History of the farm
Sítio Santana is in the Chapada Diamantina region, at an elevation of 1338 m. The temperature during the harvest (in winter) is very cold. This contributes greatly to the maturation process of the beans. The climate is conducive to the production of specialty coffees.
Coffee processing system
At Sítio Santana the harvest and drying are done manually and the coffees are only picked when well-ripened. After picking, the beans are pulped and spread on the patio.
Concern about quality
The coffees are picked by hand, put into clean bags, and taken to the huller. After this, they are taken to clean patios. They are raked well until the reach 11% humidity.
|Farm Name||Sitio Santana|
|Farmer/Rep.||Leolindo Castro Alves|
|Country||Brazil Pulped Naturals|
|Size (30kg boxes)||15|
|City||Piatã – Bahia|
|Program||Brazil Pulped Naturals 2016|
|Aroma/Flavor||Tangerine, honey, toffee, cinamon, cherry, vanilla, orange|
|Acidity||Bright acidy, tangy, tartaric, complex|
|Processing system||Pulped Natural|
|Coffee Growing Area||2 hectares|
|Farm Size||3 hectares|
|Auction Lot Size (lbs.)||992|
|High bidders||Wataru & Co., Ltd.|