The Andrade family history began in 1901, with their ancestors at Capim Branco Farm, in Carmo do Paranaíba, High Cerrado, state of Minas Gerais. With the aim to produce high-quality coffees, the new generation of the Andrade family established their farms in this region during the ’70s. This region has an altitude between 1.100 and 1.200 meters, which provides ideal conditions for growing coffee due to its perfect balance of wet and dry seasons.
In the early '90s, with the need for expansion of coffee production, quality, and volume improvement, the brothers acquired São Silvestre farm in Serra do Salitre, state of Minas Gerais, this farm produces high-quality coffees because of its climate and altitude between 1.100 and 1.200 meters.
Combined with the natural conditions of the region, the correct management of crops, crop planning, and post-harvest with selection criteria of cherries, grains, and natural drying, the results are excellent quality, award-winning beans, appreciated worldwide.
The volcanic soils are perfect for growing Yellow Icatu, Yellow Catuaí, and Red Catuai varietals, which thrive here and account for the majority of the farm’s yield. This is where Brazil’s best natural coffee beans are produced.
In 1991 through the initiative of twelve producers, who envisioned the opportunities that investing in the quality of the coffee would bring, they founded the BSCA ( Brazil Specialty Coffee Association) that supports all small coffee producers in the region, not only that, it also helps producers improve quality, which improves sustainability. Helping producers to reach out to the importers worldwide, with eco-friendly coffee is another activity that BSCA performs.
The surroundings are amazing, the local scenery is a place where you can stand and have your head cleared in an instant. You can admire the landscape and the extent of the plantations, it is really beautiful.
The soil, the fresh air, the climate – it produces the coffee that we all like so much. But nothing would be possible if each and every person on the farm wouldn't work as a team, they are a family of coffee producers, and they have selected their team to make sure that everyone would put as much effort into it as the owners do.
So when nature and the team come together they have an incredible place that not only produces socially and environmentally responsible specialty coffees, but that adds members to the family, making the farm a welcoming home to everyone.
Yellow Icatu as a brand new variety came to the forefront at the end of the 20th century when leaf rust presence in Brazil started to increase and all varieties with any resistance trails from Robusta genes were studied individually and placed in field trials for observation.
The Red Icatu variety and its lineages – including Yellow Icatu, a natural cross between Red Icatu and Yellow Bourbon or Yellow Mundo Novo, – showed high results in resisting the leaf rust.
In 1992 the seeds of this variety were released for commercial use and in 1999 each strain was registered in the National Cultivar Registry.
In the Brazilian Tupi–Guarani language Icatu means "smooth sailing" and that's the feeling you get while drinking this Brazilian coffee after our friends from São Silvestre has nurtured this variety in their farm.
This is yet another extraordinary experimental micro-lot from São Silvestre farm!
Combining knowledge and curiosity for a quite new processing method in the coffee-producing world – CRYO.
Cryogenic processing means that coffee cherries are fermented at a very low temperature compared with other methods. At the moment very little is known what exactly happens while cherries are being fermented in this method. Romulo Andrade – processing engineer on the farm – has a logical guess. He says there are thousands of chemical reactions happening in the natural microbiota at such a low temperature – 9 degrees of Celsius – and these reactions convert some of the sugars into CO2 and alcohol. The process goes on in sealed 200-liter barrels for a long period – 288 hours!
While coffee is fermenting, oxygen is compressed at the top of the barrel by CO2 which is denser than oxygen. This physical reaction makes the environment for cherries anaerobic. At this point, CO2 and alcohol are converted into aroma and flavor compounds, and together with sugars, they are absorbed by the beans.
Such a variety as Yellow Icatu is chosen for this kind of method due to the high level of glucose and fructose content in it.
Afterward, the cherries are transported to raised beds to slowly dry (for 27 days). While drying, beans absorb even more sugars and aroma, and flavor compounds from the mucilage.
From the first touch of the coffee cherry on the tree until the last bean peeled out from the pulp, this lot introduces us to the CRYO processing method by giving us "smooth sailing in this chocolaty and sweet coffee sea" that no other coffee can offer.
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