Alto del Obispo
Citrus fruits, milk chocolate , hazelnut & caramel
We have selected this coffee from the village of Alto Del Obispo, in the Municipality of San Agustin, Huila. This area is known for its ability to produce excellent coffees with interesting and vibrant cup profiles. The altitude of 1700 masl and volcanic soils, combined with steady levels of annual rainfall, ensure near perfect conditions for cultivating specialty coffee.
The area is made up of multiple smallholders, whose farms range in size from 2 to 10 Hectares. All the smallholders in the region are focused on quality and improving the standards of coffee they produce, to ensure they receive higher premiums for their coffees. They receive regular help with agronomy training and best practices as well as receiving feedback on their coffees after they are cupped. Most of the local farmers grow Castillo, Caturra and F6 varieties, though there is an ongoing program which helps to subsidise farmers who are experimenting with new varieties – such as Geisha – to ensure they receive a fair price for their crop.
Once ripe cherries have been selected, the farmers mechanically de-pulp the coffee before dry fermentation for between 18-36 hours, depending on the conditions. The coffee is then washed 3 times before being placed in parabolic driers for 12-16 days, to dry the parchment down to below 11.5% moisture. When the coffee is delivered to the collection station, our milling partners take 3 moisture readings to ensure it meets the required level, before then assessing for defects, roasting and cupping for a full evaluation. It is this level of attention to detail that enables the consistent selection of high-quality coffees.
Orange, milk chocolate , hazelnut & caramel
Situated in the southern part of Minas Gerais in Carmo De Minas, Fazenda Santa Lucia sits in a mountainous region blessed with unique terroir, high altitudes (900-1500 masl), good sunlight and significant rainfall. The region is comprised of 7000 coffee growers with an annual output of 1 million bags. Working with Carmo Coffees, we have been able to access some of the best coffees to come out of this region. In 2011 Serra De Mantiqueira became the first region to obtain the Geographical Indication seal for coffee, which indicates that coffees produced in this region have unique qualities and features that are essentially attributed to their origin.
Owner Hélcio Carneiro Pinto first started helping his mother on their farm with the production of the coffee and tending to the crop, whilst still a teenager. In 1976, Hélcio married with Glycia Pereira Carneiro, which initiated him beginning to manage the farm and continuing the processes that had been passed on to him. At this time there was little access to education and knowledge of coffee farming or about the specialty coffee market. This changed in the 90’s with Hélcio looking to advance his coffee production and that of the Mantiqueira region. He became a founding member of the Aprocam – Association of Coffee Producers of Mantiqueira. The group worked with scientists and began to pioneer processing pulped natural coffees of quality, on a large scale, with the knowledge passed on by the scientists. This development has continued year after year, with Hélcio continuing his education through visiting other farms and countries to learn the nuances in coffee farming.
Once picked the coffee is pulped with floaters removed, it is then centrifuged to remove all water before the beans are laid out on the patio to dry for 10 – 15 days, depending on the weather. Sometimes if there is too much rain the coffee will be mechanically dried where the temperature is monitored closely to ensure it never rises above 40°C. Once dried it is then allowed to rest before being milled and bagged for export.