Brazil Santa Feliciana
Altitude: 800 – 1.000m
Location: Jacarezinho, Parana, Brazil
Process: Natural – Cold Soul
Farm: Santa Feliciana
Harvest: Picking
Arabica Varietal: Obata
This coffee has an aroma of… Brazil
Coffee Island’s Microfarm Project® delivers us something unique with a Brazilian aroma It is a coffee that comes from the union of two varietals and promises to radically change the way you enjoy your coffee. Brazil, with its special climate, allows the cultivation of coffee varietials, even at low temperatures. Brazil Santa Feliciana promises to satisfy with its unique flavor!
Brazil Santa Feliciana
Brazil Santa Feliciana has been named after the farm it is cultivated, which belongs to the Saldanha family and is located in the Norte Pioneiro do Parana area. The unique characteristic of the area is that its geographic location on the outskirts of southern Brazil allows the coffee plantation during winter, despite the low temperature.
Cupping Notes
Cinnamon and blossom aromas, red fruit and almond flavour, with rich oily body and a long aftertaste of nuts.
Harvest
The harvesting starts after the fruit has reached a certain level of maturity. The choosing of the right beans is done by hand, right from the coffee trees. The mature fruits are gradually collected, one by one, or all together regardless of their maturation point. The first method, called picking is complex while the second one is called striping and is faster with less mature coffees. Afterwards, the beans are led to the process station, where the final sorting is achieved and the final process initiates.
Obata Varietal
Obata is a new and rare varietal! It’s a hybrid of two different varietals, Timor and Villa Sarchi. Obata varietal is a low tree with broad green leaves and large red fruit. Its secondary branches blossom and increase the productivity of this tree, compared to the Bourbon or Catuai varietals. It has been cultivated to overcome common coffee diseases. Discreet essence of milk chocolate and caramelized fruit and nuts make this coffee unique. This beverage is of high quality, with a fruity profile.
Natural Process – Cold Soul
As part of our collaboration with our growers, we developed an innovative method of processing, the “Cold Soul“. This is the evolution of the natural process, where coffee beans are rinsed with iced coffee. After the harvesting, the beans are placed in a tank filled with water at 8-10 ºC for 10 to 14 hours. Afterwards, they are spread on concrete surfaces to resume the natural process. The result is coffee flavour with intense aromas, higher sweetness and shiny acidity.
Brazil Santa Feliciana. Just arrived from our exclusive area in Brazil!
