Brazil / Passeio (Nano Lot)

Introducing the nanolot from Fazenda Passeio, Brazil.

Although we've featured this farm several times before, this particular lot offers a flavor profile that is quite uncharacteristic for Brazil.

It presents a distinct taste with acidity reminiscent of orange and lime.
The typical nutty flavors found in Brazilian coffees are very subtle, and the acidity is refreshing, with a sustained body and lasting finish.

Please give it a try!

Roast Level: Light Roast
焙煎度合い：浅煎り
_________________________________________

【生産国】Brazil
【エリア】Minas Gerais, Monte Bello
【生産処理】Natural
【農園】Passeio
【区画】MIRANTINHO
【品種】Icatu
【標高】1200m 

_________________________________________

Production of special lots

In recent years, to further enhance cup quality, for promising plots, a test harvest is conducted two weeks before the main harvest. After cupping, the appropriate harvest timing and processing methods are determined for the main harvest. Previously, harvest decisions were based solely on the sugar content of the ripe cherries, but the current method allows for setting appropriate harvest periods and applying suitable processing to create special lots, known as microlots and nanolots, leading to further quality improvement.
This particular lot is a very small nanolot made from cherries harvested in July 2021. This Icatu variety plot is grown in the MIRANTINHO section, located at 1200m, one of the highest elevations on Fazenda Passeio. As the name MIRANTINHO (VIEWPOINT) suggests, this farmland in the southwestern part of the farm offers a splendid view overlooking the town of Alfenas, rich in nature and water resources. Due to its high altitude, it is also one of the later harvesting areas on Fazenda Passeio, with harvests typically occurring in July. The harvested cherries are washed and density-sorted before being brought to concrete patios. Initial drying takes place on concrete patios for two days, after which they are moved to African beds and spread thinly to ensure uniform drying. Drying on African beds is carried out slowly over 15 days, with repeated stirring and sorting until the final stages of drying. This is followed by a third drying stage back on concrete patios (to adjust the final moisture content). Finally, the lot undergoes resting in a wooden storage facility to equalize the overall moisture content, completing the process. This method is a drying recipe developed over 20 years of experience since they began producing specialty coffee, and it is said to bring out the ripe, vibrant, and flavorful characteristics of the coffee.

Commitment to quality and social responsibility

Additionally, there is a strong focus on social responsibility, including improving employee employment conditions and education. Currently, Adolfo's wife leads initiatives to enhance opportunities and motivation for women in the workplace. Approximately half of the staff at Passeio, 52 people, are women, and some families have been born and worked on the farm for three generations.
Their meticulousness and care significantly contribute to quality, and to give back the profits to them, tasks crucial for quality improvement that are not physically demanding, such as picking on the newly installed African beds, have been reorganized to be more conducive to women, expanding their scope of work. Through these efforts, special lots that are meticulously sorted, clean, and exhibit exceptional ripeness are produced.