Coffee Category: Balanced
Process: Pulped Natural
What to expect
A super smooth coffee that everyone will enjoy, Brazil pulped naturals are always one of our best selling single origins. Expect lots of sweetness and a medium body with tasting notes of chocolate, hazelnut and brown sugar.
Producer: Manoel Barbosa Junqueira
Region: Poços de Caldas, Sul de Minas Gerais
Varietals: Yellow Catuai
Farm size: 80 hectares
Fazenda Mariano stretches 80 hectares across the Sao Domingos Mountain Range just 17 km from the Municipality of Pocos de Caldas (South Minas Gerais). With 18ºC average temperature and undulating topography, the land has presented excellent conditions for the Barbosa family to farm here for four generations running. The farm was founded in 1909 by Manoel Ignácio Barbosa, current owner Manoel Barbosa Junqueira’s great-grandfather, and since then has grown to be one of the most well respected farms in the Sul de Minas region.
Coffee production is the primary activity undertaken by the farm (other activities include rearing Nelore and Brangus cattle, pigs and some corn), and only the most modern, ecologically-sound and socially correct practices are used. Special care is taken to ensure harmony between man and nature, and the environment is always given precedence. Waste water from the coffee washing process is recycled and rain water is conserved through a series of catchment tanks.
Equally, the welfare of workers on the farm is taken seriously. All employees are registered according to Brazilian employment and labor laws and receive full employment and labor rights. Their children go to schools located within the surrounding area or in nearby Pocos de Caldas, and students who live on the farm are provided with free transportation to their schools.
Coffee lots are separated by variety. When approximately 70% of the coffee cherries are ripe, coffee is manually harvested and then delivered on the same day to be washed, pulped and spread in thin layers on an outdoor patio. After approximately two days, the beans are moved to an indirect heat rotary drier. The drier is used during the day, always taking utmost care that the internal temperature doesn’t reach above 40º C. In the evenings, the drier is turned off for the coffee to rest and cool. This mechanical drying takes approximately three days, and at the end, the coffee beans are transferred to bins, waiting for the moment in which they will be dry milled and exported.
Quality is of the utmost importance to Fazenda Mariano. Senhor Barbosa Junqueira, together with his two sons, Henrique and Ricardo – an Agronomist and an Agricultural Technician who now manage the farm - are involved in the sustainable development of the property and work always to improve coffee quality. The Farm regularly employees independent consultants to help advise on the most up-to-date farming methods and is in a state of constant evolution. In the beginning of 2006 a coffee bean washing and processing center was built, investment that enabled the farm to present coffee to the speciality market. Indeed, Fazenda Mariano is in a state of constant improvement - always looking for coffee quality in accordance with the environment that nurtures it.
Our espresso recipe using 20g basket
20.5g in / 42g out
in 27 to 32 seconds