Brazil, Anaerobic Fermentation, Silvo
Guava juice, star fruit, heavier creamy mouthfeel, fermentish, bright acidity reminiscent of passion fruit
Acidity: ● ● ● ● ●
Bitterness: ● ○ ○ ○ ○
Sweetness: ● ● ● ● ○
Farm: Sítio Alto Ar
Altitude: 800 meters above sea level
Process: Anaerobic fermentation
Varietal: Red Catuai
Brewing Method: Aeropress, Chemex, French Press, V60, Vacuum Pot, Moka Pot
It’s been three years since Silvo has used any chemical fertilizer on his farm, due to poisoning by agro toxics as the soil health was jeopardized. Nowadays, his family doesn’t use any type of chemical fertilizers. Throughout care is also given to pruning the trees and careful hand-picking.
Silvio started working with specialty coffee out of curiosity. At first, he thought that the region wasn’t good for producing quality coffee but decided to run some tests to better understand the soil conditions.
Silvo wanted to better relate with the surrounding environment and to fully engage
in the day-to-day care of his coffee trees.
He started doing a selective collection
and realized that specialty coffee does not only offer financial returns but also provides him
better life conditions.
Nowadays, his life changed thanks to the production of specialty coffees.
Silvo says that one of the most rewarding things is the feeling that people like and enjoy their coffee.