Brazil

Brejinho

Dark chocolate and deep molasses

This lot illustrates Orestina Silva Reis’ approach to quality; a deeply sweet natural Catuai with rich chocolate notes. Orestina Silva Reis has worked in coffee since 1975, together with her husband Geraldo and her children.

Producer
Orestina Reis
Coffee expression
A sweet & rich coffee

Whole Bean Coffee
250g (8.8oz) or 1000g (35.3oz)
Minimum resting period:
Filter 7 days
Espresso 14 days
Brew
For all brew methods

Regular price: $18.00
incl. vat/tax
Sale price: $18.00
incl. vat/tax
Regular price
Unit price: per

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Producer

Orestina Silva Reis

Orestina Silva Reis has worked in coffee since 1975, together with her husband Geraldo and her children. After Geraldo’s passing in 2002, Orestina took over running the Fazenda Brejinho full time, and saw an opportunity in aiming for the burgeoning quality coffee market.

Fazenda Brejinho is located in Sul de Minas, the southernmost region of Minas Gerais state. Here, surrounding the major coffee centre of Varginha, many large scale producers create large amounts of low grade speciality coffee, but some, like Orestina, buck the trend.

Fazenda Brejinho is located in Sul de Minas, the southernmost region of Minas Gerais state.

Like many of the larger producers in Sul de Minas, Orestina has seen the effects of climate change and rising input costs increase her cost of prodcution. Unlike the larger producers however, Orestina has doubled down on her quality focus, aiming to increase the value of her coffee instead of reduce her cost of production.

This has led to a careful approach in the field, and a focus on quality post harvest processing, while also participating in green coffee competitions, and starting a small roasted coffee brand. This lot, a naturally processed Catuai, is a product of this dedication to quality. We find dark chocolate, a deep molasses sweetness, and strawberry candy.

Technical Data

Producer
Orestina Reis
Region
Sul de Minas
Altitude
1000 masl
Varietal
Catuai
Process
Natural
Harvest
August 2022

Natural Process

The natural, or dry process, is the traditional process, going back generations. When accomplished in a controlled and careful manner, dry processed coffees can produce flavour experiences not found in wet processed coffees, deep fruits and florals, normally with heavier mouthfeel and lower acidity. The cherries are first sorted, and then laid out on in thin layers (2-6 cm) on raised drying beds. These are almost always used for high quality naturals, as they aid airflow around the coffee as it dries, enabling more even drying.

It is very important that coffees are sorted very carefully early on in the drying process, as all of the cherries quickly turn dark brown, making it impossible to separate under and overripe cherries. The cherries are turned frequently to avoid mold formation or over-fermentation, until they reach a moisture content of below 20%, and the outer cherry layer shrinks and blackens. This process takes between 2 and 4 weeks, depending on weather conditions.