Brasil Aracaçu Natural Process

Producer: SMC
Process: Natural
Varietal: Acaia
Altitude: 960-1100m
Tasting notes: Chocolate, Blueberry, Apple, Caramel

Coffee on the farm is harvested by varietal and brought to the patios and mechanical driers for drying after an initial cleaning.

Coffee first undergoes drying on the patio, where it rapidly reduces to around 20%

It then undergoes a more careful hot air drying before being finished in mechanical driers.

At no point does the coffee reach over 40°C, as this is seen as critical in maintaining cellular viability.

Once dried, cherry is hulled and rested in wood lined silos where it is kept dark, cool, and played music while it rests. The flow of energy across the farm is very important.

Steve had the pleasure of being hosted by SMC and visiting Fazenda Aracaçu whilst on a trip to Brasil in 2024. You may remember tasting this coffee when we had a visit from 2024 World Cup Tasters Champion, Dionathan Almeida, who works at SMC alongside Yana Guimarães.