Farm Name: FAZENDA SÃO BENTO (GRUPO ANDRADE BROS)
Farmer/Rep.: RODRIGO DE CASTRO ANDRADE
Altitude: 1100 – 1150 m
Country: Brazil Naturals
City: CARMO DO PARANAiBA
Region: CERRADO MINEIRO
Aroma/Flavor: Chocolate, caramel, vanilla red berries, lemon, fig, molasses, port wine, nougat, caramel.
Acidity: Citric, sweet, bright, malic, plum.
Other: Lush, velvety, body, soft, syrupy, mouthfeel, clean, black currant aftertaste, salted caramel, buttery, mango, papaya.
Processing system: Natural
Variety : YELLOW CATUAI
Characteristics of the coffee lot
Variety: Yellow Catuai
Average elevation: 1100 m
Characteristics of the property
Location: Carmo do Paranaiba, MG Region: Cerrado Mineiro
Total area: 22.01 hectares
Area planted with coffee: 22.01 hectares
Highest elevation: 1150 m
Lowest elevation: 1100 m
Telephone: +55 34 3851-3380
History of the farm
Fazenda Sao Bento is one of the oldest coffee producing farms in the Cerrado Mineiro region, dating to 1901. The farm has been in the Andrade for around 115 years. Rodrigo is following in his ancestors’ footsteps. The family has been producing coffee with passion and with respect for nature for more than a century.
The farm has well-defined seasons, elevation between 1100 and 1200 meters, balanced rain, and head. Nature does its job, and the brothers learned from their ancestors that the least they could do is respect the environment, thus they always strive to preserve it as best as possible.
Coffee processing system
Processing is natural. The coffee is picked at the perfect stage of maturation, presenting a maximum of 10% green co ee cherries. After the harvest, the co ee passes through a bean selector to create the micro-lots. When the co ee comes from the fields, it goes through equipment that removes sticks, straw, stones, and beans with full defects, as well as leaves. The objective of this first selection is to have only fruits that will adhere to a vacuum drum, and, through color selection (analyzing close to 160 points on the surface of the fruit), will be separated into green, ripe and overripe/dry (floaters), with three different exit spouts.
The difference between this process and the traditional washing and drying process is that no water is used at any moment. This enables the farm to reduce problems with fermentation and increase the quality of the beans by not wearing away the outer skin. It also promotes more uniform drying by not mixing fruits at different stages of maturation.
After the beans are selected, the co ee is taken to the African bed, where the drying is slower, resulting in a higher-quality and more uniform coffee. The improved aeration better inhibits the growth of undesirable microorganisms (fermentation).
Concern about quality
Nowadays the team is obsessed with quality and watches over every detail in the production until the nal product is ready. At every stop along the process, from production and post-harvest to storage, there is exceptional control of quality. The sensorial pro le and traceability of each plot on the farm is known. This is fundamental and directly a ects the quality of the product, resulting in a high-quality, consistent product for consumers.