Brazil Sao Sesbastiao. Natural Process. Yellow Catuai. Rich and Milk Chocolatey. Ground for Espresso

Origin: Brazil
Region: Trés Pontas, Minas Gerais.
Producer: Glieser Botrel
Farm: Sao Sebastiao
Altitude: 1000 masl
Varietal: Yellow Catuai
Process: Natural
The Story:
Gleiser Botrel is a second-generation coffee farmer from the Minas Gerais. Learning from an early age and accompanying his father Sebastian Botrel on the family farm learning the natural cycles of farming coffee. In 1991, Gleiser graduated from agricultural engineering school and began to manage the farm, always looking to improve the yield and quality on the farm. He believes in the training of employees, investing in the infrastructure and as well as reforestation of the native forest to create some natural balance on the land.
With all this work Gleiser has been able to produce excellent quality coffee from the 70 hectares farm. It’s clear to see all the work that’s gone into this lot and this a really great Yellow Catuai lot from our first coffee from the Minas Gerais region. Gleiser is part of the Cocatrel Cooperative who have the speciality Cocatrel Direct department who help pick out and work with the farmers on their speciality with advice on processing methods and farm management to reap the most from the harvest and crop. This is the second Brazilian lot this year who have worked with Cocatrel Direct to further improve the quality of their processing and farm practices.
The coffees are harvested mechanically and then the different ripeness of cherry is separated before then being dried in static boxes. The coffee is placed in boxes which can hold about 15000 litres of cherry that as a grated bottom. Initially, cold air is blown through from the base which helps to slow down the drying process and extend the fermentation. Then after this, the airflow is slowly increased and temperature to dry the coffee evenly for between 8 -14 days depending on environmental conditions.