The highest score manor in the history of CoE in Brazil-boutique manor Fazenda Santa In ê s Santain manor

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Peel and sunburn the Santaine Manor in Brazil

Brazil Fazenda Santa In ê s Pulp-Natural

2005 COE champion; fifth in 2006 COE; Coe was shortlisted more than seven times

The highest-scoring manor in the history of CoE, Brazil

National Brazil Brazil

South Minas Sul de Minas in the producing area

Carmo de Minas where the town is located

1000 meters above sea level

Farmer Francisco Isidoro Dias Pereira

Total area: 214 hectares, coffee cultivation 70 hectares

Varieties Yellow Bourbon, Red Bourbon, Yellow Catuai, Acaia, Mundo Novo, Icatu, Catuai

Treatment method: manual picking, Brazilian peeling and sun treatment (Pulped Natural)

So far, the CoE Coffee Competition has been held 60 times in 9 countries. Do you know who holds the record for the highest score?

Her average total score is as high as 95.85, which still holds the record.

As of April 2011, the other 60 CoE championships, still no one surpassed this scoring record!

She also set a high bid of $49.75 a pound for CoE! The CoE record was not broken until last year.

This super superior manor is from Brazil! In China, there is already a fan group of San Tain Manor, Fazenda Santa In ê s!

The following are the latest batches of 2010, which are directly related to the appearance of sunburn batches and cloth bags purchased by Osher:

Since 2005, we want to buy Santa Yin every year. Any cup tester, as long as the cup tests her sample, will ask: how many goods are there? Unfortunately, we only entered the Fazenda do Sert ã o of the same group in 2006, and that has already been praised by the gluttonists who have tasted it. Can you imagine the taste of Santa è ne?

The CoE contest in Brazil resumed in 2008, and I was also one of the judges of this competition concerned by the world's boutique bean merchants. In the afternoon of the end of Top 10, we added another round to test the excellent manors who could not participate immediately. Some of the samples were very excellent, which surprised everyone. They agreed that they did not lose to the top three samples of Top 10 in the morning, while the judges gave the highest score to this Sentine Manor!

Two days later, after three rounds of extra cup testing and bidding (the process is similar to the 2007 Elite Cup test), we finally bought the coveted Saint-Tain Manor for the first time at a higher price, and we were very happy to announce the good news in the Osher chat room for the first time.

Fazenda Santa In ê s, the protagonist of this article, not only set the record for the highest score in CoE competition history, she is also a member of the SERT O Group, which is located in Carmo de Minas, the boutique town of south Minas Gerais in South Minas. For two consecutive years, I have been in southern Minas to visit these excellent estates, which naturally include Sentine Manor and Sentine's Sert ã o Group.

This group has grown coffee for more than 100 years, and is one of the earliest coffee estates in the district. Its famous manor set several records in 2005, including two categories: the highest bid [the most final manor]. At the same time, the group has three manors listed in Top 10. This record is not only unprecedented, but also difficult for future generations to catch up with. In particular, Fazenda Santa In ê s is considered by the boutique industry of various countries to be a model of Brazilian boutique manor, which is quite excellent. Fans spread all over the world.

The scenery around Fazenda Santa In ê s is beautiful, and there is a great temperature difference between morning and evening. The famous fog is also an important factor in the outstanding quality of the manor. The following photos were taken in the early morning and late afternoon of the manor:

The manor also has sweet natural spring water and well-maintained primitive forests. Because it is located in the high-altitude mountain area of the Mantinqueira Mountains, although the temperature difference is large, but fortunately there is no frost damage, and the volcanic soil is fertile, the manor maintains the traditional intensive farming attitude under the leadership of Francisco Isidoro Dias Pereira. Compared with most other Brazilian manors that can easily increase the output of thousands of bags, Fazenda Santa In ê s actually cares more about the environment and the welfare of employees, and the coffee planting area is less than half of the total area of the manor. They would rather concentrate on managing boutique coffee and establish a direct relationship with bean bakers than wantonly expand production capacity. The picture below shows the farm staff climbing into the truck ready to leave after finishing their cherry picking on that day. Although they work hard, they are still in a happy mood and wave to us happily. I think the reason is that the Francisco family takes care of employees very much, not only building staff dormitories, but also free milk, free good coffee, simple medical clinic, and a great football field, where children go to school in cities and towns, and provide free transportation. The scenery here is very beautiful, the environment is very beautiful, no less than Switzerland and other places, I have seen the beautiful scenery and facilities around the farm, and I really want to stay here for a long time!

The harvesting and processing mode of Santa In ê s manor is as follows:

(1) picking coffee cherries by hand. The manor is located on a high-altitude hillside. It can only be picked by hand, and only ripe cherries can be picked. Please take a look at the photo. In addition to manual planting, there is also plenty of room for coffee trees to grow. The workers in the photo are harvesting red bourbon. You can see that the coffee tree grows very tall, and the branches of the same tree extend to a wide range. Nowadays, the quality of boutique coffee is higher. In addition to hand-picking, it is also required to harvest only appropriate and ripe coffee cherries, and the other is that bees are collecting coffee nectar when they bloom:

(2) at the receiving and processing station of the coffee plantation, cherry fruits are picked up and delivered twice a day and treated with washed, pulped and spread on the same day, and continuous work is required when picking half-washing (i.e. Pulped natura method), which is concentrated on another Fazenda do Sert ã o estate of the group.

(3) after receiving the coffee cherries, wash them first, then remove the peel, and then wash them. On the same day, the coffee cherries will be spread on the cement platform for later drying.

(4) the second stage of sun drying is machine drying, followed by a very important post-resting operation, with the goal of uniform drying to achieve a moisture content of 11% Murray 10.5%. For example, there are a batch of excellent batches in the 08-09 production season, that is, resting operations, so they cannot be sent to the CoE competition, which is why we were able to purchase.

(5) leave the coffee beans with shells for 30 days in order to keep the quality stable.

(6) to be transported to the cooperative for post-dry treatment and graded packaging. (the cooperative has precision density classifiers and electronic color separators for rear dry processing and classification.)

(7) continuous quality control: implement process management and quality supervision at all stages of operation; each batch of coffee harvested and processed is independently marked with comments and retention samples from cooperative cup testers, and each batch of buyers (foreign bean bakers), there is information that can be discussed and compared with each other.

The batch data and cup test report of this year's Sunshine Manor are as follows:

Basic information

Country: Brazil: southern Minas (Sul de Minas)

Name of the manor: Fazenda Santa In Chateau Saint Tain, Santane ê s

Town where the manor is located: Carmo de Minas

The total area is 214 hectares and coffee cultivation is 105 hectares.

Variety: Boubon, bourbon species

Treatment method: artificial picking and traditional sun treatment (Natural Process)

Cup test report:

Baking method: the baking degree (cinnamon roast) and baking time of the beans in the middle of the first explosion.

Dry aroma: cream, vanilla sweet, flower fragrance, aroma rising

Wet fragrance: black sugar, caramel, chocolate, vanilla, cream sweet, sweet nuts, high-grade hazelnut sweet chocolate

Sipping: obvious sweetness, good grease, good stickiness, vanilla obvious and sweet, cream chocolate, tea, honey, spices and hazelnut sweet.