Traceability Project

Brazil

Natural Women Coffee Project Donas do Café (5803Q) – ETA November

Region: Minas Gerais

Altitude: 1000 - 1200 m

Cultivation: Mix of sun and shade grown

Harvest: May - September

Processing: Natural

Drying: Sun-dried and mecanical

Donas do Café: Behind this lot stands a community of women coffee producers who, together, are reshaping their place in the global market - turning quality and sustainability into real value for their harvests. Furthermore, these women are dedicated to continuous learning, hands-on at every stage of the process. The project is deliberately open and ever-evolving, welcoming new producers as it grows. The ultimate goal is to ensure a consistent sensory experience: each lot is selected purely on flavour, guaranteeing the same distinctive aromatic character in every cup.

Espresso

Intense, creamy body with a well-balanced, medium acidity. Notes of milk chocolate, almond and caramel lifted by hints of sweet cherry. Rich and indulgent, closing on a soft, lingering finish.

Natural Process

The harvested coffee cherries are selected, either manually or mechanically, to remove unripe cherries and foreign matter. They are then laid to dry on cement patios or raised beds, and turned regularly to avoid unwanted mold and fermentation. The whole drying process may last between three and six weeks, depending on climatic conditions.

This drying process allows the sugar from the pulp, mucilage (mesocarp) and skin (exocarp) to penetrate the beans, giving sweetness, body and a characteristic yellow hue (or bronze in the case of foxy beans).

When the dried cherries reach around 11% humidity, they are taken to the mill for hulling and kept in parchment (endocarp), before being milled and bagged.