Tasting Notes 

Toffee and roasted nuts, with caramel, fudge and a cherry-like aftertaste. A classically balanced espresso, delightful straight or as a cappuccino, where cocoa notes bloom in the steamed milk. Plump, satiny mouthfeel.

Background Info

 

Our newest offering is a medium roast developed with espresso use in mind. A classically balanced espresso, delightful straight or as a cappuccino, where cocoa notes bloom in the steamed milk. Plump, satiny mouthfeel. It also is an excellent option for Cold Brew or French Press.

Fazenda Santa Luzia is a high elevation farm that sits at 1200m on top of a hill in the Cerrado Miniero in Minas Gerais.

The farm has their own dry mill and exports directly to roasters in the USA. We have been purchasing their coffee for use in our Espresso Classico and Espresso Nuevo blends for a couple of years now, and are happy to feature their 2020 harvest as a single origin offering.

The farm was started by José Maria de Oliviera. As a boy, his grandfather had a small coffee farm in Campos Altos where his father and uncles used to work. José has many great memories of picking cherries beside his family and playing around the coffee trees with his grandfather. At the age of 7 José’s family fell on hard times and they had no choice but to move to another part of the region and leave their home and farm behind in order to survive by working on different coffee farms.

Jose moved the the city of Belo Horizonte and built a career there, but he could never stop thinking about Campos Altos. He made it his mission to one day have a piece of land in Campos Altos to live and grow coffee. He then moved home and fell in love with his wife Ebe, who’s family history was identical to Josés. Ebe’s family comes from a deep lineage of coffee pickers as well.

They first started a farm called Fazenda Serrinha in 2004, and later purchased the 120 hectare neighboring property which they named Fazenda Santa Luzia.

They grow several varieties on the farm: Topazio, Acaia, Bourbon, and Catuai. And produce Natural and honey process coffees. This year we selected their Red Catuai processed as a natural. Like many Brazilian farms they use concrete patios for drying. for the Naturals the coffee spends an average of 18 days on the patio 

 

$16.95

This option is currently sold out.

  • Continent: South America
  • Country: Brazil
  • Farm: Santa Ines
  • Process: Natural
  • Region: Campos Altos, Minas Gerais
  • Variety: Red Catuai

Roast Scale

Light Medium Dark