A new arrival from the Chapadao de Ferro micro-region, farmed by the Fornaro family
Chocolate, Walnut, Maple Syrup
Producer: The Fornaro Family
Region: Cerrado Mineiro
Altitude: 1150 masl
Harvest: July 2020
Optimal brew beyond: Filter: 7 days | Espresso: 21 days
RRP for 250g: 108 kr.
RRP for 1 kg: 396 kr.
About the coffee:
The Fornaro family, descendents of Italian immigrants to Brazil, are a three-generation team of coffee producers, who farm in several small towns in the Cerrado Mineiro region. Ernesto Fornaro, his son Edenilson, and granddaughter Patricia farm coffee together, using the best of generations of experience alongside youth and entrepreneurship to create a dynamic and quality-focussed business. It hasn’t always been this way however, the first Fornaros to move to Brazil struggled for many years growing sugar cane and grapes in Sao Paolo state, before moving to Cerrado to grow coffee in the 1970’s, along with many others displaced from their lands by frosts and nematode outbreaks. The Paiolinho farm has around 54 hectares planted with coffee, and Catuai is the primary varietal grown here, alongside some Mundo Novo and Topazio. This lot was processed using the natural method, and brings rich and sweet chocolate character to the cup.
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.