Brazil Cafundo Lot 1 Green Beans
In The Cup: Sugary sweetness, winelike acidity and juicy mouthfeel. Notes of roast hazelnuts, caramel, and orange. Very balanced and clean.
Altitude:1,360m above sea level
Owners: Pedro Santana and Jose Joaquim
Awards: Cup of Excellence 2006, 2014
Supplier: Melbourne Coffee Merchants
Cafundó is a very small—five hectare—coffee farm located in Piatã, in Bahia’s Diamantina Plateau region. Chapada Diamantina translates to ”Diamond Plateau” in Portuguese, and for 100 years, this area was mined for the gemstones embedded in its cliffs. Today the region is famous for its specialty coffee.
The land on which Cafundó sits was acquired by Mr. Pedro Santana from a friend in 1989. Pedro, who was based in bustling São Paulo for many years, purchased the land in a pursuit of a slower and simpler lifestyle with his family. He was a banker at the time, stressed and working long hours with little reward. Originally from Piatã, Pedro decided to invest in coffee cultivation, taking advantage of the farm’s high altitude (1,360 metres above sea level) and beneficial setting for growing coffee.
Piatã is a very unique and privileged coffee growing region in Brazil, with high altitudes and temperatures that vary from 2°C to 18°C in the winter. These factors, combined with the area’s rich soil and growing conditions, present favourable conditions for producing high quality coffee with a cup profile that is very bright, transparent, and distinctive. This region has only recently started to become recognised internationally for its high quality since the 2009 Cup of Excellence, where five of the top 10 spots came from Piatã. The region’s dominance in the awards has continued every year since and incredibly, in the 2016 Cup of Excellence Pulped Natural competition, an astounding 19 of the 24 winning lots came from Piatã!
Over time, Pedro, with the help of farmer Antonio Rigno, began to focus on specialty coffee. In 1999 he won the Best of Bahia competition and in 2006 the farm was recognised in the Cup of Excellence for the first time. This particular lot from Cafundó is from Pedro and his neighbour and close friend, Jose Joaquim, who owns 2.5 hectares of land right next door to Pedro. Jose combines his harvest with Pedro every year and sells it under the Cafundó name. Jose has trained under Pedro and they share the task of processing the coffee together.
HOW THIS COFFEE WAS PROCESSED
Cherry beans at Cafundó are picked selectively by 30 women (called ”panhadeiras de cafe”), who are extremely disciplined and ensure only the very best cherries are selected. The coffee is then processed using the pulped natural method, through which Pedro aims to try and preserve the coffee’s inherent and best properties. After pulping, the beans are sun-dried on patios with some of their mucilage still attached. The beans are spread in layers of about four centimetres and raked several times a day to ensure they dry evenly. Finally, the beans are separated into numbered lots which are stored and rested in parchment in a purpose-built warehouse, and then cupped for quality control prior to export.