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  • Brazil Ecoagricola Serra Do Cabral Red Catuai - 500g

Brazil Ecoagricola Serra Do Cabral Red Catuai - 500g

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£ 10.50

Quick Overview

The Flanzer family began farming in the Serra do Cabral (in the Chapada de Minas at the north of Minas Gerais) in the 1970s, when Henrique Flanzer – father of Marcelo & Roberto – bought land to engage in forestry projects. For many years, Ecoagricola was almost purely run for forestry. However, in 2000, Marcelo and Roberto (who had taken over management of the farm) chose to grow coffee for the great fit with the region: altitude, climate, water & terroir were perfect for coffee production. We are glad they did!

Although they are the new kids on the block, the quality of the coffee speaks for itself: they have even won places in 2017 in the prestigious Cup of Excellence competition.

This is such a special coffee from an exceptional farm. The cup is bright and deep with notes of stone fruits and a creamy body.

Price show per 500g

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£ 10.50
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Product Description

The Flanzer family began farming in the Serra do Cabral (in the Chapada de Minas at the north of Minas Gerais) in the 1970s, when Henrique Flanzer – father of Marcelo & Roberto – bought land to engage in forestry projects. For many years, Ecoagricola was almost purely run for forestry. However, in 2000, Marcelo and Roberto (who had taken over management of the farm) began planning for the next 30 years, at which point they decided to diversify. They chose coffee for the great fit with the region: altitude, climate, water & terroir were perfect for coffee production. We are glad they did! They planted their first coffee nursery in 2006 and their very first coffee harvest was in 2009. Even today, one of the most interesting facts about Ecoagricola is that there is no other company producing coffee in the Serra do Cabral. The brothers, like their father, are true pioneers.

Over the course of 10 years, the brothers have succeeded in installing five pivots, all of which use LEPA (Low Energy Precision Application) technology. LEPA ensures that the plant canopy remains dry and water is applied directly to the furrow — typically every other furrow. Delivering water directly to every other furrow requires some special management and tillage practices, but also is one of the most energy and resource efficient means of irrigation. They have also installed weather stations and monitoring systems that help with inputs assessment. In 2016 they began utilising the "precision agriculture system", which measures not only the average input needs for the whole plantation (traditional system) but also the different needs of every individual hectare. With the aid of GPS monitoring, they are able to ensure that each plant receives only the nutrients and water it needs, no more, no less. These measures have helped them to achieve their goal of marrying quality and sustainability. Although they are the new kids on the block, the quality of the coffee speaks for itself: they have even won places in 2017 in the prestigious Cup of Excellence competition.

All coffee for nano and micro lots (such as this lot) is selectively hand harvested, and during the harvest season the farm’s work force of 50 doubles to 100 people, all of whom are trained in best practices. After the ripe cherries are picked, they are taken to the farm’s mill where they are processed using either the Natural or the Pulped natural method. The farm has also started experimenting with some Fully washed lots and other methods of fermentation, though this is in the very early stages.

Special care is taken with Pulped Natural lots, such as this 100% Red Catuaí lot. After being picked, the coffee is hand sorted to remove any additional underripe or damaged cherries. The cherries are then machine pulped and delivery to dry on the farm’s extensive patios. Pulped Natural coffees are dried slowly so that they lose no more than 0.5% humidity per hour. Typically, on the first day, the parchment will be left on the patios (or raised beds) in a thin layer. After it begins to dry, over the following days, it will be turned regularly, making increasingly thicker layers until the drying parchment reaches around 15-18% humidity. The coffee is then usually finished in mechanical dryers, though some speciality micro-lots will dry entirely on the open-air raised beds.

The coffee is then dry milled at the farm’s own dry mill. In the near future, Ecoagricola plans to increase the capacity of their dry mill with densimetric tables and electronic eyes.

Ecoagricola is surrounded by areas of permanent preservation. The Reserva da Borralha, which adjoins Ecaogrícola's area, boasts 2,000 hectares of land completely untouched by man and rich with biodiversity. Birds that migrate southwards from North America, stop there to rest and feed and the Concolor Puma roams through the undergrowth. The presence of this rare cat (whose face graces the Ecoagricola Serra do Cabral bags) is a definitive sign that all the food chain is present and preserved.

This is such a special coffee from an exceptional farm. The cup is bright and deep with notes of stone fruits and a creamy body.

Price show per 500g

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Speciality Coffee Association of Europe