Brazil Dry Process Reinaldo Gomes

Reinaldo Gomes spent his childhood helping his father manage the family coffee farm in Alta Mogiana. Little did he know that his father was preparing him to take over the operations once he was old enough to manage it himself, and had acquired the know-how to see the harvest through from start to finish. Nowadays, Reinaldo oversees the farm with the help of his 20 year-old son, so that the torch can be passed once more. Their farm is called Nossa Senhora da Aparecida, and sits at approximately 850 meters above sea level in the Alta Mogiana growing region near Sao Paulo's northern border. They are growing mostly Cauaí, and Mundo Novo varieties, and produce dry process coffee, a method that involves leaving the whole coffee cherry intact to the seeds. Dry process Brazilian coffees tend to be thick-bodied, and very low acidity, making them a great choice for espresso, and dark roasts generally. They produce a lot more chaff than a typical wet process coffee, so it's good to vacuum roaster between batches that don't have a chaff collection system.