The Story
Nestled in the heart of Cerrado Mineiro, Capim Branco farm has been nurturing exceptional coffee for over a century. The Andrade family, now in its fifth generation of coffee cultivation, has perfected the art of producing some of Brazil's finest beans.
The Process
This year's harvest showcases the Arara varietal, carefully selected for its high glucose and fructose content, ideal for the intricate carbonic maceration process. The journey of these cherries is a testament to precision and innovation:
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Varietal Selection: Arara chosen for its high glucose and fructose levels, confirmed by refractometer analysis.
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Selective Harvesting: High-tech machinery ensures only the ripest cherries are picked, with this lot harvested on July 16, 2024.
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Meticulous Sorting: Density separation and electronic colour sorting guarantee only perfect cherries make the cut.
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Carbonic Maceration: The cherries undergo a 168-hour fermentation at 20°C in temperature-controlled stainless steel bioreactors, developing complex flavours and aromas.
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Slow Drying: 22 days on raised beds allow for even drying and flavour concentration.
Why It's Special
The Arara varietal, combined with the precise carbonic maceration process, produces a coffee with remarkable clarity, sweetness, and complexity. The result is a cup that boasts a unique flavour profile of guava, wild strawberry, and almond, complemented by an enticing aroma of banoffee pie.
Elevate your coffee experience with Capim Branco 2024 – a true reflection of innovation, tradition, and the relentless pursuit of coffee perfection.
