BRAZILIA Campo das Vertentes Honey

Description

Processing: Honey SCA Score: 85.5 points

Subgroup: Sugars, chocolate, citrus, dried fruits, and raisins.

Aroma: Maple syrup and orange peel.

ROAST PROFILE: Suitable for Espresso and Filter preparation.

GRINDING: Whole beans (Standard Delivery).

DEGASSING PERIOD:

• Espresso: 10-14 days

• Filter: 7 days

To provide you with freshly roasted coffee, at KESTAR COFFEE, coffee is roasted only on order and is available as whole beans (standard) or ground, delivered in special packaging with a degassing valve.

If you wish to receive ground coffee, before finalizing your order, please mention in the "ORDER COMMENTS" section how you prefer it: for espresso, filter, Turkish coffee, etc.

Processing: Honey SCA Score: 85.5 points

Subgroup: Sugars, chocolate, citrus, dried fruits, and raisins.

Aroma: Maple syrup and orange peel.

This collective was founded in 2000, born from a shared dream among a group of coffee growers with a broad vision for the emerging specialty coffee market and the advancement of coffee culture in the region. Thanks to the support of Mr. Fernando Paiva—a pioneer of specialty coffee in the Campo das Vertentes region since the 1960s—the producers acquired a warehouse, and the cooperative was established. Over time, this infrastructure evolved with state-of-the-art machinery and equipment. From its inception, the collective has been a driving force in developing specialty coffee in the Campo das Vertentes region and is involved in initiatives aimed at fostering progress and prosperity through the coffee business.

The cooperative is also engaged in multiple social and environmental projects to ensure the long-term sustainability of coffee activity in the region. Today, consistency, innovation, integrity, management, and transparency guide the actions of the collective, which constantly adapts to new market trends and uses coffee as a vehicle for creating a better life for everyone involved.

Producers harvest the cherries at peak ripeness. The flat, even terrain offers the perfect landscape for using harvest machines that are fine-tuned to pick only ripe cherries. Once collected, the cherries are transported to the mill, where they are immediately spread out on paved drying patios. As soon as the moisture content reaches 20%, the cherries are moved into mechanical dryers. A temperature of 35–40°C is maintained in these dryers to ensure a drying environment that is uniform and natural—similar to patio drying. The cherries remain there until fully dried and are then hulled and prepared for export at the dry mill.