History of the farm
The area was donated by the owner’s father, already planted with coffee. However, the plantation was old and in need of improvements. With the goal of producing high-quality coffee, the irrigation system was renovated and the farm is now able to produce good crops and harvest high-quality coffee.
Coffee processing system
First the coffee is harvested, the floaters are removed and then it goes to the huller. The huller separates unripe cherries and removes the hull and pulp from the ripe ones. After hulling, the coffee is spread on the patio. Then it passes through a machine that removes the parchment from the beans. Finally, it is bagged into lots.
Concern about quality
Quality requires patience and hard work. First of all, during the harvest, coffee cherries are picked at their peak ripeness. After being hulled and spread on the patio, they are raked several times each day to avoid fermentation. Another point is that people working with the coffee must be careful to avoid passing aromas to the coffees, such as through perfumes or oils.
|Farm Name||Sitio Tanque|
|Farmer/Rep.||Merce Jordan Araujo Silva|
|Country||Brazil Pulped Naturals|
|Size (30kg boxes)||28|
|City||Piatã – Bahia|
|Program||Brazil Pulped Naturals 2016|
|Aroma/Flavor||Blackberry, lime, chocolate, caramel, chardonnay, apple, jasmine, pineple, peach, sugarcane juice, cinnamon|
|Acidity||Citric and malic|
|Processing system||Pulped Natural|
|Coffee Growing Area||2 hectares|
|Farm Size||2 hecatres|
|Auction Lot Size (lbs.)||1852|
|High bidders||Latorre & Dutch Coffee Traders|