BRAZIL - SYLVIA

All our coffees are pure Arabica specialty coffees. Their traceability allows in particular the control of their quality and their taste excellence but also to preserve both the environment and the producer, by ensuring the latter a decent remuneration. Classic roasting allows you to enjoy a balanced coffee while dark roasting offers notes of bitterness. Aromatic profile: “Typical profile of a beautiful Brazilian cup with natural notes of chocolate and caramel. » Round coffee in the mouth with cocoa notes. Powerful and voluptuous, he is our sure value. Information: Country: Brazil State: Sao Paulo Region: Mogiana Farm: Fazenda Ambiental Fortaleza Species: Arabica Varieties: Catuai red, Bourbon red Altitude: 1200 - 1340 m Harvest: June to August Process: Nature Drying: Patios SCA score: 81/100 Espresso 25' coffee is grown in the Serra do Cigano valley, in the heart of the mountains that border the states of Sao Paulo and Minas Gerais. Coming from sustainable cultivation, this coffee is produced using a new coffee production model for the region and joins the FAF (Fazenda Ambiental Fortaleza) movement. This farm is the initiator of a very distinct culture that is continually redesigned in order to follow production methods that are the opposite of what we see in the rest of the country. In partnership with the FAF, the quality of the beans is constantly improved and the coffee is thought of and cultivated as a high quality product. This local coffee was designed especially for espresso. The state of Sao Paulo contains one of the most famous regions in Brazil: Mogiana. It was in this state that the first coffee farm was founded in 1817 in the Paraíba Valley. This state also hosts the port of Santos, Brazil's main export port. The Mogiana region is named after a railway company "Companhia Mogiana de Estradas de Ferro", which created "the coffee railway" in 1883. It allowed the improvement of transport, but above all the increase in coffee production in this region. Mogiana has altitudes between 800 and 1100 m, constant temperatures of around 20°C throughout the year and hilly terrain favourable to coffee production. The region offers good quality coffees.