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PRODUCER: Alvaro & Gustavo Coli
PROCESS: Pulped natural
VARIETIES: Yellow bourbon
ALTITUDE: 1100 - 1300 MASL
NOTES: Clementine, fudge, almond
There's something very special about roasting and sharing a coffee from a farm you've visited. And none more special than Alvaro and Gustavo's farm, Sitio da Torre. Last summer, during their trip to Brazil, Gareth and George had the pleasure of spending an afternoon with the Coli's. It's a stunning farm, on steep slopes, immaculately kept. We walked the lines of coffee pants, admired the rolling hills and toucans of Mantiquiera from the viewing platform, and watched coffee being processed at the mill. Most importantly, we stayed on into the evening as we shared a barbecue and a bit too much of Alvaro's infamous cachaça.
Apart from being the best hosts, the Coli's are superstar coffee producers. We admired their numerous Cup of Excellence awards in the office (trophy room). They continue to push boundaries- we even cupped a coconut co-ferment at Cocarive HQ during our week there. We landed on a more 'classic' process, this pulped natural yellow bourbon. It highlights the best of the region- balanced acidity, creamy sweetness, and a clean finish.
As we showcase with our house espresso from nearby Sertaozinho, Brazil isn't just big farms. Brazil isn't just commercial coffee. Indeed Brazil has some of the highest quality coffee anywhere in the world. And we're honoured to showcase it with the Coli's incredible work. We hope this helps educate and inform your perception of the heights of Brazilian coffee and - from first hand experience - the sensational people that produce it. Take me back already!
FROM OUR IMPORTER - DRWakefield
Located in Minas Gerais, Sul de Minas, the Mantiqueria de Minas area was the first to get a Geographical Indication in the Brazilian coffee industry (supported and developed by BSCA) and this fresh approach – akin to ‘terroir’ in the wine industry is redefining how people view speciality coffee from Brazil. There are 25 counties in the region with 7,800 producers, 89% of which are small holders. The area comprises 69,500 hectares and altitude ranges from 900 to 1,500 masl.
Sitio Da Torre is a stunning farm. Beginning in the 19th centruy with Antonia Coli emigrating from Italy to Brazil, the land is located high on the hills, with views across Sao Lourenco and Carmo de Minas. The current owner and fourth generation family member, Álvaro Antônio Pereira Coli, has spent a huge amount of time looking after the coffees that grew here, as well as planting new crops to test what will grow in the future to come.
Processing is under constant evaluation. Loosely, the farm produces 50% pulped naturals and 50% natural, though experiments in anaerobic fermentation and other methods are being trialled; in bags, buckets, silos and more, measuring consistency, reliability, and of course, cup profile. Over the years, this has netted the 29 Cup of Excellence wins alongside a number of other awards recognizing the quality and dedication the team give.
Once the ripe cherries have been identified and picked, they are taken down the hill to the drying patios, where a mix of raised beds and concrete patios are available to dry the cherry. Dry milling is done on the farm, with beans undergoing a further sorting and cleaning stage once they get to the Cocarive warehouse which is managed by Álvaro as well.
To get the best from your coffee please take a look at our brew guides HERE
ALL PACKAGING IS CARBON NEUTRAL AND WIDELY RECYCLABLE