Sweet and creamy. Pear, cocoa and sweet mixed baking spices.
This lot represents the best coffee produced by Rodrigo Jose De Avila at his farm Sitio Painiera this year. Each lot is separated and marked by each day's picking from the 3 hectares planted with coffee. In turn the lot sizes and amount of coffee picked each day is decided be the size of space available on the drying patio which is positioned next to the family house. Fully sun dried, aided by cool wind at and altitude of 1250m.
Rodrigo and his family aim to produce the highest quality possible to allow him to receive a best possible price for his coffee. With the help of his Father they have been learning and applying techniques to reach the best potential of their land and coffee. Next year they plan to improve quality by smaller lots, extra lot separation and soil improvement.
The family has other small farms and Rodrigo is the owner of Sitio Paineira. He loves this area because of the higher altitude, which is favourable for specialty coffee production and because of a particular characteristic that it faces the sun. The light catches most of the day time and this makes the plants stronger and with a better productivity. The coffee is dried first in the patios, being moved 8 to 10 times a day and finishes the process in the mechanical dryers at a constant 30 to 35°C.
Rodrigo's great-grandparents left Italy to make a living in Brazil, choosing Divinolândia area to settle down and raise their family. The coffee cultivation started with them and it was passed through generations. Rodrigo's parents, Mr. José Moacir and Mrs. Derci, taught Rodrigo how to be care for the coffee, activity he's been following since he was a kid.