Sitio Morro - Brazil
Coffee details
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Tasting notes
This is an Omni-roasted coffee which means it is roasted to highlight the flavour of the coffee and will work well in all brew methods.
Farm info
Brazilian microlots rarely make it onto our menu, but Sitio Morro stood out from the very first cupping. Produced using a carefully managed six-day anaerobic fermentation, this coffee offers a fresh perspective on what Brazilian coffee can be.
In the cup, expect notes of black cherry, vanilla ice cream and fudge, with a rich, syrupy body and lively acidity that keeps the sweetness vibrant and balanced. It's an exceptionally clean and expressive coffee that performs beautifully as both espresso and filter.
This is the first anaerobically fermented Brazilian coffee we've released, and its outstanding quality made it an easy decision. We're already looking forward to working with this coffee again in future harvests.
Sitio Morro Preto is located in Muzambinho, Minas Gerais, Brazil, and is managed by Renato Chagas de Almeida, a 41-year-old, fourth-generation coffee grower. The farm consists of 6 hectares of land, dedicated to growing coffee. It sits at an elevation of 1,050 m.a.s.l, with around 22,500 coffee trees in production of the Red Catuaí, Mundo Novo, Acauã, Red Bourbon, Aranãs and Paraíso varieties.
These Anaerobic lots are produced exclusively with Red Catuaí. Renato starts his processing by picking and floating the cherries and leaving them to dry ferment for up to 6 days, in sealed tanks. The cherries are then placed to dry in open patios for 15 to 20 days, depending on the weather.
As Renato explained to us, his craft is “family learned and passed down from generation to generation”. Sitio Morro Preto has always belonged to the Chagas de Almeida family, way back when his great-grandfather bought the land.
Now, with over 26 years of experience at the forefront of the Family Estate, Renato has fine-tuned and perfected the farm’s processing methods.
Keeping the family tradition alive, everyone helps at the farm, from harvesting to drying, and Renato hopes that eventually, his children will inherit the Estate and continue producing Specialty Coffee. Looking towards the future, they plan to improve their wet-mill and drying patios, to be able to produce more volumes of their specialty lots.
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