This coffee is a shining example of the exceptional flavor of the yellow cultivars grown on Alvaro's plantation, as well as the flavor potential of the natural pulping process. It offers delicate and pure fruity aromas, with sweet notes of milk chocolate and a delightful hint of pineapple. Remarkably refined, it will pleasantly surprise those unfamiliar with coffees from this region of Brazil.

The world of specialty coffee and the wider coffee community have attached a highly visible label to Brazilian coffees.

This label reads "Chocolate. Hazelnut".

While there's nothing wrong with these flavors when they're pure and unblemished, Brazilian coffee has so much more to offer. There are numerous regional differences in flavor profiles, preferred cultivars, growing practices, harvesting methods, and more. The Mantiqueira de Minas region is teeming with producers striving to create delicious and aromatic Brazilian coffee. This is the land of raised drying beds. They know that slow, even drying is key.

Let's return to the first point, the aromatic profiles. The coffees produced in this region of Mantiqueira de Minas have an extraordinarily sweet and fruity character. They exhibit very subtle notes of mango and pineapple, with more dominant aromas of red berries and dried fruit.

Paul has visited Alvaro's farm, Sitio da Torre, five or six times over the years. He is incredibly proud of the hard work he puts into producing specialty coffees of a different caliber. The farm is always clean and well-organized. He is constantly striving for excellence, whether by testing new varieties, new processing methods, or intercropping techniques.

Like many farms in the Mantiqueira de Minas region, we believe that yellow cultivars have a sweeter, more tropical fruit aroma in the cup. Even more so than their red counterparts of the same cultivar (yellow bourbon tastes better than red bourbon).

These yellow Bourbon-type fruits were carefully hand-picked, pulped with a small amount of mucilage remaining on the parchment, and then expertly dried to a low moisture content.

Thanks to our friend Baba (Wellington Pereira) from COCARIVE, who works tirelessly alongside producers like Alvaro to offer the world coffees as incredible as this one.

Producer: Alvaro Coli

Region: Carmo de Minas, Minas Gerais

Farm: Sitio da Torre

Species: Arabica

Varieties: Yellow bourbon

Processing: Dried into clean parchment (pulped natural)

Drying: Elevated drying beds

Altitude: 1,200 meters

Harvesting type: Manual

Exporter: COCARIVE

Importer: Wakefield

Moisture content of green coffee at the time of purchase: 10 %

Sítio da Torre, located in the Mantiqueira de Minas region (DO), is internationally recognized for the quality of its coffees.

With altitudes ranging from 1,100 to 1,300 meters, an exceptional climate, and mountainous landscapes, the setting is ideal for specialty coffee. The tradition dates back to the 19th century, when our family emigrated from Italy, and we are now in our fourth generation.

We cultivate Yellow Bourbon, Red Bourbon, Yellow Catucai, and Acaiá, with Certifica Minas certification and BSCA affiliation. We have won the COE award and other competitions 29 times.

We produce approximately 1,500 bags on 46 hectares, using manual harvesting, washing/hulling or natural drying, and then tracking and delivering the goods to Cocarive. In 2019, we acquired 30 hectares that belonged to our father, Paulo Coli, and in his honor, we named them Sítio Paulo Coli, thus bringing the total area of ​​Sítio da Torre to 95 hectares.

As fourth-generation coffee farmers, we have focused on specialty coffees since 2002, while maintaining our commitment to the environment for sustainable coffee cultivation.

Filtered
Ratio 1:16

15g freshly ground coffee
240g water
Water temperature: just after boiling

The brewing device is not very important; we use Orea porcelain for its fast flow rate and design.

The most important thing is to grind the coffee fresh and use soft water.

Have fun.