Williams & Johnson Coffee Co.
Santuario Sul Farm SL28 Natural, Brazil | FILTER
Regular price
£13.20
Tax included.
|
Tasting notes: |
Red apple, almond, shortcrust pastry |
| Origin: |
Brazil. Caro de Minas |
|
Processing: |
Natural, 72 hours fermentation followed by 22-24 days drying on raised beds |
|
Altitude: |
1100-1300 meters above sea level |
|
Varietals: |
SL28 |
| Farm: | Santuario Sul Farm |
Details:
Luiz Paulo Dias is the owner of Santuario Sul Farm, which spans 120 hectares, with only 58 hectares designated for coffee production. The farm cultivates a variety of coffee varieties, including Geisha, Sudan Rume, SL28, Yirgacheffe, Laurina, Yellow Bourbon, and many other exotic varietals.
The coffees grown on the farm are a testament to the dedication of Luiz Paulo and his partners. In addition to traditional Brazilian varieties such as Yellow Bourbon, the farm now boasts over 30 exotic coffee varieties. It also implements differentiated cultivation practices, such as shade planting, and innovative processes like ‘New Flavors’, which have contributed to the unique and exceptional taste of their coffees. Thanks to their dedication to quality and innovation, the farm has gained a significant presence in the market and has been recognized for its exceptional coffee. After being mechanically picked, the coffee cherries are carefully placed in water to float and remove any low-density or defective cherries. The selected cherries are then transported to barrels where they undergo a meticulous fermentation process for 72 hours. Afterward, the cherries are spread out on raised beds and left to dry for 22 to 24 days until they reach the optimal moisture level.
The coffees grown on the farm are a testament to the dedication of Luiz Paulo and his partners. In addition to traditional Brazilian varieties such as Yellow Bourbon, the farm now boasts over 30 exotic coffee varieties. It also implements differentiated cultivation practices, such as shade planting, and innovative processes like ‘New Flavors’, which have contributed to the unique and exceptional taste of their coffees. Thanks to their dedication to quality and innovation, the farm has gained a significant presence in the market and has been recognized for its exceptional coffee. After being mechanically picked, the coffee cherries are carefully placed in water to float and remove any low-density or defective cherries. The selected cherries are then transported to barrels where they undergo a meticulous fermentation process for 72 hours. Afterward, the cherries are spread out on raised beds and left to dry for 22 to 24 days until they reach the optimal moisture level.