Zoom Fazenda Coquiero
Zoom Fazenda Coquiero
Zoom Fazenda Coquiero
Zoom Fazenda Coquiero
Zoom Fazenda Coquiero

Fazenda Coquiero

$14.00
Carmo de Minas. Mantiqueira de Minas, Brazil

Our friend Jonatas is a rising star in specialty coffee. After achieving a degree in agronomy Jonatas moved back to Carmo de Minas to put in to action what he learned about post harvest technology, soil mineralizations and new processing techniques on his families 100+ year old farm, Sitio Grota Funda.

Sitio Grota Funda is famous in its own right, often a top 25 contender in the the Cup of Excellence.

Jonatas grandmother Helena named this plot Coqueiro in 1924, due to the abundance of coconut palms that surround the property.

Yellow Catuai, Washed Process, Patio Dried

This particular lot has been mechanically pulped on a Pinhalense like a white honey with about 20% mucilage still left on. Then the coffee is soaked for 24 - 36 hours in tile lined tanks while fermentation goes to work breaking down another layer of pectin
before the coffee is spread out to dry in the sun.

Peanut Butter, Graham Cracker, Chocolate

Parchment is rested 30+ days in wooden silos called tuhla’s to allow the moisture to equalize. The wood is often a Brazilian hardwood called, Jacaranda or Peroba.

Farm Story

Carmo de Minas. Mantiqueira de Minas, Brazil

Our friend Jonatas is a rising star in specialty coffee. After achieving a degree in agronomy Jonatas moved back to Carmo de Minas to put in to action what he learned about post harvest technology, soil mineralizations and new processing techniques on his families 100+ year old farm, Sitio Grota Funda.

Sitio Grota Funda is famous in its own right, often a top 25 contender in the the Cup of Excellence.

Jonatas grandmother Helena named this plot Coqueiro in 1924, due to the abundance of coconut palms that surround the property.

Coffee Info

Yellow Catuai, Washed Process, Patio Dried

This particular lot has been mechanically pulped on a Pinhalense like a white honey with about 20% mucilage still left on. Then the coffee is soaked for 24 - 36 hours in tile lined tanks while fermentation goes to work breaking down another layer of pectin
before the coffee is spread out to dry in the sun.

Roasting & Tasting Notes

Peanut Butter, Graham Cracker, Chocolate

Parchment is rested 30+ days in wooden silos called tuhla’s to allow the moisture to equalize. The wood is often a Brazilian hardwood called, Jacaranda or Peroba.