Brazil FAF Rancho Dantas

Country : Brazil

Region : Esprito Santo

Altitude : 1000-1100 meters

Farm : Rancho Dantas

Owner : Di Paulo Family

Varietal : Catuai Rouge

Process : Pulped Natural

Certification : 

The Di Paulo family, during production season, works 7 days a week from 5 AM to 9 PM. A soon as the coffee is manually harvested, it is depulped and put on a specific patio, watched closely for 3 days, they call this period the danger zone. The coffee is then transfered to another patio, where the drying phase will last from 15 up to 20 days, being constantly mixed, until the correct level of humidity is reached. All this trying to keep a family life...

They're part of a Belco project, hand in hand with FAF, which consists in a coffee cupping van laboratory that travels from farm to farm providing lot analyses and steps to raise the quality of the production. They also provide workshops to enhance water quality, sustainable and diversified production.

A great brazilian coffee, chocolaty, sweet, big bodied, clean and with a lingering aftertaste