Brazil Fazenda Três Rios
Brazil Fazenda Três Rios
Regular price
$20.00
Regular price
Sale price
$20.00
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per
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Coffee Profile
| Region |
Rio Paranaíba, Cerrado Mineiro |
| Elevation |
1,050 m |
| Producer |
Godoy Tavares Family |
| Variety |
Catuaí |
| Certifications | Conventional |
| Processing Method |
Natural Anaerobic |
| Tasting Notes |
Caramel, Pecan, Dried Strawberry |
| Roast | Medium |
About the Coffee
Hélio de Godoy Tavares, born in Rio de Janeiro, inherited part of his grandfather’s farm, Fazenda Piedade, in 1968. It was then that he decided to dedicate his work life to coffee cultivation, and moved back to his family’s town, Campestre. Soon after, Hélio expanded the business into the Cerrado Mineiro region, which he named Três Rios. Both farms are still owned and operated by his family today.
Fazenda Três Rios is located in a fertile, high elevation plateau with ample rainfall and cool temperatures at night that make a perfect environment for farming. It also has a composting program that reduces the use of chemical fertilizers, and the property is also over 50% covered in a native forest preserve. The coffee was processed as a natural anaerobic coffee, being dried while still in the fruit in an enclosed space without oxygen present. Yeast is often added at this point to help break down the cherry, causing the cherry to self-macerate, which prolongs the fermentation process, allowing unique flavors to develop before then being dried on raised beds.
We find this coffee to be bright and lively with notes of dried strawberry, pecans, vanilla, and raisin, and some sweet caramel on the cool down.
Frequently asked questions
Does your coffee contain nuts?
Nope, just coffee! No additional ingredients of any kind.
Is your coffee certified organic?
Our Walker's Point Roastery is MOSA certified. Look for the USDA logo to find our certified organic coffees or click the 'organic' tab in the shop menu.
How is your coffee roasted?
Our coffee is roasted on two S35 Kestrel Loring Smart Roasters. Up to 80% fuel-savings and reduction of greenhouse gases in every roast, compared to conventional roasters.