2017 Cup of Excellence Brazil Nossa Senhora da Mata

Auction lot number 30, from the 2017 cup of excellence Brazil Naturals. The cup of excellence program has rigorous juried coffee competitions in coffee origin countries with the majority of proceeds going back to the farmers. This natural process coffee is a full-bodied cup with notes of baked apple, caramel, spices, and tart fruit. This coffee is available in whole bean only.

$23.50
SKU: 25039667

Origin

Farmer Emerson Afonso da Silva
Region Mantiqueira de Minas, Minas Gerais, Brazil
Estate Sítio Nossa Senhora da Mata
Varietal Catuai
Altitude 1100 – 1200 meters
Process Natural
Roast Light
Score 86.53

The Cup of Excellence® is the most prestigious coffee quality competition in the world. The Alliance for Coffee Excellence, a non-profit organization, manages the competition and provides general support for coffee excellency. Several countries participate each year and submit thousands of lots, but only a handful are selected to go to auction with a majority of the proceeds going directly to the farmer.

Parisi Artisan Coffee secured a micro-lot from the 2017 Brazil Naturals auction. The lot placed 30th overall in the competition and earned a taste score of 86.53.

 

About the Farmer:

Located in Olímpio Noronha, Minas Gerais, the Sítio Nossa Senhora da Mata estate is part of the Mantiqueira de Minas Geographical Indication region. The estate boasts an origin and quality seal and is part of the most awarded region in Brazil. The area is privileged for its great climate conditions, well-defined seasons and rich soils.

The Silva family has done beautiful work cultivating coffee and reaped excellent results in quality contests. The farm is committed to sustainable coffee growing with good agricultural practices and preservation of natural resources. Emerson is a member of COCARIVE (Rio Verde Valley Regional Coffee), which supports members at all stages of production. Picking is done by hand over cloths to avoid the beans touching the ground. The coffee is then dried on cement patios until it reaches the ideal humidity. After drying, the coffee is taken to wooden boxes for a period of rest for at least 30 days. Finally, the coffee is processed and deposited at COCARIVE, which employs several professionals responsible for cupping, preparing and commercializing the lots.

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