Castelhana – Brazil

ORIGIN
Coffee production in Brazil is responsible for more than one-third of all coffee cultivated-worldwide. The country produces a staggering amount, approximately 60 million (60kgs) annually, and more than five million people are directly employed in the cultivation, harvesting or processing in the country. Brazil is more than two million hectares of coffee plantation overall with the majority dedicated to Arabica production and a growing share of Canephora (robusta). The majority of these crops are grown at low altitudes and are cultivated in open ground, exposed to the sun. Thanks to the country’s tropical climate, year-round sunshine, and regular rainfall, high-quality coffee can be grown in regions mainly in the southeast of the country, with smaller regions to the west and north of Brazil.

PRODUCER
This coffee is a produced by Acácio José Dianin and his team on the family-owned fazenda which is located in Cerrado Mineiro, a distinct coffee growing region in the southwest of Minas Gerais, Brazil. More than 750 hectares are dedicated to coffee cultivation whilst a further 250 hectares are set aside for protection to encourage the biodiversity on the farm. Alongside other varieties such as Catuaí, Acauã and Paraíso, this coffee is a cultivar of the classic Mundo Novo variety.

Once the cherry harvest is complete, the cherries are passed through a tank which removes leaves, branches, and other foreign matter, alongside unripe or overipe cherries. An important aspect of Brazilian coffee processing is that most farms dry their coffee naturally in the sun, and Fazenda Castelhana is no exception. This is thanks to the country’s favourable climatic conditions, which allow for outdoor drying on large patio beds for a period of approximately 14-20 days before being dry milled and readied for the domestic coffee consumption or specialty export markets.

ROAST
Sourced through our friends at Xorxios Specialty, we love this classic expression of a Brazil natural cup profile. Gently developed in the roast for espresso; we love the balanced acidity, smooth chocolatey body and caramel sweetness. There is a hint of hazelnut and a sweet jammy-ness that reminds us of plums. This is a very consensual, easy-going coffee that is perfect for a range of brew methods, including espresso, or when paired with milk.