Legacy | Medium Roast | Natural Anaerobic Process

Jose Carlos Munhoz Fernandes acquired his first coffee farm in 1977 in a partnership with 3 other friends in Alfenas, MG. The climate and the clayey sandy soil and good drainage of their farm makes the difference in the production of specialty coffees with distinct profiles, with many unusual flavors for the Brazilian standard. They accomplished a huge goal this year, which was to get the farm 100% on drip irrigation, allowing them to keep their consistency year after year with homogenous cherries maturation. They collect samples from all micro regions around the farm so they can do a quality map and plan the harvest. They dedicate extra people and equipment to these areas so they can perform a proper selective picking. This lot of Catuai was harvested in late August, the coffee was submerged in cold water for 72 hours with yeast and sugar cane to accelerate the microorganisms and break more sugar cells. The coffee was left with over 50% of the mucilage, and dried in suspended beds for the whole length of the process with average temperature of 21C.