It has been a while since we bought a nice Brazilian coffee. We wanted a house espresso that went really well with milk so we chose this time for something out of the ordinary. Mostly all the amazing Brazils go to big names and companies but this one slipped past the attention of some buyers. Pulped Natural is that the depulped cherry is layed out to dry, at Both Fora on cement patios. This gives the coffee sweetness but also it retains the acidity. We think the coffee goes really well with milk, giving notes like praline and chocolate. Almost like nutella in the cup! The acidity makes us think like red cherries. We think this will be a hit in the bar.
Fazenda Bota Fora lies near Carmo de Minas in the Mantiquieria de Minas region. Francisco Teóphilo Reis Neto bought the land and the fazenda in 1900. Ownership has passed through four family generations to the current owner and manager: Maria de Fátima Silva Marques da Fonseca.
The farm can count on many years of expertise in quality production. Bota Fora has five permanent workers who have been working on the property for the last twenty years. For technical support, they can rely on the COCARIVE cooperative and Emater MG (a governmental organization that provides assistance to farmers in Minas Gerais). These skilled teams of agronomists advise on the best planting techniques, cultivation systems, drying and conservation methods, the newest coffee processing machines and more.
After picking, the cherries pass through colour-sorting machines to separate the mature cherries from the immature ones. The cherries are loaded into the depulping machine per quality. Once removed from their fruit layer, the coffee beans are laid to dry on the cement drying patio. Here they are dried down to a moisture level of 12%. Finally, the dried parchment is moved to wooden bins in the storage room. Here, the beans undergo a necessary resting period to stabilize the beans. One month later, COCARIVE collects the coffee for storage in their warehouses in Carmo de Minas.