Rank: 9



Score: 88.47

Altitude: 1300 – 1400 masl

Country: Brazil Pulped Naturals


Region: Bahia

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

Farm Story:

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.