Traceability Project

Brazil

Natural Icatu – Fazenda Chapadao

Region: Southern Minas Gerais, Fortaleza de Minas

producer: Sebastião Curibamba

varietal: Icatu

Cultivation: 210 hectares in full sun

altitude: 1200 metres asl

Father and son have founded and proudly own Curibamba Group, which this fazenda is part of.

Espresso

cocoa
plum jam
Brazil nut
strawberry
vanilla

Wonderful smooth body with an intense backdrop of cocoa. Notes of plum jam, Brazil nut and strawberry, with a wonderful aftertaste of vanilla.

Cupping

cocoa
plum
strawberry
Brazil nut
vanilla

Well-rounded body and aromatic profile, with notes of plum, strawberry and Brazil nut. Prolongued fine aftertaste reminiscent of vanilla and hazelnut.

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.

Good for use in

Espresso
Cappuccino
Moka