ECOAGRICOLA Serra do Cabral Red & Yellow Catuai
In many ways, sustainability and ethics are intrinsic to Ecoagricola’s origins. Many decades before sustainable production came into “fashion”, the family had already preserved vast areas within their land. Hundreds of hectares remain almost untouched. In fact, these concepts of preservation are built into the company’s very name: "Eco" refers to "ecological" and “Agrícola" means "agriculture". According to owners and brothers, Marcelo and Roberto, the very purpose of their agricultural business is to generate funding for ecological preservation. They’ve been incredibly successful and have,as of 2017, been re-certified by Rainforest Alliance with a grade of 97.7 out of 100.
All coffee for nano and micro lots (such as this lot) is selectively hand harvested, and during the harvest season the farm’s work force of 50 doubles to 100 people, all of whom are trained in best practices. After the ripe cherries are picked, they are taken to the farm’s mill where they are processed using either the Natural or the Pulped natural method. The farm has also started experimenting with some Fully washed lots and other methods of fermentation,
though this is in the very early stages.
Special care is taken with Pulped Natural lots, such as this mix of Yellow Catucaí and Red Catuaí lot. After being picked, the coffee is hand sorted to remove any additional underripe or damaged cherries. The cherries are then machine pulped and delivery to dry on the farm’s extensive patios. Pulped Natural coffees are dried slowly so that they lose no more than 0.5% humidity per hour. Typically, on the first day, the parchment will be left on the patios (or
raised beds) in a thin layer. After it begins to dry, over the following days, it will be turned regularly, making increasingly thicker layers until the drying parchment reaches around 15-18% humidity. The coffee is then usually finished in mechanical dryers, though some speciality micro-lots will dry entirely on the open-air raised beds.
Varietal(s): Yellow Catucaí and Red Catuaí
Processing: Pulped Natural
Altitude: 1,100 metres above sea level
Owner: Ecoagrícola Café Ltda. (Marcelo and Roberto Flanzer)
Town: Francisco Dumont
Region: Serra do Cabral, Minas Gerais
Total size of farm: 1,500 hectares
Area under coffee: 342 hectares
Prizes: 2017 Cup of Excellence placed in both
Natural and Pulped Natural category
Ecoagricola : Lighter roasted beans with a creamy, hazelnut, and cherry flavour
Lighter roasted beans with a creamy, hazelnut, and cherry flavour.