Brazil Sitio Nossa Senhora do Carmo



    • Roast Level: Medium

      Process: Natural 

      WHAT TO EXPECT IN THE CUP

       Dark cherry, orange, cacao nib and caramel

    • Grown: Sul De Minas, The Cerrado, Minas Gerais

      Altitude: 850m-1150m

      VarietalYellow Catuai & Red Catuai

      Owners: Rogerio Gil Lemos

      Harvest: May - September

      Shipment: September - February

      Farm Info: 

       Located in the mountainous region of Sul De Minas, Sitio Nossa Senhora is perfectly situated to grow coffee in Brazil. The small 46 hectare farm - of which 26 hectares are coffee producing - has been under the ownership of Rogério Gil Lemos since 1999, after leaving his previous profession of dentistry and life in Sao Paulo behind. With the help of his wife Norimar Sampaio they purchased the farm from his niece and renamed it in honour of his mother-in-law who was devoted to the saint it is named after. They had their first harvest in 2000 and since then have invested in planting new coffee plants as well as rubber trees for diversification. During the harvest the farm can produce 1200 bags per year. The farm has an array of fruit trees and an area of forest reserve in line with Brazilian law to ensure the protection of the environment. On the farm there are 4 permanent members of staff who help Rogério manage and run the farm. Since taking over Rogerio has fallen in love with coffee and is continually looking at ways to improve the quality they produce.

      During the harvest between May and September the coffee is manually collected by around 23 pickers they hire from the local area. They look to train the pickers to select the ripest cherry to ensure the best quality. Once picked the coffee is transferred to cement patios where it is piled and turned regularly to ensure an even and uniform drying. Usually it is dried in 10-15 days but this can depend on the weather and sometimes if necessary they use a mechanical direr to hit their desired moisture readings of 11%.

    • Our espresso recipe using 20g vst
      20g in
      42g out
      in 25 to 30 seconds
      Our filter recipe using a V60
      20g in
      320 – 340ml out
      in 3 – 3:30 minutes

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