Cascavel Vermelha 250g

Cascavel Vermelha 250g

Country - Brazil

Inc .: Sucafina Originals

Farm - Sul de Minas, Cerrado Mineiro, Mogiana, Matas de Minas

Farmer - Farmers working with Sucafina Brazil

Variant - Bourbon and Catuai variants

The altitude of the production site is 8.00 - 1,100 m

Processing method - Natural

 

In our opinion: The coffee is characterized by a medium body, fair and round as we would expect from a Brazilian batch. The sweet acidity of plums and nectarines mixed with the dominant milk chocolate

Details

About coffee

Named after a red rattlesnake, Cascavel Vermelha (Portuguese red) is a Brazilian coffee with lots of red fruits and refined sweets. Cascavel is sustainable, affordable coffee at an affordable price. Our green coffee supplier is committed to accompanying the entire harvest and the work of the growers.

 

The rattlesnake, known in Portuguese as Cascavel, has a bad reputation. His strong propensity to defend himself from any perceived threat makes him a frightening adversary. However, this snake is also essential for the coffee ecosystem. Rattlesnakes eat rodents and other small animals, keeping these pests away from coffee plants. These can wreak havoc by drilling into the root systems of the coffee tree or chewing the irrigation system.

 

Harvesting and processing

Most Brazilian coffee is produced on huge farms to maximize yields. Many coffee-growing regions in Brazil are characterized by a relatively flat landscape that allows for mechanical harvesting. While in the past mechanization meant harvesting all the fruit, today’s harvesting machines are becoming more sensitive and allow farms to harvest only fully ripe cherries. With the help of newer, selective technologies, there are more and more farms in Brazil that are increasingly engaged in and able to produce high-quality coffee.

 

In many cases, a mixed form of “manual mechanized” harvesting is used, especially on farms with less uniform soil levels. Ripe coffee is collected using a kind of mechanized rake - which uses a vibration to gently harvest ripe cherries from trees. Between the coffee bushes, a tarpaulin stretches to catch the cherry when it falls.

 

This coffee is treated naturally to match its fruitiness. Naturally processed items are dried on large terraces directly under the sun, while “pulped natural” is pulped and decomposed and then spread on the terraces. In both cases, the coffee is regularly moved and rotated to ensure even drying.

 

Separation of the beans by size is a crucial stage in the dry milling process. Coffee beans are graded by size by a machine. Green coffee is added to the machine, and as the sieves vibrate, beans smaller than the holes in the fixed-size sieve pass through a lower tray until the smallest grains reach the lowest tray. The uniformity of the coffee beans contributes to uniform roasting. In this item, the size of the coffee beans can be set between 16/17 units.

Info
Article No.
OE21
Weight
250 g/pcs