Brazil – Samambaia Topazio - Espresso

About This Coffee

The green hills of the Campo das Vertentes region offer the perfect conditions for growing coffee. They form a natural border between two important river deltas in Brazil: the delta of the Grande River (in the south) and the delta of the São Francisco (in the northeast). Henrique Cambraia is the fourth generation to run this farm and one of our longest-running direct trade relationships. The coffee cherries are placed from the start in parallel, elongated heaps of 30 to 40 cm high on the drying patio. These heaps are left untouched for the first three days, while the temperature is measured with thermometers placed in various places in the heap. Once the temperature reaches 38 °C, the heap is turned over to cool the berries and prevent overheating. By keeping the temperature constant, the fermentation process can be better controlled.