The underdog from Brazil

Espirito Santo Village Project is a Brazilian coffee that we sourced specifically for one reason - cold brew - and it has become a staple in our Cold Brew Kit coffee selection. But as soon as we started playing a bit more with roast profiles we learned that this coffee has a lot more to offer than cold brew!

We call this coffee the underdog in our line-up of coffees. Sure, most would think "it's just another Brazilian coffee", but the collective of farms in the Espirito Santo region must have some magic tricks up their sleeve, because this coffee excels no matter how you brew it - a gentle fruity espresso, a smooth filter or cold brew - you name it!

 

 

The Sítio Bela Vista farm resides in the mountainous area of Patrimônio do Ouro, in the state of Espirito Santo. The region is known for its abundance of precious metals and in particular gold. Patrimônio do Ouro can roughly be translated into gold heritage.

At the beginning of the 1900s, the Romão’s were one of the first families in the region to start a coffee farm. They named it Sítio Bela Vista. During the early coffee cultivating years of the Patrimônio do Ouro area, farmers acted on pure intuition. But when coffee became the main source of income, they were triggered to develop their agronomical knowledge and skills.

In 2000, the pursuit of quality coffee took off. Peelers, washers, drying patios, and fermentation bins were installed in the area. The Romão family followed this trend and invested in all necessary equipment. As a result, the family won three regional contests and realized that their coffee had potential.

At the Sítio Bela Vista farm, coffee is selectively picked four to five times a year. This picking tactic ensures that all cherries mature. It keeps the quality levels high at Sítio Bela Vista farm. The family takes all necessary measures to avoid contamination or deterioration of the beans, by using bags with better ventilation for the cherries.

Processing is done within the compound. They separate floaters, pulp, and remove the mucilage. The parchment dries on patios, where temperatures are checked consistently by farm personnel.

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