Horsham Coffee - Brazil

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Origin

Marco Aurelio's Inhame farm near Campos Altos in the Minas Gerais region of Brazil

Variety

Catuai

Processing

Natural

Altitude

1000 masl

Roast Profile

Omni-Roast

Horsham

Notes of Hazelnut, Milk Chocolate and Dried Fruit

Coffee Facts

Brazil Inhame is a small family farm with 28 hectares of coffee trees located near to the town of Campos Altos. We were introduced to the farm by Bruno Souza, owner of Academia do Cafe, a Q Grader, coffee farmer, and one of the most experienced coffee professionals in Brazil.

The farm is owned by Marco Aurelio and is managed in partnership with his son Bruno (an agronomist). They have a strong environmental focus concentrating on the preservation of local water sources and indigenous fauna and floral.

Harvesting of Brazilian coffee is typically done using a combination of mechanical and manual picking. They use a selective mechanical approach that does a great job of picking cherry that is ripe and leaving unripe cherry on the trees. After harvesting the coffee is dried on concrete patios until reaching 30% moisture content. The coffee is then moved to mechanical driers that gently reduce the moisture content down to 12%. This method helps to free up drying space on the concrete patios as it can be challenging to find enough drying room during the peak harvest time.

After drying the coffee is milled to remove defects and contamination and packed in a new type of bag. The inside is a plastic liner that protects the coffee from moisture and ensures it remains fresh. The outer liner is an eco paper bag (similar to large potato sacks) and we make sure this is recycled.