The roastery is located in Nossa Senhora de Fátima farm. Its roaster machine is a Probatone 12 kilos from Probat, with German technology and considered the best available roaster for Specialty coffees. The roasting and packaging process is totally tailor made. The final product is 100% traceable since only lots produced at the farm are roasted there. The lots we use at the Roastery are only Specialty with the BSCA seal – Brazilian Specialty Association – which garantees its Quality and Traceability.
Labels
Cioccolato
CIOCCOLATO is a Pulped Natural processed coffee from the Yellow Catuai varietal. For this coffee we have developed a medium roast profile aiming to caramelize the sugar and enhance the chocolate, nuts and caramel notes. This coffee was cupped and certified by BSCA – 80/84 points range according to SCA.
Fruttato
FRUTTATO is a Natural processed coffee from the Red Catuai varietal. The cherries of this coffee were hand selected by 8 women that picked the best maturation point and size! The drying phase combined two processed: African beds and volcano drying on cement patio in order to enhance the attributes from Cerrado Goiano. This method was able to deliver yellow fruits notes, a slight orange and tangerine aroma.
For this coffee we have shortened the roasting profile aiming to highlight the fruit notes without loosing body and sweetness. This coffee was cupped and certified by BSCA – 80/84 points range according to SCA.
Special Reserve Microlot
Every year, all batches produced in our farm are evaluated. The beans chosen for our special reserve are part of the most exotic batch of each year, which also has the highest quality. Its sensory notes and characteristics vary from harvest to harvest just like wines do. This uniqueness offers an unforgettable experience.
THE SPECIAL RESERVE MICROLOT of 2021/2022 is a naturally processed coffee from the Red Catuai variety. The cherries of this coffee were hand selected by 8 women that picked the best maturation point and size! After this, it was processed under anaerobic fermentation using Lallemand yeast (ORO) specifically used for coffee. The batch was in our cold chambers for 72 hours and it was slow dried on African beds. For this coffee we chose a short roasting curve to enhance the red fruit notes, especially strawberry and also honey. This coffee was cupped and certified by BSCA – 85/89 points range according to SCA.
