FARMER: Marcelo Flanzer
REGION: Chapadas de Minas, MG
SUB-REGION: Serra do Cabral
HARVEST METHOD: Manual Picking
PROCESS METHOD: Dry fermentation
ALTITUDE: 1100 masl
VARIETAL: Yellow Catucaí
Our cherries are collected ripe and closed in bags for around 24 hours in the shade under the coffee tree. This is called a dry fermentation process or in our words, a Tropical Fermentation. The next day the cherries are washed and slowly dryed, usually in raised-beds, being moved many times a day. After drying, they rest for at least 30 days in the absence of light and heat. This is a process we started to test in 2017 (along with other methods) in very small quantities and during various times. Now we are narrowing the techinique and trying to make this happen on a larger scale. The climate at the Serra do Cabral is VERY dry during harvest and the natural fermentation of our cherries provide the unique conditions to achieve this different profile.
The farm history
Ecoagrícola is a family run specialty coffee grower and exporter. They are the pioneer and exclusive producer at Brazil´s new origin, the Serra do Cabral. They continue a legacy of outstanding sustainable work in large nature reserves, with rich and protected bioma, springs and waterfalls.
Since the 70s, the family has farmed these lands mostly in forestry. They started to grow coffee in 2007, using sustainable and high-quality production.