May Subscription - Shipping 18th May

PLACID [France] - Brazil FILTER [26/04]

£14.00

Shipping from 6th May  

Origin

Produced by Patricia Borges, Fazernda Fortaleza, Brazil. 

Variety

Yellow Bourbon, Red Catuai, Catuai, Bourbon

Processing

Natural 

Altitude

1100 - 1500 masl

Roast Profile

Filter 

Tasting Notes

Notes of berries, jammy, with spiced and floral undertones. Lingering creamy aftertaste

Coffee Facts

 THIS IS ONE OF THE MAIN COFFEE-PRODUCING REGIONS IN BRAZIL. CLIMATE AND SOIL ARE THE TWO MAIN FACTORS THAT CONTRIBUTE TO THE PRODUCTION OF SPECIALTY COFFEES IN THE CENTER OF THE COUNTRY. THE MAIN CHARACTERISTICS OF THE LANDSCAPE ARE MOUNTAINOUS TERRAIN, ALTITUDES OF 950 TO 1370 M AND STABLE TEMPERATURES (22 TO 24°C). THE VARIED INFRASTRUCTURE AND PRODUCTION SYSTEMS, AS WELL AS THE TRADITION AND WORK FOCUSED ON SUSTAINABILITY, MAKE SUL DE MINAS A LEADING COFFEE PRODUCING REGION.

HISTORY OF THE PRODUCER:
THE FAZENDA FORTALEZA DOS BORGES IS LOCATED SOUTH OF MINAS, AT AN ALTITUDE OF 1000 M AND HAS MORE THAN 21 BUSHELS OF PRESERVED ATLANTIC FOREST. THE FARM IS OWNED BY THE BORGES FAMILY, WHICH HAS ALWAYS FOCUSED ON THE PRODUCTION OF SPECIALTY COFFEE. PATRICIA'S GRANDFATHER WAS A PIONEER IN COFFEE PRODUCTION, BRINGING SEEDLINGS FROM A NEARBY TOWN IN AN OX CART. HIS FATHER WORKED TO INCREASE THE PLANTING AREA AND AFTER HIS DEATH, HE LEFT A CULTIVATED FIELD FOR EACH CHILD.

PATRICIA MOVED TO ITAJUBÁ TO BEGIN HER CHEMICAL ENGINEERING STUDIES IN 1978. NINE YEARS LATER, SHE MARRIED AND THEN DIVORCED, WHICH MADE HER MAKE THE DECISION TO RETURN TO SÃO GONÇALO IN 1996. AFTER RECEIVING HER FATHER'S INHERITANCE, PATRICIA STARTED HER ACTIVITIES IN COFFEE. ACCORDING TO PATRICIA, "IT WAS VERY DIFFICULT AT FIRST, BUT I LEARNED A LOT. TODAY, I KNOW THAT MY PRODUCT IS EXCELLENT AND THAT'S WHY I'M LOOKING FOR BUYERS WHO APPRECIATE MY COFFEE."

TODAY, IT FOCUSES ENTIRELY ON HIGH-QUALITY COFFEES. THE PROPERTY IS LINKED TO IWCA MANTIQUEIRA, THE INTERNATIONAL COFFEE WOMEN'S ALLIANCE, AMECAFE MANTIQUEIRA - ASSOCIATION OF WOMEN COFFEE ENTREPRENEURS, AND APAS - ALTO DA SERRA PRODUCERS ASSOCIATION, WHICH RECEIVED IN MARCH THE FAIR TRADE CERTIFICATE PROVIDED BY FLO - FAIRTRADE LABELING ORGANIZATIONS. THIS LABEL REINFORCES SOCIAL RESPONSIBILITY AND SUPPORTS FAIR AND SUSTAINABLE TRADE FOR SMALL AND MEDIUM-SIZED LOCAL PRODUCERS.

PATRICIA BOUGHT PART OF HER BROTHER'S LAND, THIS IS WHERE THE HEAD OFFICE IS LOCATED AND WHERE THE STRUCTURE BUILT BY HER FATHER REMAINS. TOGETHER WITH ITS CURRENT PARTNER, THE FARM HAS UNDERGONE SOME REFORMS AND STRUCTURAL CHANGES TO IMPROVE THE QUALITY OF COFFEES. TODAY, NEW REFORMS ARE UNDERWAY IN THE FARM BUT THIS TIME, PATRICIA DEFINES IT AS A "SENTIMENTAL REFORM" BECAUSE SHE CURRENTLY WORKS WITH THREE BROTHERS AND, AS SHE SAYS, "SINCE TODAY I WORK WITH THREE BROTHERS AND THIS UNION BRINGS A SURPRISING RESULT AND MAKES MY HEART VERY HAPPY".

PATRICIA IS ALSO GRATEFUL TO COLLABORATE WITH OTHER PRODUCERS THROUGH DIFFERENT ASSOCIATIONS. SHE POINTS OUT THAT TEAMING UP AND COLLABORATING RATHER THAN COMPETING WITH EACH OTHER HELPS HER IMPROVE AND FIND NEW WAYS TO PRODUCE COFFEE. THE CHANGES IT HAS IMPLEMENTED ALLOW IT TO TAKE BETTER CARE OF THE SOIL, MAINTAIN VEGETATION AND REDUCE AGROCHEMICALS IN ORDER TO SWITCH TO ORGANIC COFFEE PRODUCTION.

AS PATRICIA MENTIONS, TO PRODUCE SPECIALTY COFFEES, MORE CARE MUST BE TAKEN IN THE HARVEST AND POST-HARVEST. THE AREA OF "MANTIQUEIRA DE MINAS" IS A PRIVILEGED PLACE WHERE THE ALTITUDE OF THIS FARM HAS ALSO CONTRIBUTED TO THE HIGH QUALITY OF THESE COFFEES. FAZENDA FORTALEZA HAS A LONG HISTORY AND TRADITION, A LEGACY THAT GOES HAND IN HAND WITH THE HISTORY OF COFFEE PRODUCTION IN BRAZIL. IT IS CURRENTLY ALIGNING ITSELF WITH THE THIRD WAVE OF COFFEE, INVESTING IN INFRASTRUCTURE AND TECHNOLOGY FOR THE PRODUCTION OF SPECIALTY COFFEES, VALUING ORIGIN AND PRODUCER.

HARVEST:
COFFEES ARE HARVESTED ONCE A YEAR, USUALLY FROM JULY TO SEPTEMBER, WHILE FLOWERING TAKES PLACE BETWEEN OCTOBER AND DECEMBER. PATRICIA PRACTICES SELECTIVE HARVESTING FOR BETTER COFFEE QUALITY.

NATURAL PROCESSING:
CHERRIES ARE TREATED LIKE NATURAL COFFEES, THAT IS, WHOLE CHERRIES ARE DRIED. NORMALLY, THIS PROCESS GIVES THE IMPRESSION OF A SOFTER COFFEE, AS FERMENTATION MICROBES CREATE COMPOUNDS CALLED ESTERS THAT ARE ABSORBED BY THE SEED. THESE ESTERS SURVIVE THE ROASTING PROCESS AND ARE THE PRECURSORS OF THE AROMAS THAT ARE CREATED DURING THE CARAMELIZATION PROCESS OF ROASTING, GIVING COFFEE A SWEETER APPEARANCE.

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