Fazenda Mundo Novo
Alexandre Souza Santos
S 6006
This lot is of the Catucaí Amarelo variety, sourced from a newly planted plot with three years of growth. The coffee was harvested manually, taking advantage of the optimal ripeness of the cherries, with a predominance of mature fruits and a low percentage of green ones.
After harvest, the coffee was transported to the patio on the same day and spread thinly, cherry by cherry, to begin the natural drying process. The coffee remained in this state for four to five days, untouched, until it reached the right point to start the “turning” of the lot. During this initial stage, the coffee developed a sweet and fruity aroma, highlighting the quality of the lot.
When the coffee reached approximately 14% moisture, it was transferred to the dryer, where drying continued slowly and carefully, maintaining a temperature between 40 and 45°C. This gentle drying process simulates the effect of sunlight while ensuring the preservation of the coffee’s sensory quality.
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