FAZENDA CALIFORNIA Estates Washable New World Coffee Introduction| Brazilian coffee

FAZENDA CALIFORNIA 100% washing New World

Farm: FAZENDA CALIFORNIA, California

Variety: 100% New World

Treatment: washing

Altitude: 800 + m above sea level

Owner: Louis Rodriguez (Luiz Rodrigues)

Town name: Jacarezinho

Region: Norte Pioneiro do Paran á

Country: Brazil

Award: Brazil COE in 2015, 16th place

Norte Pioneiro do Paran á is located on the edge of southern Brazil and specializes in coffee production. The area is located at the bottom of the Tropic of Cancer "coffee belt", unlike the northern states of Minas Gerais and S ã o Paulo, which are characterized by warmer, more tropical climates.

For the past three years, the farm has been 100% mechanized, although Lewis's innovation has enabled them to do a special "selective" process to ensure that only the most ripe cherries are picked at a time.

The farm currently has five processing methods: complete washing (somewhat unusual in Brazil), natural pulping, black and yellow honey and natural honey. The picking process of each batch (usually the size of 30 bags) is usually determined by the climatic conditions at the time-especially dry conditions. Most of the coffee on the farm is wet-processed, which makes it more suitable for the cool and humid environment of the area. Honey processing is specially reserved for long sunny, warm weather. The wet treatment of Fazengda in California is unusual. After picking, the coffee is sent to the mill on the farm, where it is "double fermented".

This fermentation method-which Louis learned from a Nicaraguan farmer who won the COE prize-begins when freshly picked cherries are sent to the farm's flotation pool, where they are not floated and pulped, but stay on its skin for 24 hours, gradually pre-fermenting in "cherries." Then, the coffee is pulped again, fermented for 24 to 48 hours, then washed and sent to the patio to dry.

Because of the cool climate in the area, fully washed and fermented coffee is often tricky.

Coffee takes seven days to fully ferment, which leads to the risk of overfermentation and is too long for the size of the farm. First, beating in the cherry, the fermentation process has a controlled "initial stage", which also shortens the fermentation time after beating. The result is a better, more reliable fermentation in half the time. To cope with unpredictable weather, the farm also has an integrated drying system that combines the sun-dried patio and Guardiola's controlled use. Usually, coffee begins to dry in a centrifuge and the excess water is removed from the washing process.

The parchment was then sent to the vast patio on the farm to dry. When the humidity reaches 70% to 80%, the coffee is transferred to a mechanical dryer, where it dries slowly, even at a temperature of 30 to 40 degrees. After 7 to 10 days of rest and recuperation, it is dried until the humidity reaches 11%, and then sent to the farm warehouse for rest, grinding and exit.