Sertâo Farm / Red Bourbon 100 years Reserve - Natural
| Farm | Sertao Farm |
| Origin | Brazil |
| Estate | Minas Gerais |
| Producers | Isidoro Pereira/Santuario Project |
| Varietal | Red Bourbon |
| Process | Natural 100 Years Reserve |
| Coffee Area | 330 Hectares |
| Altitude | 1.100 m.a.s.l. |
| Rainfall in mm. | 1516 mm. |
| Average Annual Temperature | 22 ºC |
| Cupping Notes | Fruity, sweet, full-bodied, red-fruits, soft whiskey notes, wine, spicy, pepper, nice finish. |
The history of Fazenda Sertão merges itself with the first steps of coffee growing in Carmo de Minas. José Isidro Pereira was born into a family of the first generation of coffee growers in the region. José Isidro grew up and studied dentistry, but came back to Carmo de Minas when his mother died and he was the only heir of Fazenda Sertão. Today, his wife Nazareth and his children and grandchildren take care of Fazenda Sertão. Fazenda Sertão is located above 1.000m in Carmo de Minas. It has an average annual temperature of 18ºC. Crops are planted on the top of hillsides with slopes of up to 50%. That’s an important measure to avoid frosts, common in the region in winter, affecting the health of the trees and to provide a more uniform ripening as well as protection against fungi infections. All these steps, in the end, result in achieving better final quality on the beans.
The Red Bourbon coffee variety in question originates from the original first coffee plants of Sertao Farm, boasting an impressive age of over 100 years.
Natural Process
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-Cherries are harvested above 24ô brix's. -Cherries are soaked in water for 2 hours. -Coffee is sun-dried on African beds for 25 days until humidity is 10.5 % . -Final humidity stabilization for 16 days inside a warehouse, then coffee is finally stored on grain-pro bags. -After the total final stabilization coffees are cupped and lots organized. |
