Fazenda Santa Clara
Paulo Afonso de Resende
S 6012
This lot was composed of different parts of the harvest, all processed under the same conditions to ensure balance and consistency in the final result. The coffee was handpicked, and a portion of the lot underwent a 48-hour mound fermentation to enhance its sensory development. After this stage, the entire lot followed the same natural process, being dried on asphalt patios. Drying was carefully monitored to ensure uniformity and stability, resulting in a clean, balanced, and high-quality coffee.
General Information
Producer
Paulo Afonso de Resende
Country
Brazil
Location
Oliveira, Campo das Vertentes region
Cupping Notes
Spicy notes like cinamon and ginger, balanced acidity, pear, grape, molasses and a syrupy body
Varietal
Arara
Process
Fermented
Altitude
1,100 m
Sensory and Jury Scoring Summary
Average Score
86.21
Highest Score
89.5
