This Brazilian beauty is a solid morning coffee, it will give you a little lift during the day and freshen your mind in the evening. It’s super mellow and easy to drink with a mild acidity that reminded us of poached pears and a nutty, chocolatey note like Nutella. Uncomplicated, clean and delicious – sound like you?
Brazil is the biggest coffee producing country in the world. It produces approximately 1/3 of all the coffee worldwide. Traditionally the vast majority of coffee grown in this origin has been commodity grade coffee of lower quality. However, over the last few years the specialty coffee market in Brazil has been soaring both domestically and globally. Especially smaller coffee producers have realized that an intense focus on improving quality will get them access to this market segment where they can achieve much higher prices for their crop and finally make a decent living.
The Brazilian state of Espirito Santo, where this coffee comes from, is a true hotspot of such small and quality-focussed coffee farmers. Since 2019 our direct trade partners from Right Side Coffee in Barcelona have focussed all of their efforts on this region and have found some truly outstanding Brazilian coffees. Theodoro Stein, owner and producer of the coffee farm Sitio Grod Stein located at Vila Pontões, is one of the farmers they keep coming back to. In 1985 he moved to this area with his family. They started out growing commodity grade coffee and with the global coffee price dropping year after year it became harder and harder to run a profitable business. In 2013 he started researching what he needed to do to improve his coffee quality in order to achieve better prices. He began to experiment with different farming and processing techniques, invested in new equipment and converted to organic farming practices. This exceptional honey processed lot is the result of Theodoro’s willingness to take risks and try new things – and boy does it pay off!
Theodoro handpicks the ripe coffee cherries and only partially depulps them. In Latin America the remnants of fruit pulp left on the coffee seed are called ‘miel’ which translates to honey. When the partially depulped coffee is transferred to netted drying beds to gently dry in the shade for 21 days, this pulp residue which contains all the fruit sugar and goodness from the cherry, becomes sticky and a bit gooey just like honey. It enhances the fermentation process during the drying phase and gives the coffee an incredible balance between sweetness and fruity acidity.
Brazil Sitio Grod Stein
100% Arabica, medium-light roast
Region: Espirito Santo, Vila Pontões, Afonso Cláudio
Altitude: 900 masl
Producer: Theodoro Stein, Mara Fabia Delpupo Stein
Process: Honey process, uncertified organic
Varietal: Catucai Amarillo, 24/137
Tasting Notes: Poached Pears, Nutella, Dried Figs
Recommended for: Brewed coffee, Espresso