivars, Red Bourbon, Yellow Bourbon and Caturra, and here, Cafe Granja La Esperanza began. Shortly after taking over, they purchased the land for Finca La Esperanza and expanded their organic coffee production
This lot is a blend of three different coffee varieties that are cultivated at La Esperanza, Caturra, Colombia and Mandela. These are harvested together and co-fermented after being pulped, in open-air tanks for about 35 hours.
We're also featuring a natural Mandela from La Esperanza. We'd recommend you try that next to this washed Field Blend :)
Variety: Caturra, Colombia, Mandela
Process: Washed, Traditional
Harvest date: April 2020
Fermentation: Parchment is left in ceramic, open-air tanks, for 30-35 hours
Drying time: 7 days dried in a controlled temperature silo
Drying temperature: 32 °C Max. - 18 °C Min.
Altitude: 1430 - 1760masl
Region: Trujillo, Valle del Cauca
Rainfall: 1.526 mm/year
Humidity: 80 – 85%
More About Biotre Bags
These bags are from Biotrē, they are 60% compostable and 100% renewable, including the valve!
What’s the difference between the red bag and the black bag?
The red bag contains the coffees with an acidity rating from 3-5. The black bag contains coffees with an acidity rating of 2 or lower.
In summary: coffees that are a little more adventurous—red; comfortable and more classic coffees—black.
How does the Sweetness, Acidity, and Body Scale work?
This is an internal scale from 0-5 comparing our own coffees. Each coffee is cupped and the sweetness, acidity, and body are rated. Keep in mind that different brewing methods may affect results.
Read more about our bags