Fazenda Bela Vista
$1.00 – $1.35
This coffee is freshly grind, weighed and flushed with nitrogen before sealing into single serve sachet. There is no other added preservative or favour.
Each sachet weigh a minimum of 10 grams and is meant for single serving only. Price shown is based on per sachet and are sold in quantity of 25, 50, 75 & 100.
NOTE: This sachet is not an “instant” soluble coffee. You will need to brew with a filter such as drip bag.
This sachet is made of 3 layers of specially intended material, enabling the coffee to stay fresh for 12 months
Fazenda Bela Vista
Luciano Tannuri and Adilio Zorzal were working as agronomists at the Cooperativa Agropecuária do Alto Paranaíba (Coopadap) co-op in Alto Paranaíba when they first formulated the idea of forming a group of coffee producers focused on quality and productivity. Initially, the proposal was presented to all co-op associates. The concept resonated with some members of the group, and in 2010 the company Café Agrícola Limited was officially established. The producers joined funds and eventually acquired an area of 300 hectares: what was once part of a much larger farm known as Fazenda Bela Vista. Bela Vista was ideally situated in a region of the same name, which means ‘beautiful view’ in Portuguese. Today, the group has 18 members and is represented by Luciano Tannuri, who is not only the farm manager and agronomist but also one of the partners.
During the harvest season, great care is taken to ensure that those lots with quality potential receive a careful and different treatment during harvest and post-harvesting. Harvest plots are delineated according to planting year and variety. This Red Catuaí lot was mechanically harvested, with at least two passes being completed. The first pass is completed without vibration in order to harvest only the most fully-ripe cherries and to avoid any fruit drop. The second pass happens 30 to 40 days after this, just in time for the second ripening!
Once harvested, the coffee cherries are laid on patios in very thin layers for the first day. Here, they are left to pre-dry without turning. On the second day, the coffee is raked several times, slowing reducing moisture levels. As the coffee dries, it is raked into thicker layers to slow the rate of moisture loss. Coffee will continue drying on the patios for 8 days, after which it will be moved to mechanical dryers for finishing. Here it dried at 30 to 45 degrees with ‘cool down’ periods approximately every 8 to 10 hours (it is dried during the day and rested and cooled during the night). The coffee will remain for up to 3 days in the mechanical dryer, after which it will be bagged and rested.
Drip Bag, Driprosable Filter, Pourover, Syphon, Frenchpress, Aeropress
Buttery Finish., Dark Chocolate, Peanut, Roasted Almond