YELLOW STONE FRUITS, TOFFEE, STRAWBERRIES & CREAM
Origin: Brazil
Region: Serra do Caparaó (border with Espirito Santo & Mina Gerais)
Estate: Sito Santa Rita
Altitude: 1200 masl
Process: Slow Natural
Importer: Three Brothers
Sito Santa Rita was founded in 1896 and the Lacerda family are fourth-generation coffee producers.
Jhone Lacerda has taken his family’s coffee to the next level over the last few years, with his experimental and scientific approach to processing.
Lot #3 is a slow natural fermentation for 3 days until it reaches 45 degrees during fermentation before going to the raised beds. It is dried on raised beds for a minimum of 3 weeks before dry milling.