Another lot from the Chapadao de Ferro volcano, a clean and nutty lot produced by the Bernardes family
Producer: The Bernardes Family
Region: Cerrado Mineiro
Altitude: 1200 masl
Harvest: September 2020
Optimal brew beyond: Filter: 7 days | Espresso: 21 days
RRP for 250g: 108 kr.
RRP for 1 kg: 396 kr.
About the coffee:
A father and son team
Our next Brazilian lot for the season is grown by father and son team Abrão and Benedito Bernardes de Faria, once again in the high altitude fertile soils of the Chapadao de Ferro volcano. Benedito previously worked for a well-known producer in the area, José Myaki, who was a big part of inspiring Benedito to start his own coffee venture. Due to the flat and forgiving landscape, Abrão and Benedito can utilise a very high level of mechanisation in their day to day work, allowing them to run the farm alone for most of the year. They take on a few temporary workers around for around two months over harvest time, helping to maintain quality in picking and processing. Inspired by the work of his original teacher, Benedito aims to produce ever higher quality on his farm as opposed to expanding like many in the region. This natural lot is a great example of a high quality Brazilian lot, with careful fertilisation, picking and processing leading to clean and sweet nutty flavours on a chocolate base, while remaining fresh with a hint of acidity.
A protected designation of origin
The region of Cerrado Mineiro is part of the state of Minas Gerais in southeastern Brazil. In 2013 the region became the first in Brazil to be granted a protected designation of origin certificate, similar to Champagne or Scotch whisky. To qualify for the title ‘Cerrado’, the coffees must be speciality grade (80+) and grown above 800 masl in the Cerrado Mineiro region. The 4500 producers of the Cerrado region produces 6 million bags of coffee a year, from 210,000 hectares of coffee growing lands. Most of the lands here are of quite low altitude compared to most of the coffee we buy here at La Cabra, and are more flat, rather than on more mountainous terrain. The region has characteristic and distinct seasons, with a wet warm summer, and a dry winter, leading to more consistency in growing conditions between years. The dry climate during harvest means less issues with drying coffees, part of the reason so many high quality naturals are produced here.