|Region||Serra do Cabral|
|Owners||Marcelo and Roberto Flanzer|
|Awards||Cup of Excellence 3 times winner (2017 #21, #25, 2019 #12), Minas Gerais Quality Award – 1st place (2017 and 2019), RainForest Alliance “Best Sustainable Certified Coffee in Brazil” (2017)|
This very special yellow catucaí tropical fermented micro-lot coffee comes from the Serra do Cabral plateau, a stunning region in the Chapada de Minas in the central north of the Minas Gerais State in Brazil.
With a high altitude of 1,100m above sea level, a mild climate (with sunny days, cool nights and well defined rainy and dry seasons), flat terrain and plentiful water, the region has ideal conditions for growing fine coffee. Despite this, coffee was only introduced to the region recently, after brothers Marcelo and Roberto Flanzer recognised its potential for high-quality coffee production.
Marcelo and Roberto have worked together on their family estate, Fazenda EcoAgricola, since they were very young. The farm was initially established in 1975 by their father, Henrique, who has since retired. Since the early 2000s, the farm has been managed by his two sons. Now, Marcelo oversees all of the production and quality control and Roberto manages the operations on the farm.
The decision to plant coffee was driven by a need to diversify, a focus on quality and a desire to operate the estate with environmentally sustainable practices.
HOW THIS COFFEE WAS PROCESSED
Since 2015, the Flanzer family has embarked on a quality-driven project for post-harvesting with the University of Lavras, coordinated by Professor Flavio Borém. Professor Borém is one of the world’s leading coffee quality researchers, and his advice has been crucial in informing the farm’s post-harvest practices.
Lots are defined by plot, variety, and method (natural, pulped natural), and 100% traceability is maintained from the moment the cherry is picked. During quality control and sensory analysis, every lot is assessed by the QC team (which is headed up by full-time Q-Grader, Danilo), and any quality issues can be traced back to the individual hectare, helping identify and prevent any future issues.
This coffee is a special 600kg micro-lot has been processed using ‘Tropical Natural Fermentation’. Cherries are collected ripe and stored closed in bags for around 24 hours below the coffee tree, in the shade, where the heat is not so strong. Here the coffee ferments (this method is sometimes called dry fermentation). The next day, cherries are washed and then slowly dried for 15 to 20 days, on raised-beds, and turned many times a day to ensure they dry evenly. Once dry, the coffee is rested for at least 30 days with the absence of light and heat.
Marcelo and Roberto started experimenting with different processing methods in 2017, in very small quantities and various fermentation times. As they uncover which methods taste the best, they are scaling up production and making micro-lots like this one. The climate in the Serra do Cabral is very dry during the harvest period, providing the right conditions to produce a coffee like this which has a very unique and delicious taste profile.