Commonly known as Vertentes, the cool, green hills of the region make for an ideal condition to produce quality coffee. This lot of coffee comes from Sito 5 Estrellas, hailing from the town of Bom Sucesso and owned by Paulo Vicente de Morais.
Paulo works together with his family to refine the small but mighty farm's growing and processing methods. Having grown coffee for 30 years, his first submission to San Coffee's Best SanCup Competition has provided him the opportunity to interact with other producers and gain international recognition.
The Best SanCup is a competition where producers’ best lot of the harvest are scored and ranked by a pre selected group of international jury. The top selections are auctioned online and Sitio 5 Estrella ranked #2 in the Fermented category.
The acaia varietal is found in this lot, undergoing a natural fermentation process. It starts with the picking of cherries once they are at their peak ripeness. The cherries are then delivered to the onsite mill and submerged in water to remove any floaters. Afterwards, the cherries are placed into 200-liter plastic barrels to ferment for 72 hours. To ensure a uniform fermentation, the barrels are rolled intermittently.
This is followed by the cherries being dispersed thinly on cement patios to dry under the sun for 3 days. Then, the cherries are rearranged into thicker layers to slow down the drying process until the ideal moisture content of 11 to 12%. Before being hulled and exported, the dried cherries are rested for up to 45 days.
With its richness and syrupy body, Sito 5 Estrellas has a vibrant brightness of black cherries and raisin sweetness with a lingering dark chocolate finish.
Recommended to rest beans for 7-10 days from roast date before consuming.
