Hazelnut, chocolate, Stewed peach, spice, brown sugar
Lindalva Vivenza and her family hail from Belo Horizonte in the state of Minas Gerais and have a strong connection to coffee production, especially specialty coffee. Over the years, they have steadily improved their processes to produce high-quality lots, starting with a small area of land and expanding both production and focus on quality over time. They embraced the production of specialty coffee in 2008 and honed their pulped natural methods, eventually being recognised as one of the best among 50 Brazilian coffees in the Illy Coffee Quality Competition.
Fertilisation is performed based on soil analysis results and precision agriculture practices, aimed at fulfilling the nutrient needs for optimal production and soil fertility enhancement. Coffee batches are sorted based on variety, location, and processing method. The drying process starts on cement patios and is completed in rotating dryers. The pulped natural process is performed on the red bourbon fields, followed by drying on cement patios. A traceability and monitoring system is in place, from harvest to final processing, to identify the fields with the best quality and provide them with exclusive drying processes on cement patios and rotating dryers. The next harvest aims to introduce the production of fermented coffees.
- FARM / MILL: Fazenda Conesol
- REGION: Campos Altos, Minas Gerais
- VARIETY: Mixed varieties
- PROCESS: Pulped Natural
- ALTITUDE: 1220 m.a.s.l.
- HARVEST DATE: August 2023