Fazenda Portal da Serra BRAZIL

Fazenda Portal da Serra BRAZIL

8.50

£8.50 / 250g

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  • Location Alta Mogiana
  • Altitude 1250masl
  • Process Natural
  • Varietal Red Catuai 99
  • Flavour Red apple, caramel, milk chocolate, pecan
  • Mouthfeel Rich and sweet
 
 

Why we picked this coffee

We came across this beautifully balanced coffee after an extensive search for a cup, that could appeal to almost any drinker.

Brazilian coffees are known for this familiar flavour, which makes them an easy morning drink to enjoy with some sweet pastry to get you going. However, these natural processed beans challenge the traditional view and take that distinctive profile to the next level, which really amazed us on the cupping table.

This coffee will thus suit any drinking occasion — times when you just want to enjoy your coffee without thinking too much about it and times when you feel a bit more adventurous and alert to unmask those subtle flavours underneath the surface.

 

About the area

The farm is located on the highest part of the High Mogiana Region, which is composed by 23 different municipalities. 

The Mogiana region is rich in coffee history. In 1872, twenty-one coffee farmers were the first to invest in a new railroad in northeastern São Paulo, Brazil, near the border with Minas Gerais. The new railway was christened “Mogiana Railroad Company,” and it was so important, that the region would take the name as its own. After a century of operation, the tracks had been largely dismantled and the name changed, but the coffee region kept its adopted moniker.

Building a railroad to get coffee to market is indicative of the innovation producers in the Mogiana region have always brought to coffee farming.

 
The farm

The farm

 
 

About the producer

Striving for quality and his desire to challenge the traditional views of Brazilian coffee, Caio Moscardini convinced his family to sell their previous farm to establish Portal da Serra in Ibiraci, location known for one of the best terroirs for specialty coffee production in the region.

Located on the highest plateau of Ibiraci, the farm has a total land area of 70 hectares, which 50% is covered by untouched forests, that regulates the temperature and increase the rainfall index. The humidity that comes from Peixoto's water reservoir helps to regulate the farm's average temperature, which also due to its higher altitude is close to 23°C — an optimal environment for growing quality Arabica coffee.

 
Ademir and Caio

Ademir and Caio

 
 
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Robinek

Hey, do you know what Natural Coffee Processing means?

The oldest method of processing coffee, Natural process, refers to drying coffee cherries in the sun on raised beds or on patios.

After harvesting, the cherries are floated in a water tank to separate by density. The highest quality cherries sink to the bottom and are separated to process. Sometimes this separation is done just by hand, especially in drier places without reliable access to water, such as Ethiopia.

The cherries are then dried in the sun on a patio. For the first period they are clustered together to start a fermentation process, then they are spread out on the patio to dry them out over time. Drying can take up to several weeks and once the coffee has dried sufficiently it is rested for upwards of 30 days before being hulled, graded and carefully selected for export.