Fazenda Vale Du Lua
Reviews:

Fazenda Vale Du Lua

  • Tasting Notes Caramel, peanuts and milk chocolate
  • Location Minas Gerais, Brazil
  • Elevation 1016 - 1290 M
  • Process Honey
  • metafields
    Region Minas Gerais, Brazil
  • metafields
    Varietal Yellow Bourbon
  • metafields
    Elevation 1016 - 1290 masl
  • metafields
    Process Honey
  • metafields
    Importer Cafe Imports

Taste Notes

This is like a cup full of Chocolate and nuts. Full bodied, low acidity and definitely one of those easy drinkers.

£6.25

Additional Information

Farm: Vale Du Lua

Region: Carmo de Minas, Minas Gerais, Brazil

Owner: Pereira family part of Carmo Coffees.

Coffee growing in Carmo de Minas has been the business of the Pereira family since 1979. When the family started managing the 215 ha. farmland at Fazenda Santa Ines, it was already planted in coffee, but they opted on planting new varieties and updating the work model in order to improve quality and productivity. At the time the family took over management at Santa Ines, the Carmo de Minas region was experiencing problems with quality. The family hired experts to help improve quality, they introduced new harvesting and processing techniques, and they also implemented the newest farm technology available. Immediately the coffees from Santa Ines began to stand out in regional and national contests, establishing a reputation of quality amongst the specialty coffee market.

In 2005, a sample from Fazenda Santa Ines won first place in Cup of Excellence Brazil, with a world record 95.85 score.

"In Carmo, soil and climatic conditions are favorable to the coffee. It is what French people call 'terroir', and our region is doing its homework; we are on the right way. Now we can only expect better times." — The Periera Family

As part of Cafe Imports partnership with Carmo Coffee, they are involved with a project called CriaCarmo, which funds swimming and Karate classes for youth in the Carmo de Minas area. The program started in July 2013 and was created by Jacques Pereira and Luiz Paulo of Carmo. Proceeds for CriaCarmo are raised from Carmo coffee purchases.

Processing

Carmo Coffees is moving away from using demucilaginators for pulped natural coffees. Prior to 2016, a coffee would be pulped, then sent through a demucilaginator to remove some mucilage, and then dried. Now they are doing most "pulped natural" coffees as "honeys" and calling them honey. They are pulping, then going right to the patio. In addition to water savings, the resulting profile is a bit fruitier and sweeter profile that they feel ultimately will last longer for shelf life.

 

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