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The history of the farm began with the dream of the Cottonies, who moved from Italy to Brazil to invest in coffee plantations. After a few years, the farm had to be sold, but years later Eliza Cottini married Orlando Fenochi, who gave her the farm on which she lived as a child with her family. Soon after the acquisition, they strengthened their coffee production and began to specialize only in high-quality arabica, following the trends in sustainable development and technology, purchasing modern environmentally friendly equipment. In addition, the farm retains thirty percent of the natural forest washed by the Rio Verde. The farm uses anaerobic fermentation to enhance the flavor of the coffee. To begin with, ripe berries are picked and cleaned with water, then sorted by density in a special machine called Lavador in Brazil to get rid of floaters. Then they are immersed in closed barrels for 72 hours. Then they dry on suspended patios with perforated mesh under an awning for about 20 days.

Kiwi

Dried Fruit

Apricot

Type

Single Origin

Origin

🇧🇷

State of Minas Gerais, Brazil

Roast

Medium-Light

Species

Arabica

Varieties

Catuai

Process

Anaerobic Natural Fermentation

Altitude

820-920m

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