Wholesale #1 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 has been three years since Silvo has used any poison on his farm, due to poisoning by agro toxics, where his health was jeopardized and currently his family doesn’t allow any type of poison.
With a familiar workforce, his family uses the methods: pruning, sprouting, brush cutting to take care of their coffee.
Silvo started working with specialty coffee out of curiosity. At first, he thought that the region was not good for coffee production but he decided to start doing some tests.
Silvo increasingly wanted to relate better with the environment around him and to engage with the care of his coffee each day more and more. He started doing a selective collection and realized that specialty coffee does not only offer financial returns but also gives him more quality of life. Currently, his life changed paths with the production of specialty coffee. Silvio says that one of the most rewarding things for him is feeling how people like his coffee.
