Brazil Dry Process Felipe Gonçalvez

This lot is from farmer Felipe Gonçalvez, who is the third generation to manage their family farm, Sítio Alto da Serra is a family-owned property now in its third generation. The farm was passed on to his father, Dominico, who is still very much a part of the daily operations. The property is located in the Mantiqueira region of Minas Gerais, in the municipality of Natércia. This area has soft sloping mountains, and Alto da Serra spans a range of 1100 to 1250 meters above sea level. Farms in this region are typically planted in a mix of Bourbon and disease resistent hybrids, like Arara, Mundo Novo, Obata and others. This particular lot was dry processed, meaning the whole coffee cherries were dried with the seeds intact. In Brazil, dry process coffee is known for round body and low acidity rather than fruit, making them a popular go-to base ingredient for blends. Like most Brazilian coffees the cup quality is bolstered with rest after roasting, where some of the disparate flavors coallesce and mellow out to some degree. We prefer at least 48 hours.