Fazenda Santa Martha

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 bags annually – and more than five million people are directly employed in the cultivation, harvesting or processing of coffee in the country. Minas Gerais is the heart of Brazil’s coffee production and the single largest coffee-producing state in the world, accounting for nearly 50% of the nation’s total production. The region’s diverse microclimates, relatively high altitudes, and fertile soil create ideal conditions for growing quality C. Arabica and Canephora (Robusta) beans.

The Cerrado Mineiro region, located in the state of Minas Gerais, is one of Brazil’s most important coffee-growing areas and the first in the country to receive the Denomination of Origin certification for coffee. Its average altitude of 900 to 1,300 meters above sea level, along with its tropical climate with a well-defined dry season and fertile red soils, create ideal conditions for producing high-quality coffee.

PRODUCER

Nestled in the heart of the Cerrado Mineiro region, near Araxá, Fazenda Santa Martha sits at an altitude of 1035m and enjoys ideal conditions for coffee growing. Producer Guilherme Pereira Bemfica cultivates a number of varieties on his medium-sized farm and combines mechanised techniques and sustainable management practices to ensure uniformity, quality and traceability. Sourced through our importing partners at Xiorxios Specialty Coffee, this natural-processed  Topázio has been through a secondary sorting stage to separate out the peaberries – also known as ‘moka’ in Brazil – before being natural-processed on drying patios.

A peaberry forms when only one of the seed develops inside the cherry. Without a second seed to flatten against it, the seed grows into a rounder shape – like a small pea. This natural mutation only happens to up to 10% of all coffee grown. Its small size, often means that the seed is very densely packed with proteins and carbohydrates – just some of the primary chemical building blocks to unlocking flavour potential in the roast.

ROAST

Due the relative high density and round shape of the peaberry coffee seed, a different approach is required in the roast to fully develop the coffee and unlock its flavour potential. Roasted for espresso, we made changes to the drum speed to evenly develop this peaberry selection in such a way that balances sweetness, a creamy mouthfeel and rich body in the cup. We love this coffee for its versatility across a range of brew methods and can be enjoyed black – or paired with milk.