Here's what Kamba Coffee the importers of this coffee have to say about it.
Drawing inspiration from their family's three-decade-long experience in coffee cultivation, Vera Nunes and her sister Iêda Nunes formed a partnership in 2014 to produce specialty coffees. In the Cerrado region of Patrocínio-MG, renowned for its quality coffees, the sisters implemented an agronomic project at the Santa Rita and Barra dos Coqueiros farms, specifically geared towards the production of specialty coffees. The undertaken efforts focus on sustainability, emphasizing environmental responsibility and a social and ethical commitment to partners and consumers. Since 2017, Iêda and Vera have chosen to engage in the high-quality specialty coffee market, obtaining a sustainable agriculture certification from the Rainforest Alliance. This decision has enabled them to actively participate in specialty coffee competitions, showcasing their dedication to quality and sustainable practices.
This lot was harvested with only red cherries, then it was taken to the patio to carry out the drying
process. In the first few days, she opened the cherries bean by bean on the patio to dry the internal
water. From the third day onwards, employees began to make thicker layered rolls and revolve them in
a pyramid shaped form to cause fermentation. In the middle of the day, it was covered with canvas to
maintain the high temperature and uniform drying. On the 7th day, the coffee was placed in a barrel
under a tree. There it stayed for another 3 days and then it was opened again on the patio and turned
over until it reached a humidity of 11.5%.
Fermentation was aerobic with the presence of oxygen, being carried out in a pyramid and in a barrel.
