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Espresso Classico Brazil Comunidade Dos Mendoncas
Espresso Classico Brazil Comunidade Dos Mendoncas
Espresso Classico Brazil Comunidade Dos Mendoncas
Espresso Classico Brazil Comunidade Dos Mendoncas
Espresso Classico Brazil Comunidade Dos Mendoncas

Espresso Classico Brazil Comunidade Dos Mendoncas

Tin Donkey Coffee

Regular price £8.00 Sale

Origin:

Brazil

Location:

ILicnea, on the border of Sul de Minas and the Cerrado

Owner:

Cleiton Olivera

Variety:

Yellow Catuai

Process:

Natural

Altitude:

1100-1320
Cup Score:

84.5

 

 TASTE NOTES 

Dark chocolate and apricot with a creamy sweet body. 

 ABOUT  

Situated on the border of Sul De Minas and the Cerrado sits the mountainous region of ILicnea with farms rising from 1100 – 1320 masl before the land falls away into the expanse of the cerrado. The area is made up of 6 communities. This beautiful area is blessed with a micro-climate that provides conditions for producing unique and intriguing coffees. The region's soil is known as cambisolo – where the rock is still turning to soil – which places its own unique stress on the plants and the maturation on the cherry. Prior the growers here really struggled with the winds that ravaged the crops, through inquisition and help they have put in systems and planted to trees to help minimise the effect of the wind. The region is still relatively new in terms of knowledge about it as coffees were previously sold under the names of other regions until recently. Now, these farms are being recognised for the unique coffees they produce in relation to the region & Brazil.

Dos Menoncas is a 35 ha farm that is owned by Cleiton Olivera and he runs it with his grandfather who raised him. They work together on the farm still pushing the quality each year as well as investing into the farm. People were very sceptical about them being able to grow coffee in what is quite a rocky area but they have proven them wrong producing excellent coffees that are improving each harvest.

Here the coffee is picked by hand using hand machine pickers which help to vibrate the branches and loosen the cherry to fall. The geography here doesn't allow for mechanical picking with big harvesters. Once collected the coffees is then initially sorted before then being dried on patios for between 7 - 10 days. The coffee is then left to rest before being dehulled and then taken to the cooperative to be milled for export.

 DELIVERY

We freshly roast our coffee on Thursdays. Orders placed before Thursday will be dispatched Friday via Hermes.