Origin: BRAZIL

Region: SÃO JOÃO DO MANHUAÇU, MATAS DE MINAS

Farm: Gilberto Basilio

Variety: Yellow Catuai

Altitude: 1150 masl

Process: Natural

In the cup; “ Fig, plum and orange with hazelnut and dark chocolate. ”

This farm has been in the Gilberto Basilio's family for over 100 years since his grandfather Mario Brito had owned the farm.

The farm is a total of 154 ha planted with coffee and the annual production is around 6000 bags. On the farm 60% is collected by hand due to the topography of the land. They have worked hard on treating the plants with the right nutrients and care to help them flourish and produce the best cherry possible that is compatible with specialty production.

To focus on specialty Gilberto has also introduced static drying boxes to help with developing the flavour profile of his coffees. Once the coffee has been picked and then separated by density and size the coffees are then allowed to dry on the patio for 1 day as an initial skin drying.

The coffee is then transferred to the drying box. These are 1 m deep boxes with capacity for 15000 litre volume of cherry which equates to 25-30 bags of green coffee. The boxes have a vented grill at the bottom to allow for air to be circulated from below up through the drying coffee.

The first day is cold air and then followed by 2-10 days hot air (32°C). The coffee is dried to 11.5% moisture in cherry and then left to rest for 20 days before being milled and prepared for export.

Gilberto Basilio has quickly seen results and placed in the Cup Of Excellence in 2018 with their exceptional coffees.