Brazilian Fazenda Colina Manor Coffee Flavor characteristics Brazilian Coffee taste

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Fazenda Colina

Mr. Hudson Vilela has many years of experience in agriculture and has developed a vision of growing specialty coffee in Brazil. He likes to work with his sons and incorporate them into his plan. In 1999, Hudson Villilla bought Fazenda Corina (Fazenda Colina) and began his coffee growing career.

The Vera family is the steward of nature. In the compound Fazenda Colina, 30% are in a protected state. When you visit the farm, you will find some springs, waterfalls, and a balanced mixture of nature and coffee trees.

Harvesting is done through advanced machines, while cherries that cannot be automated are picked by hand. Cherries are separated by density and processed into natural cherries and pulp cherries.

The natural coffee is sorted and sent directly to the terrace. Once there, they lie in the sun for 12 days, reaching a target humidity of 12%. In some cases, cherries dry in the patio for 3 to 5 days until 18%. These cherries have to stay in the mechanical dryer for another 3 days, so that they can provide a lower constant temperature.

The pulping of natural coffee uses the most common method in Brazil: pulping without fermentation. The mucus is partially removed and taken to the terrace. Employees turn the fruit regularly (called "fruit rolling"). All cherries, whether natural or naturally processed, are checked by regular humidity measurements.

The Vera couple's hard work is reflected in many awards that Fazenda Corinne has won over the years:

-won the seventh place in the 2015 COCCAMIG contest

-fourth place in 2016 MINASUL quality Competition-Naturals

First place in 2017 Minasul quality Competition-Naturals

The seventh place in the 2018 Minasul quality Competition-Naturals

Fourth place in the 2018 finals

Technical information

Regional Fazenda Colina

Variety Catucai, Icatu Acaia

Altitude 1090-1250 masl.

To deal with natural, crude nature.

Flavor description

Chocolate

Almond kernel

Nuts

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