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BRAZIL / Capadocia
BRAZIL / Capadocia
BRAZIL / Capadocia

BRAZIL / Capadocia

Regular price
¥1,166
Sale price
¥1,166
Unit price
per 
Tax included.

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※Please note that our fulfilment operation closes on weekends, your order will be packed and shipped on the next business day.


BRAZIL
Capadocia


Farm : Capadocia
Producer : Augusto Borges Ferreira
Location : Sul de Minas
Varietal : Yellow Catuai
Process : Anaerobic Natural
Altitude : 1,300m

Red wine、Stone fruit、Complex acidity、Milk chocolate


We are releasing Brazilian coffee for the first time in a long time.

Rich fruitiness that overturns the image of the Brazilian coffee of yesteryear. But it is not too flashy and very delicate.
And if you take your time and drink it slowly, various expressions will appear depending on the temperature range. It is the kind of coffee that makes you want to drink it every day.
A limited quantity is now available from the lineup of Nordic Approach, Norway's trusted coffee importer.

※The following is an excerpt from the importer's materials

Origin: Augusto Borges Ferreira
Capadocia

We met Augusto for the first time in 2016 when we visited Sul de Minas, he welcomed us into his home and took us to visit his farm.

He is 25 years old and comes from a coffee producing family, as does his wife Patricia Fernanda Silveira. They are both ambitious and have high aspirations for their farms production, it is the means they will build their young family on.

The farm

Augusto and Patricia’s farm is called Capadocia, it is in the South of Minas Gerais. Sul de Minas is a well-known area in Brazil for coffee production and accounts for approximately 30% of Brazil’s production.

Capadocia covers 7 hectares in total, 4 of which are currently used for coffee production, and the farm is situated between 1100 and 1300 meters above sea level. They grow Yellow and Red Catuai, Yellow Catucai and Mundo Novo and produce Natural coffee only. The total production is currently 150 bags.

Processing

The cherries are harvested by hand and “naturally processed”. Normally this process gives you the perception of a sweeter coffee, this is because through fermentation microbes create compounds called esters that are absorbed by the seed. These esters survive the roasting process and are precursors to aromas that are created in the caramelization process of roasting, this makes the coffee seem sweeter. The coffees are picked when evenly ripe, and hand sorted for over and under ripe cherries before dried on patio. They continue picking out all the defected coffee cherries they can find during this period.

Drying

Currently the coffees are dried slowly on paved terraces, they have a very motivated team who carefully monitor the coffee throughout this process.

Background story

Augusto is coming from a family of four generation of coffee producers, and was raised on the farm amongst the coffee trees. It was in 2008 that he himself became dedicated to the production of quality coffee, and he joined up with some friends to share their knowledge.

The mountainous terrain in this area of Brazil is ideal for coffee production, there is also rich soil and temperatures around 22° to 24°C.

Augusto believes that cherry maturation is a key factor in producing great quality coffees.


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- About delivery overseas -

・For those who wish to receive EMS delivery

Due to the spread of the coronavirus and various other factors, EMS delivery to some countries and regions has been suspended. Even in areas where delivery is possible, there have been cases where it has taken up to two months for packages to arrive.

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