OUR SUGAR COLLECTION

EU0143 - Em Construção

Producer: José Maria de Oliveira

Harvest: May - Ago 2020

Farm: Fazenda Serrinha

Region: Cerrado Mineiro, Minas Gerais, Brazil

Altitude: 1200 MASL

Lot: EU0133

Lot Size: 20 Bags

Variety: Red Catuai

Process: PARA ELA - Honey Process, Exclusively Hand Picked.

Drying Time: 12 - 14 days average cement patio | Raking and rotation (6) times beginning at 7am until 6pm.

Cup Notes: Sweet, Milk Chocolate, Butter, Hazelnut, Velvet Body, Apricot, Cocoa, Medium Acidity

Details:

PARA ELA

We are excited to announce our exclusive special limited reserve “Para Ela” micro-lots, that are 100% women selected. These coffees are very near and dear to our hearts because they were carefully selected and sorted with love by the women of Our Coffees.

“Para Ela”, which translates "For Her" is our representation to the world of what we can achieve through the power of coffee. During the 4 month hand selection and sorting season, to financially empower the women of Campos Altos and shine a light on the financial disparity occurring in the country, we decided to take action and dedicate the entire hand selection and micro lot production to be harvested only by women. During the hand selection season, our pickers earned 50% higher wages than the regional average, and employee household incomes increased by 85% during the picking season as a direct result of the Para Elas production. The ripest and most pristine cherries were carefully hand selected and sorted with love exclusively and only by the women of Campos Altos.

Farm Details:

FAZENDA SERRINHA

VARIETIES GROWN: RED & YELLOW CATUAÍ, CATIGUA, ICATU

AREA: 140 HA

LATITUDE: -19.667325

LONGITUDE: -46.279105

Fazenda Serrinha is the very first farm of the Our Coffees family purchased by Jose Maria in 2004. Everything on the farm, Jose constructed with his bare hands, including the very first light post on the property. The main house on the farm is located on Fazenda Serrinha where Jose Maria and his family resides.

The farm is home to the drying patios, raised beds, wet mill, silos, orchard, garden, and horse stables. The farm is 140 hectares and is responsible for producing “Our Sugar” collection, which is a showcase of our honey processed coffees. Our technique of depulping the coffee cherries and drying the bean covered mucilage is done through a very methodical process. Our objective behind Our Sugar collection is pure balance. Our method of processing and electing the ideal spot on our farm allows us the ability to cultivate a coffee that is not only consistent, but delivers both a well rounded balanced acidity and milk chocolate sweetness.