Fazenda Samambaia

Sweet with notes of dark chocolate, hazelnut  and brown sugar, full body and low in acidity with a long aftertaste.

Roast level: medium roast.

Fazenda Samambaia is very delicious in every kind of coffee method.

408฿2,520฿

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  • Country: Brazil
  • Region: Sul de Minas (Minas Gerais).
  • Town: Santo Antônio do Amparo.
  • Farm: Samambaia.
  • Owner: Henrique Dias Cambraia.
  • Processing: Natural and dried of patios.
  • Altitude: 1,200 Metres above sea level.
  • Varietal: 100% Mundo Novo.

The cool, green hills of Sul de Minas provide ideal conditions for coffee growing and produce some of Brazil’s finest beans. Henrique Dias Cambraia, farmer of Fazenda Samambaia, attributes the success of his farm to a combination of various factors, not least: the farm’s geographic location; competent technical management of the plantations, with individualized phytosanitary controls of the planting fields; constant training based on total quality control programs; and, most importantly, the involvement of the whole team that works on the farm. Fazenda Samambaia has won many awards for its high quality coffee, including Cup of Excellence. 

This 100% Mundo Novo lot was processed using the natural method. After harvest, cherries are taken immediately to the farm’s patios, where they are initially placed in very thin layers, only one cherry thick. This procedure accelerates the removal of water outside the beans and therefore avoids any undesired fermentation that would be caused by micro-organisms. Raking only starts once the cherries are dry enough to endure the pressure without any damage. At this point, raking is intensified to the maximum level – up to 12 times a day. After 2 to 3 days of nearly continuous raking, the single coffee cherry layer is folded into roughly half of the area, more or less doubling the thickness. This operation is repeated two or three times for 7 to 8 days, depending on climate, with the layer becoming increasingly thicker at each round. Raking is carried out continuously until the final moisture content reaches 10.8% to 11.2%, at which point the cherries are dried and rested.