COE Coffee Manor, Brazil | FAZENDA DO SERTAO | Brazilian half-sun coffee beans

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Qianjie Coffee Queen COE Manor of Brazil

Name of the manor: FAZENDA DO SERTAO

Manor age: from 1857 to the present

Manor area: located south of Minas, Brazil

City name: Machado Mashado

Manor topography: above 900 meters above sea level

The red soil is planted with other fruit trees

Manor size: 524 hectares, coffee planting 210 hectares

Output: 7500 bags per year (60 kg each)

Type of coffee: 100% Arabica

Varieties: Bourbon, mundo novo, catu

Coffee flavor: the acidity of the fruit is generally sour and mellow

Treatment: natural drying and half-sun / half-water washing drying

FAZENDA DO SERT O is a famous manor that won the 4-degree CoE competition! It is also the origin of the name of SERT O Group! She is a legendary manor with a history of a century, especially in Carmo de Minas, a boutique town in South Minas (south Minas Gerais). She is a living enlightenment manor.

Because Fazenda Sert ã o has been growing coffee for more than 100 years and is the earliest coffee farm in the region, due to its long history and excellent coffee flavor, it is well-known and later incorporated into the famous boutique coffee group. The whole group decided to use SERT O as the group name.

In 2005, the group set a number of records in the history of coffee competition in CoE countries, including the highest bid and the most final estates. At the same time, 3 estates ranked Top 10! This record is not only unprecedented, I am afraid it will be difficult to catch up with future generations, this time Osher specially introduced two of the excellent manors, the first of which is Fazenda Sert ã o!

SERT O Manor is famous for its sweet natural springs, the original forest is very beautiful and well protected, it is well worth visiting.

The manor is located in the high-altitude mountain area of the Mantinqueira Mountains, with excellent climate, large temperature difference but no frost damage, and the natural soil is fertile. In fact, the manor has the conditions for producing high-quality coffee a long time ago. After inheriting the manor, Isidro Pereira and Nazareth Dias Pereira maintain the traditional intensive farming attitude and move towards the superior quality of fine coffee. Their descendants and their son-in-law also joined the management team. Word of mouth from customers is actually their unremitting motivation, which is also the reason why Osher strongly recommends and introduces it. And they also take good care of the staff, such as medical treatment, school sports facilities, fishing ponds and so on. More importantly, the quality of the coffee is very good, and every cup test is very good; when I first measured their samples in 2003, I was quite impressed.

The harvest and processing mode of SERT O Manor is as follows:

(1) picking coffee cherries by hand; most of the manors belong to terraces and hillside topography, so manual picking is a more feasible method. Nowadays, the quality of fine coffee is higher, in addition to hand picking, it is also required to harvest only appropriate and ripe coffee cherries.

(2) at the receiving and processing station of the coffee garden, cherry fruits should be picked up and delivered twice a day and washed, pulped and spread processing (pulped natural) should be carried out on the same day.

(3) when the harvested cherries are washed, then the peel is removed, and then washed, and on the same day, the coffee fruits are spread on the cement platform for later drying.

(4) followed by mining, drying and post-resting operation, the goal is to evenly dry to 10.5% moisture content.

(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.

(7) consistent quality control: investment in first-class equipment, implementation of process management and quality supervision in all stages of operation, and importantly, each batch of coffee harvested and processed is independently marked and cup tested.

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