Full bodied coffee with hints of chocolate and dried apricot. Perfect for the chilly mornings!
Rafael Marques, the manager of FAF Coffees Espírito Santo, met Pedro and Gracilda Di Paula when they were delivering their coffees to a cooperative and then losing all traceability. They were just beginning to realize the potential of their cups. It was after many conversations, visits and hundreds of samples that they were able to get up to speed and find the best recipe for a quality drink.
Selective manual picking is the norm on the farm. After being picked and pulped, the cherries are transported to covered patios for the first drying step which lasts 3 days.
When the humidity of the cherries is low, they head to a second covered patio where they dry to the right level under the watchful eye of the couple. Any help from their family and neighbours in the fields and when picking is always welcome, but they prefer to take care of the drying process themselves. It takes between 15 and 20 days where they move and spread the cherries constantly until they reach the sweet spot with the desired quality.
Lado a Lado (side by side) is a training project for small producers in Espirito Santo, Brazil. It was born out of the need to be closer to them, to be more transparent about coffee quality and to produce environmentally & socially sustainable coffees.
Origin: Espírito Santo, Brazil
Species: Red Catuai
Process: Pulped Natural
Altitude: 1000-1100 masl
Harvest: July to November