History of the farm
When Sítio Cafundó was acquired in 2008, there was an old coffee plot and the rest of the farm was pasture. The coffee crops were renovated this very year.
Coffee processing system
The coffee is taken directly from the fields to the huller. After being hulled, it is taken to the patio for drying. While drying, the coffee is raked several times per day until it is completely dried. Then it is stored in a warehouse.
Concern about quality
In order to achieve good quality, the patio is swept to remove dirt. The coffee is well spread to avoid fermentation. In the warehouse, the floor is lined to control humidity and there is a cloth above to protect the coffee.
|Farm Name||Sitio Cafund|
|Farmer/Rep.||Giliarde Torres De Oliveira|
|Country||Brazil Pulped Naturals|
|Size (30kg boxes)||11|
|City||Piatã – Bahia|
|Program||Brazil Pulped Naturals 2016|
|Aroma/Flavor||Raspberry, brownie, cranberry, apricot, caramel, molasses, toffee, orange, honeysuckle, berry, citric, nutty|
|Acidity||Citric, bright, juicy, balanced|
|Processing system||Pulped Natural|
|Coffee Growing Area||2 hectares|
|Farm Size||5.5 hectares|
|Auction Lot Size (lbs.)||728|
|High bidders||Terarosa (Haksan Co.Ltd)|