Varietal: Red Catuaí
Altitude: 1100 meters above sea level
Owner: Pedro Humberto Veloso
Region: Cerrado Mineiro
Tasting notes: dark chocolate, boozy, walnut. A sweet, intense cup.
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The altitude of the region provides ideal conditions for coffee production due to the perfect balance of wet and dry seasons. Famous for its coffee, Cerrado has now received ‘Origin status’, meaning only coffee from ‘Cerrado’ can be called ‘Cerrado’.
HOW PEDRO GOT INTO COFFEE
Pedro began his career as a bean trader (not coffee beans, but pulses). However, after severe frost devastated the region’s agricultural industry, he -and many others- left the region of Parana for Cerrado to plant new plantations. This is where Pedro discovered his love for coffee farming. Soon, he achieved a good price for it and purchased his first farm. Today, Fazenda Soares is one of Pedro’s smallest farms. It has its own microclimate, meaning great coffee can be produced in small quantities.
UNUSUAL PROCESSING METHODS
Once the coffee has been harvested, cherry is sorted and separated into; ripe, under-ripe and overripe. Whilst the ripe and under-ripe cherries are sent to the wet mill, the overripe or ‘passa,’ is sent to the patio for drying. After 48 hours, the fermentation is finished and the cherry is spread out and dried. Finally, the parchment coffee is transported to the dry mill.
THE SEMEAR PROJECT
In 2012, Pedro began the Seeding Project around a preserved Cerrado forest. The intention is manifold: raising awareness among local children; protecting nature reserves against mass deforestation and planting seedlings for reforestation; encouraging the growth of fauna; and helping to maintain the valuable microclimate.
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