We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
Farm: Fazenda Sertão
Region: Carmo de Minas, Minas Gerais
Varietal: Yellow Bourbon
Process: Natural Anaerobic Fermentation
Altitude: 1100–1450 masl
We have deep ties with our green partner Fazenda Sertao. We've partnered with Sertao for the last three and half years comprising half of our Profiler & Deli blends. Not only do they produce epic blend components they also hold the Cup of Excellence World Record with an astounding entry scoring 95.85 points. We are stoked to offer up some lots from their esteemed micro-lot program this year.
This lot is an anaerobic-environment fermented lot: The cherries are harvested, sorted, and then placed into sealed steel tanks to ferment before being removed and dried as Naturals.
Fazenda Sertão is an 850-hectare farm with 330 hectares planted in coffee of several varieties, including Red and Yellow Bourbon, Yellow Catucai, and Yellow Catuai. The farm also grows bananas and corn and is used to raise dairy livestock.This farm has a love story behind it: Among the first generation of coffee growers in this area was Jose Isidro Pereira, a dentist-turned–coffee producer who inherited Fazenda Sertão from his mother when she passed away—an incident that ended his dentistry career but put him on a path to coffee farming. In 1949, Jose Isidro met the "love of his life," Nazareth, who continues to run the farm her husband left in her care. Nazareth and Jose Isidro's children—Francisco, Luiz Paulo, Clycia, and Sandra—are also coffee producers, carrying on the family tradition.
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