Farm Name: SiTIO CAFUNDÓ
Farmer/Rep.: GILIARDE TORRES DE OLIVEIRA
Altitude: 1300 – 1400 masl
Country: Brazil Pulped Naturals
Program: Brazil Pulped Naturals
Aroma/Flavor: Chocolate, cherry, brown sugar, brazil nut, honey, baking spices, chamomile.
Acidity: citric, malic, sparkling.
Other: creamy, velvety, lemon, juicy.
Processing system: PULPED Natural
Variety : CATUAi
Characteristics of the coffee lot
Processing: Pulped Natural
Variety: Catuaí 144
Average elevation: 1350 masl
Characteristics of the property
Location: Piatã, BA
Region: Chapada Diamantina
Total area: 5.5 ha
Area planted with coffee: 2 ha
Highest elevation: 1400 masl
Lowest elevation: 1300 masl
History of the farm
Sítio Cafundó was acquired in 2008. At the time there were old coffee crops. The property was renovated, new crops were planted with the goal of producing specialty coffees. The family currently lives on the farm and handles all aspects of production. With great passion for coffee and the support of the municipal agricultural secretary, the family participated in the Cup of Excellence for the second year. In 2016, the farm placed 6th with a lot scoring 89.16.
Coffee processing system
The coffee cherries are taken directly to the huller. After being hulled, the coffee beans are taken to an open-air patio for drying for about 6 hours. Then the coffee goes to a covered patio to complete the drying process. Finally, it is stored in a warehouse.
Concern about quality
Concerned about producing high-quality beans, the patios are swept to remove all dirt. The coffee is well spread to avoid fermentation. The floor of the warehouse is lined to control humidity and the beans are covered with plastic canvas to avoid splashes and foreign objects that might affect the quality of the beans.