Alta Gracia / Yellow Bourbon / Natural
| Farm | Alta Gracia |
| Origin | Brasil |
| Estate | Minas gerais |
| Producers | Luiz Paulo Pereira & Family |
| Varietal | Yellow Bourbon |
| Process | Natural |
| Coffee Area | 45 Hectares |
| Altitude | 1.320 m.a.s.l. |
| Rainfall in mm. | 2800 mm. |
| Average Annual Temperature | 22 ºC |
| Cupping Notes | Sweet chocolate, spice, licorice, milk chocolate, tropical fruits, dried dates, kiwi. |
Alta Gracia Project is part of IP farm ( Luiz Paulo Pereira Father ). We started working on the highest area of the farm in order to find the best coffee cherries to process specialty coffees. This is the fourth year the we have been able to produce excellent coffees from this farm. IP Farm has been in the Pereira family for two generations. Santuario Project is also in charge of the coffee processing at this Farm. Every year Mr. Mr. Edwin Noreña quality manager travel to Brazil to personally supervise all the coffee processes.
Natural Process
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-Cherries are harvested above 23ô brix's. -Cherries are soaked in water for 5 hours. -Anaerobic fermentation on tanks for 6 hours. -Coffee is sun-dried on African beds for 22 days until humidity is 10.5 % . -Final humidity stabilization for 7 days inside a warehouse, then coffee is finally stored on grain-pro bags. -After the total final stabilization coffees are cupped and lots organized. . |
