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巴西 Brazil

巴西 Brazil


Brazil is the largest coffee exporter in the world, which complies 35% of the world coffee market. It also produces some truly exceptional coffees and micro-lots. 

To recognize the country’s quality coffees, Brazil pioneered the juried Cup of Excellence competition a decade ago. Farms range in size from small family plantations of less than 10 hectares, up to massive estates in excess of 2,000 hectares. Some of the bigger Brazilian estates produce more coffee each year than Bolivia’s entire output!

Much of the coffee grown in Brazil was processed using the natural method due to water scarcity in the early coffee producing regions. 

Fazenda São Silvestre has been farmed by the Andrade Brothers since 1991. It is located in the north of Minas Gerais, in an area known as the Cerrado Mineiro on the border with Bahia state.

The farm’s volcanic soils provide ideal conditions for growing the farm’s main varieties - Yellow Icatú, Yellow Bourbon and Típica. The beans are harvested when ripe and prepared using the pulped natural process: the cherries are pulped, and the mucilage is left on the beans while they are dried. Depending on climactic conditions, the coffee is either totally sun-dried or completed in two stages where the beans are initially sun dried, bringing the moisture content down to approximately 20%, and then finished in mechanical dryers, bringing the moisture content of the beans to a maximum of 12%.

After drying the coffee is stored in silos, still protected by the parchment or by the husk. After this period of rest, the coffee is milled and sorted prior to export. There is a BSCA standard cupping lab at the farm, where physical and sensorial analysis is carried out by qualified cuppers. 


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