THIS IS PERFECT FOR:
Brazil, Sitio Jacutinga, Poço FUndo, Minas Gerais
4 years ago, a sample arrived at the roastery of a Brazilian coffee from a tiny community, high up in the hills of Sul de Minas, about 45 mins drive outside the town of Poço Fundo. We thought it was awesome, and had loads of potential.
3 years ago we sat down with the family (Osmar & Cleusa Periera) from that community and asked if they’d be interested in a project to improve the quality of their coffee, as well as the prices we could pay for it. They agreed, with some natural skepticism, and no idea if we would ever show up again.
2 years ago, we organised (via our friends and export partners at Legender Coffees) some flotation tanks to set up the first step in a new quality control process, which you guys helped fund.
1 year ago, on our second visit, we delivered the first set of experimental drying beds for the farmers to start to dry their coffees on covered raised beds, instead of on patios. This will give them the chance to control the process of drying their coffees, even on days of heavy rainfall, as well as enable them to run experiments of how to best process the coffee. As we receive these lots, we’ll share them with you. We also met Elton Alves, a young farmer (who is Cleusa’s cousin), who is spearheading the drive to improve quality and therefore unlock better prices.
5 weeks ago, we received this year’s shipment, and the last few weeks have seen us profiling, testing and tweaking, and we’re so very delighted that this year has seen another jump in quality.
This is genuinely delicious, and to see the journey that’s it come on fills us with pride – it’s improved so much since 2016, and we think it can improve further. It;s testament to the hard work that Osmar, ELton and the Jacutinga families put in, the care and quality that Legender (our exporter partners and very good friends) put in, the care and attention to detail that the team at the roastery put in, and mostly to you, the folks who buy it. Thank you for buying it – you’ve made this possible thus far, and we’re not finished yet. The raised bed project coffee has also arrived, and we’re working on it now. It’ll be released soon.
This year’s harvest is delicious in every brew method; tons of smooth, creamy milk chocolate, but with a black cherry jam twst running throughout, and a sweet praline finish. If you take sugar in your coffee, you won’t need to with this one. In espresso it’s gorgeously sticky, sweet, creamy and moreish. In milk, it’s a chocolate and cherry milkshake. In filter and cafetière, it’s a moreish, chocolatey, all day quaffer. The best taste? Knowing that you’re making a difference to a small community in the hills of South Minas Gerais.