Is Brazilian Esp í rito Santo coffee a boutique coffee? What are Brazilian coffee beans usually used for?

Mount Esp í rito Santo (Espirito Santo) is one of the coffee producing areas in Brazil, and the landscape here is completely different from other parts of Brazil that are famous for their fine coffee.

The area is characterized by a small mountain area at an altitude of 1000 meters or more. The producers are so modest that they use the family's own manual labor to cultivate their own farms. In view of the high humidity in the area, Espiritu Santo coffee must be processed to produce higher quality coffee. It takes enough time to dry. Some carefully dried producers can also use high-quality cups to obtain batches of sun processing.

Considering the climate, humidity and the landscape of hills and valleys, the ripening of coffee cherries is slow and uneven, prompting producers to harvest only ripe fruit and pass through the fields up to three or four times to complete the harvest. Most of the time, reapers are producers, their spouses, their children, and even their parents, who collect cherries until no one picks them or travels wearily across the fields five or six times. Another option is to harvest everything and separate it on the patio. The production staff separated all ripe cherries from green and immature cherries, which was as incredible as all the work they did, and they knew it would make a difference in the cup.

Post-harvest is the post-harvest processing process, small farms use simple equipment for this, but the work is done perfectly, showing the enthusiasm of each producer. Remove coffee with water to facilitate processing and in most cases place it on an elevated bed, which should be placed under a parabolic dryer to avoid dampness. The dryer always comes with a thermometer to control the temperature.

All batches are separated and tracked. Producers often harvest and sell only a few bags without finishing the harvest. This is one of the reasons why we often buy small quantities of goods from ESP í ritoSanto. Sometimes producers sell only three or five bags so that the rest of the harvest can be achieved with the money in the sale.

The most noteworthy people in the region are its producers, modest people, but most of them are committed to producing quality coffee. It's laborious, but their love of boutique coffee is indescribable. Even if the work lasts for three months and produces 20 bags of coffee, they will do it! This commitment is the reason why the region has a bright future for special coffee in Brazil.